Peanut Butter Stuffed Brownies
These Peanut Butter Stuffed Brownies are rich, fudgy chocolate brownies with a creamy peanut butter center. Easy to make, no mixer required, and perfect for chocolate-and-peanut-butter lovers. Thick, indulgent, and irresistible—these brownies are a showstopper for any occasion.
Ingredients
Peanut Butter Filling
- 1 ¼ cup creamy conventional peanut butter
Brownies
- 10 tbsp unsalted butter
- 4 ounce semisweet baking chocolate, chopped
- 1 cup granulated sugar
- 2 Large eggs + 1 egg yolk
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder,
- ¼ tsp fine sea salt
Instructions
- Microwave peanut butter 20–30 seconds until pourable. Spread in a parchment-lined 8-inch pan and freeze 1 hour.
- Line the pan again with fresh parchment.
- Microwave butter and chopped chocolate in 30-second bursts, stirring until smooth.
- Whisk granulated sugar into melted chocolate until combined; cool slightly.
- Whisk in eggs, egg yolk, and vanilla until smooth.
- Gently stir in flour, cocoa powder, and salt until just combined.
- Pour half the batter, place frozen peanut butter sheet, then pour remaining batter to cover.
- Bake at 350°F (175°C) for ~30 minutes until set but slightly gooey.
- Cool 30 minutes in pan, lift with parchment, cool another 30 minutes, then slice
Notes
- Adjust peanut butter layer: Reduce to 1 cup or ¾ cup if you prefer a thinner center.
- Double the batch: Use a 9×13-inch pan and bake for the same amount of time.
- Chill for extra fudginess: Serving these brownies cold from the fridge makes them even more gooey and indulgent.
- Peanut butter type matters: Use conventional creamy peanut butter, not natural, for a smooth, easy-to-layer center.
- Storage tip: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for best texture.