Peanut Butter Stuffed Brownies
These Peanut Butter Stuffed Brownies are ultra-fudgy brownies layered with a thick frozen peanut butter center and baked until rich, gooey, and chocolatey. Every bite is packed with classic chocolate and peanut butter flavor, making them a perfect dessert for any occasion!
Servings: 9 brownies
Calories: 638kcal
Ingredients
Peanut Butter Layer
- 1 cup (258 g) creamy peanut butter
Brownie Batter
- 14 tablespoons (200 g) unsalted butter
- 1 cup (182 g) semisweet chocolate chips
- 1 cup (200 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (63 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder
- ⅛ teaspoon kosher salt
Topping
- 2 tablespoons semisweet chocolate chips
- 2 tablespoons peanut butter chocolate chips
Instructions
Peanut Butter Layer
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Warm the peanut butter in the microwave for about 30 seconds until it's soft and spreadable; do not overheat.
- Spread the peanut butter evenly into the prepared pan in a smooth, even layer.
- Freeze the pan for 2 to 3 hours, or until the peanut butter is fully set and firm to the touch.
- Once frozen, use the parchment overhang to lift out the peanut butter slab. Keep it in the freezer while you make the brownie batter.
Brownie Batter
- Preheat the oven to 350°F. Line the same 8×8-inch pan again with parchment paper (or clean it and reline if needed).
- In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
- Stir in the brown sugar until fully incorporated.
- Add the eggs and vanilla extract, whisking vigorously until the mixture is glossy, smooth, and slightly thickened.
- Gently fold in the flour, cocoa powder, and kosher salt with a spatula until just combined; do not overmix.
Assemble
- Spread about half of the brownie batter evenly into the bottom of the prepared pan.
- Carefully place the frozen peanut butter slab on top of the batter layer.
- Spread the remaining brownie batter over the peanut butter, covering it completely and smoothing the top.
- Sprinkle the semi-sweet chocolate chips and peanut butter chips over top.
- Bake for 30 to 32 minutes, or until the edges are set and the center has a slight jiggle (it will firm up as it cools). A toothpick inserted near the edge should come out with moist crumbs.
- Let the brownies cool in the pan on a wire rack for at least 1 hour.
- Use the parchment overhang to lift the brownies out of the pan. Cut into squares.
Nutrition
Serving: 1brownie | Calories: 638kcal