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Peanut Butter Stuffed Brownies Recipe

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★★★★★

4.9 from 91 reviews

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate brownies with a creamy, frozen peanut butter center for a decadent dessert experience. The peanut butter layer is frozen to create a unique texture contrast against the soft, slightly gooey brownie topping and base, making this treat irresistible for peanut butter and chocolate lovers alike.

Ingredients

Scale

Peanut Butter Filling

  • 1 1/4 cups (336 grams) creamy conventional peanut butter (NOT ‘natural’)

Brownie Batter

  • 10 tablespoons (142 grams) unsalted butter
  • 4 ounces (113 grams) semisweet baking chocolate, chopped
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder, sifted
  • 1/4 teaspoon fine sea salt

Instructions

  1. Make the peanut butter filling: Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds, or until it becomes pourable but is not too hot.
  2. Freeze peanut butter layer: Line a metal 8-inch square pan with parchment paper leaving an overhang. Spread the warmed peanut butter evenly in the pan. Freeze for 1 hour or until the peanut butter is solidified. Use the parchment paper to remove the peanut butter sheet from the pan and return it to the freezer to keep frozen while preparing the brownie batter.
  3. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line the same square pan again with parchment paper, leaving an overhang for easy removal later.
  4. Melt butter and chocolate: In a large microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth.
  5. Add sugar and cool: Stir the granulated sugar into the hot butter and chocolate mixture, whisking vigorously until fully combined. Allow the mixture to cool until it is just barely warm to the touch.
  6. Add eggs and vanilla: Whisk in the 2 large eggs, 1 egg yolk, and vanilla extract for about 1 minute until the mixture is very well combined and smooth.
  7. Add dry ingredients: Using a rubber spatula, fold in the flour, sifted cocoa powder, and sea salt until just combined, taking care not to overmix.
  8. Assemble brownies: Pour half of the brownie batter into the prepared pan, spreading it evenly. Carefully place the frozen peanut butter sheet on top of the batter. Pour the remaining batter over the peanut butter, covering it completely and smoothing the top.
  9. Bake: Bake the brownies in the preheated oven for approximately 30 minutes, until they are cooked through but still slightly gooey in the center.
  10. Cool and slice: Allow the brownies to cool in the pan for 30 minutes. Then, use the parchment paper overhang to lift the brownies out of the pan and let cool for an additional 30 minutes before slicing and serving.
  11. Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Serving chilled enhances their fudginess.

Notes

  • Use creamy conventional peanut butter rather than natural peanut butter for optimal texture and melting properties.
  • Freezing the peanut butter layer creates a firm center that contrasts deliciously with the fudgy brownies.
  • Microwave melting in short bursts prevents burning of the butter and chocolate.
  • The brownies are best enjoyed slightly chilled for an extra fudgy texture.
  • Use parchment paper with an overhang for easy removal from the pan.

Keywords: Peanut Butter Stuffed Brownies, peanut butter brownies, fudgy brownies, chocolate peanut butter dessert

Find it online: https://delishfamilyrecipe.com/peanut-butter-stuffed-brownies-recipe/