Print

Fudgy Peanut Butter Stuffed Brownies for Winter Cravings

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 84 reviews

These Peanut Butter Stuffed Brownies are thick, fudgy, and decadently layered with a creamy peanut butter filling sandwiched between rich chocolate brownie layers. Perfect for peanut and chocolate lovers craving the ultimate indulgent treat.

Ingredients

Scale

Peanut Butter Filling

  • 3/4 cup smooth peanut butter, not natural
  • 1 cup powdered sugar (110 grams)
  • 1 teaspoon vanilla extract

Brownie Batter

  • 1/2 cup all-purpose flour (63 grams)
  • 1/4 cup cocoa powder (22 grams)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams)
  • 6 ounces semi-sweet chocolate or 50-60% dark chocolate (180 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 large egg yolk (discard the white)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare baking pan: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, allowing for an overhang for easy brownie removal. Lightly grease the pan first so the parchment sticks.
  2. Make peanut butter filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and vanilla extract until combined and smooth. If powdered sugar is lumpy, sift it first. Place the filling in the fridge while you make the brownie batter.
  3. Mix dry ingredients: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  4. Melt chocolate and butter: In a large bowl, melt the butter and chopped semi-sweet chocolate together either in a microwave on medium power in 45-second intervals (stirring between each) or using a double boiler over simmering water. Let the mixture cool slightly for about 5 minutes.
  5. Combine wet ingredients: Whisk the sugar, 2 whole eggs, additional egg yolk, and vanilla extract into the cooled chocolate and butter mixture until the mixture is glossy and smooth with no visible clumps of egg.
  6. Incorporate dry ingredients: Add the flour, cocoa, and salt mixture into the wet chocolate mixture (sift if lumpy) and whisk until the batter is smooth and homogeneous without dry streaks.
  7. Assemble brownies: Pour half of the brownie batter into the prepared baking pan and smooth into an even layer. Remove the peanut butter filling from the fridge; scoop out tablespoon-sized portions, flatten slightly, and arrange them evenly over the brownie batter, covering as much surface as possible.
  8. Top with remaining batter: Spoon the remaining brownie batter gently over the peanut butter layer, being careful not to disturb it. Spread the batter evenly to cover the peanut butter fully.
  9. Bake brownies: Bake in the middle of the preheated oven for 32-37 minutes, or until the top is set and a toothpick inserted comes out clean or with a few moist crumbs but no wet batter.
  10. Cool and serve: Allow the brownies to cool completely in the pan until it is no longer warm to the touch—this will take a few hours but can be expedited by placing the pan in the fridge on a wire rack. Use the parchment overhang to lift the brownies out of the pan, place on a cutting board, and slice with a sharp knife into 12 large squares.

Notes

  • Use smooth, commercially prepared peanut butter; avoid natural peanut butter where oil separates on top.
  • If using salted butter, you can omit the salt from the brownie batter.
  • Chocolate chips or chopped bars work well; 50-60% dark or semi-sweet chocolate is ideal, as darker chocolate over 65% may overpower the peanut butter flavor.
  • Store brownies in an airtight container at room temperature for up to 4 days.
  • Freeze brownies wrapped tightly in a freezer-safe bag or container for up to 3 months; thaw in the refrigerator.
  • Nutrition estimates are per brownie when the batch is cut into 12 squares.

Find it online: https://yumfoodusa.com/fudgy-peanut-butter-stuffed-brownies-for-winter-cravings/