Few dessert combinations are as iconic—and universally adored—as chocolate and peanut butter. These Peanut Butter Stuffed Brownies elevate that pairing to new heights, featuring rich, fudgy chocolate layers wrapped around a smooth, creamy peanut butter filling.
This recipe is approachable yet indulgent, delivering bakery-quality results with simple ingredients and straightforward steps. Whether you’re preparing a treat for guests or simply indulging at home, these brownies are sure to impress.
Why This Recipe Works
- Perfect Flavor Balance: The bold, bittersweet notes of chocolate are complemented by the slightly salty sweetness of creamy peanut butter.
- Textural Contrast: The dense, fudgy brownie base is layered with a soft, melt-in-your-mouth peanut butter center.
- Reliable & Accessible: No specialty equipment or advanced techniques required—this recipe is designed to produce consistently delicious results for home bakers of all levels.
Ingredients
Brownie Batter
- 10 tbsp (142g) unsalted butter – For a rich and tender crumb
- 6 oz (170g) bittersweet or semi-sweet chocolate – High-quality chocolate enhances depth of flavor
- 1 cup (200g) granulated sugar – Creates a glossy, crackly top
- ½ cup (100g) brown sugar – Adds moisture and a subtle caramel note
- 3 large eggs – Provide structure and richness
- 1 tsp vanilla extract – Enhances overall flavor
- ⅔ cup (85g) all-purpose flour – Maintains the perfect fudgy structure
- ¼ cup (20g) unsweetened cocoa powder – Intensifies chocolate flavor
- ½ tsp salt – Balances the sweetness
Peanut Butter Filling
- ¾ cup (185g) creamy peanut butter (not natural) – Conventional peanut butter ensures a smooth, stable filling
- 1 cup (120g) confectioners’ sugar – Sweetens and firms the mixture
- 1 tsp vanilla extract – Adds warmth and complexity
- 2 tbsp (30ml) milk – Softens the filling for easy layering
Optional Toppings
- 2 tbsp (30g) chocolate chips
- 2 tbsp (30g) peanut butter chips
Equipment
- 9×9-inch square baking pan
- Parchment paper or aluminum foil
- Mixing bowls
- Saucepan or microwave-safe bowl
- Whisk and rubber spatula
- Wire rack for cooling
Step-by-Step Instructions
1. Prepare the Peanut Butter Filling
In a mixing bowl, combine the peanut butter, confectioners’ sugar, vanilla extract, and milk. Stir until the mixture forms a thick, pliable dough. Shape into a square or disc on parchment paper and freeze until firm—approximately 20–30 minutes. This step ensures the filling remains intact during baking.
2. Make the Brownie Batter
Melt the butter and chocolate together in a saucepan over medium heat or in the microwave in 20-second intervals, stirring between each. Let the mixture cool slightly. Whisk in the granulated and brown sugars until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Gently fold in the flour, cocoa powder, and salt just until incorporated. Avoid overmixing to preserve a tender, fudgy texture.
3. Assemble the Brownies
Preheat the oven to 350°F (177°C). Line the baking pan with parchment paper, leaving an overhang on the sides.
Spread half of the brownie batter evenly into the prepared pan. Place the chilled peanut butter layer on top, pressing it gently into an even layer. Pour the remaining batter over the filling, smoothing the surface. Sprinkle with chocolate and peanut butter chips, if using.
4. Bake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a soft, gooey interior.
5. Cool and Slice
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and transfer to a cutting board. Slice with a sharp knife, wiping clean between cuts for neat edges.
Tips for Success
- Use Room Temperature Eggs: This helps the batter emulsify properly for a smoother texture.
- Measure Accurately: Spoon and level your flour and cocoa powder, or use a kitchen scale for precision.
- Avoid Overmixing: Stir just until combined to prevent a dense or cakey result.
- Cool Completely Before Slicing: This ensures clean layers and prevents the filling from spreading.
Variations
- Nutty Crunch: Add ¼ cup (30g) chopped peanuts to the peanut butter filling for extra texture.
- Dark Chocolate Option: Swap semi-sweet chocolate for dark chocolate (70% cocoa or higher) to intensify the richness.
- Gluten-Free Alternative: Use a 1:1 gluten-free flour blend that includes a binding agent such as xanthan gum.
Storage Guidelines
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerated: Keeps well for up to 1 week; enhances the dense, fudgy texture.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Conclusion
These Peanut Butter Stuffed Brownies combine rich chocolate and creamy peanut butter in an irresistible, layered dessert that’s both easy to make and sure to impress. Perfect for celebrations, gifting, or everyday indulgence, this recipe is a must-have in any home baker’s collection.
Frequently Asked Questions
Can I use natural peanut butter?
For best results, use conventional peanut butter such as Jif or Skippy. Natural peanut butter tends to separate and may not hold its shape during baking.
How do I achieve a shiny, crinkly top?
Ensure the sugar is well-dissolved in the warm butter and chocolate mixture, and whisk the eggs thoroughly to incorporate air into the batter.