Ingredients
- For the Peanut Butter Stuffing:
- 1 cup (250g) smooth peanut butter spread (not natural peanut butter, use the sandwich spread type like Bega or Skippy’s)
- 1 teaspoon salt flakes (divided)
- For the Brownie:
- 200g (14 tbsp) unsalted butter (1 ¾ US sticks)
- 1 ¼ cups (200g) dark chocolate chips (7 oz)
- 1 cup loosely packed brown sugar
- 3 large eggs (lightly beaten)
- 1 teaspoon vanilla extract
- ½ cup plain flour
- ¼ cup cocoa powder
- 1/8 teaspoon cooking salt / kosher salt
Instructions
- Prepare the Peanut Butter Slab: Set aside 2 tablespoons of the peanut butter for swirling. Warm the remaining peanut butter in the microwave for about 30 seconds to loosen it. Pour the warm peanut butter into a lined pan, spreading it evenly. Sprinkle with half the sea salt flakes. Freeze for 2-3 hours until firm. Once firm, lift the peanut butter out of the pan using the paper, then return it to the freezer on the paper while you prepare the batter.
- Preheat the Oven & Prepare the Pan: Preheat the oven to 350°F (175°C), or 160°C fan forced. Grease and line a 20cm/8″ square pan with parchment paper, leaving an overhang for easy removal.
- Make the Brownie Batter: Place the butter and chocolate in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until melted and smooth (about 1 minute 30 seconds). Stir to combine. Add the brown sugar, followed by the eggs and vanilla. Mix well until smooth and molten. Add the flour, cocoa powder, and salt, stirring until smooth.
- Assemble the Brownies: Pour half the brownie batter into the prepared pan, spreading it evenly. Place the frozen peanut butter slab on top of the brownie batter. Pour the remaining brownie batter over the peanut butter, spreading it gently to cover. Dollop the reserved 2 tablespoons of peanut butter over the top and use a butter knife or teaspoon to create random swirls. Don’t worry about making them perfect—this adds to the rustic look.
- Bake and Cool: Bake in the preheated oven for 32 minutes or until the edges are firm and the middle still slightly jiggles. Let the brownies cool on the counter for 1 hour, then refrigerate for at least 3 hours to set the layers. This allows the peanut butter to firm up.
- Serve: Cut into 16 squares. Let the brownies come to room temperature for 15 minutes before serving for optimal fudginess. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Always serve at room temperature for the best texture!
Notes
- If you prefer a thicker peanut butter filling, increase the peanut butter to 1 ½ cups.
- For an extra fudgy texture, let the brownies cool completely in the fridge before cutting them.
- Feel free to experiment with different types of chocolate (milk, semi-sweet) for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
