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If you are a fan of rich chocolate and creamy peanut butter combined in one dreamy dessert, then you are going to fall head over heels for this Peanut Butter Stuffed Brownies Recipe. These brownies are a sensational blend of fudgy, dense chocolate goodness layered with a luscious, smooth peanut butter center that melts in your mouth, creating a perfect harmony of flavors and textures. Whether you’re looking for a show-stopping treat for a weekend gathering or just craving the ultimate indulgence, this recipe promises to deliver every time with its unbeatable taste and delightful surprise in every bite.
Ingredients You’ll Need
The magic behind this Peanut Butter Stuffed Brownies Recipe lies in a handful of simple, quality ingredients that each play a crucial role. Each component brings its own unique touch — from the gooey peanut butter core to the rich cocoa flavor and velvety texture of the chocolate batter.
- Creamy conventional peanut butter: Use regular creamy peanut butter (avoid natural) for the perfect balance of creaminess and flavor that holds well when frozen.
- Unsalted butter: Adds a rich, velvety mouthfeel and deepens the chocolate flavor when melted with the chocolate.
- Semisweet baking chocolate: The backbone of the brownie’s fudgy texture and intense chocolate flavor; quality chocolate creates the best results.
- Granulated sugar: Sweetens and helps create a glossy, crackly top on the brownies.
- Large eggs plus egg yolk: Eggs bind the batter and add moisture, while the extra yolk makes the brownies extra tender.
- Vanilla extract: Adds warmth and depth, enhancing the chocolate and peanut butter flavors.
- All-purpose flour: Provides structure without making the brownies cakey, keeping them perfectly fudgy.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and contributes to the deep brown color.
- Fine sea salt: A pinch balances sweetness and elevates all the other flavors beautifully.
How to Make Peanut Butter Stuffed Brownies Recipe
Step 1: Prepare the Peanut Butter Filling
Start by making a smooth and luscious peanut butter layer that will become the rich center of your brownies. Warm the peanut butter just enough in the microwave so it’s pourable but not hot. Then spread it evenly in an 8-inch square pan lined with parchment paper. Freeze this layer until it’s completely solid to ensure it holds its shape when you assemble the brownies later. Keep this peanut butter sheet in the freezer while you prepare the rich brownie batter.
Step 2: Preheat Oven and Prepare Pan
Preheat your oven to 350 degrees Fahrenheit, which is the perfect temperature to bake these brownies through without drying them out. Line the same size square pan again with parchment paper, leaving the edges hanging over for easy removal later. Getting this ready now makes assembly much smoother once the batter is mixed.
Step 3: Melt Butter and Chocolate
Combine your butter and chopped semisweet baking chocolate in a microwave-safe bowl. Heat them in 30-second bursts, stirring between each, until they’re completely melted and silky smooth. This step is crucial for the intense chocolate flavor and fudgy texture of your brownies. Next, whisk in the granulated sugar while the mixture is still warm to create a glossy, luscious base.
Step 4: Mix Eggs and Vanilla
Allow the chocolate mixture to cool just until it’s barely warm to prevent scrambling the eggs. Stir in the eggs, plus the additional egg yolk, and the vanilla extract. Whisk vigorously for about a minute until the mixture is uniform and slightly thickened, setting the stage for a tender, rich brownie.
Step 5: Incorporate Dry Ingredients
Gently fold in the flour, sifted cocoa powder, and fine sea salt using a rubber spatula, stirring just until everything is combined. Overmixing here can make brownies tough, so be gentle to preserve that dense fudgy texture.
Step 6: Assemble the Brownies
Pour half of the batter into the parchment-lined pan and smooth it out evenly. Carefully lift the frozen peanut butter sheet from the freezer and place it on top of this first layer of batter. Then pour the remaining batter over the peanut butter and spread it out so the peanut butter is completely covered on top and sides.
Step 7: Bake and Cool
Bake in your preheated oven for around 30 minutes. The key is to have brownies that are cooked through but still slightly gooey at the center—this balance makes them irresistibly fudgy. Once baked, cool them in the pan for 30 minutes, then remove using the parchment overhang and let cool an additional 30 minutes on a wire rack before slicing. This cooling time allows the peanut butter to set beautifully inside the brownies.
How to Serve Peanut Butter Stuffed Brownies Recipe
Garnishes
These brownies shine on their own, but a light dusting of powdered sugar or a drizzle of melted peanut butter or chocolate on top adds a stunning visual touch and extra flavor boost. Toasted chopped peanuts or a sprinkle of flaky sea salt can also bring a fun texture contrast and enhance the peanut flavors.
Side Dishes
Serving these with a scoop of vanilla ice cream or a dollop of whipped cream makes a classic dessert experience that’s always a crowd-pleaser. Fresh berries or a raspberry sauce can add a bright, tangy note which complements the rich chocolate and peanut butter beautifully.
Creative Ways to Present
For a party or special occasion, consider cutting the brownies into bite-size squares and serving them on a platter with toothpicks. You can also sandwich a small brownie piece with a scoop of ice cream in between two squares for an indulgent brownie ice cream sandwich. Another fun idea is to serve them slightly warmed alongside a mug of rich hot chocolate or coffee for the ultimate cozy treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store these Peanut Butter Stuffed Brownies in an airtight container at room temperature if you plan to eat them within 3 days. If it’s warmer in your home, keeping them in the fridge for up to 5 days works beautifully and actually makes the brownies even fudgier when chilled.
Freezing
This recipe freezes exceptionally well! Wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. Frozen brownies will keep well for up to 2 months. This way, you always have a decadent treat ready whenever the craving strikes.
Reheating
To warm frozen or refrigerated brownies, simply microwave each slice for 15 to 20 seconds until just warmed through but not melted. This helps restore the gooey texture and brings out the fresh-baked flavor of your Peanut Butter Stuffed Brownies Recipe perfectly.
FAQs
Can I use natural peanut butter for the filling?
For this Peanut Butter Stuffed Brownies Recipe, it’s best to use creamy conventional peanut butter rather than natural. Natural peanut butter tends to be more oily and doesn’t set up as well when frozen, which can affect the structure of the filling.
What if I don’t have a microwave to melt chocolate and butter?
No worries! You can melt the chocolate and butter gently using a double boiler on the stove. Stir constantly until smooth and combined to prevent burning. This method works just as well for the base of your brownies.
Can I substitute the sugar with brown sugar or another sweetener?
Granulated sugar is recommended here for the classic texture and shiny crust, but you could try using light brown sugar for a slight molasses flavor and extra moisture. Just keep in mind that this may subtly change the texture and appearance.
Why do I need to freeze the peanut butter layer?
Freezing the peanut butter layer before assembling the brownies is essential because it helps the filling hold its shape while baking. Without freezing, the peanut butter would melt into the batter and lose that wonderful stuffed effect this recipe is famous for.
How do I know when the brownies are perfectly baked?
The key for these brownies is to bake until the edges are set but the center is still just slightly gooey. You can test by gently inserting a toothpick; it should come out with a few moist crumbs attached, not completely clean or wet batter. This ensures the fudgiest, most tender brownies.
Final Thoughts
I truly believe this Peanut Butter Stuffed Brownies Recipe is one of those special treats that brightens any day. They combine the best of two classic flavors and textures, creating a dessert that’s comforting, indulgent, and downright unforgettable. Whether you’re new to baking or a seasoned pro, I can’t recommend giving these a try enough — your taste buds will thank you!
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Peanut Butter Stuffed Brownies Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich Peanut Butter Stuffed Brownies, featuring a luscious layer of creamy peanut butter encased in fudgy, chocolatey brownie batter. Perfectly baked to achieve a gooey center, these brownies offer a decadent treat that balances sweet cocoa and nutty goodness in every bite.
Ingredients
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
- Prepare Peanut Butter Filling: Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds until pourable but not hot. Line an 8-inch square metal pan with parchment paper, spread the peanut butter evenly, and freeze for 1 hour or until solid. Remove the peanut butter sheet using the parchment and keep frozen while making the brownie batter.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line the same square pan again with fresh parchment paper, leaving an overhang for easy removal later.
- Melt Butter and Chocolate: In a large microwave-safe bowl, combine the butter and chopped semisweet chocolate. Microwave in 30-second intervals, stirring between bursts, until the mixture is completely melted and smooth.
- Add Sugar and Cool: Mix the granulated sugar into the hot butter and chocolate mixture vigorously until well combined. Allow it to cool to just barely warm before proceeding to the next step.
- Incorporate Eggs and Vanilla: Add in the eggs, extra egg yolk, and vanilla extract, whisking vigorously for about one minute until the batter is very well combined and smooth.
- Mix Dry Ingredients: Gently fold in the sifted flour, cocoa powder, and fine sea salt using a rubber spatula until just combined. Avoid overmixing to maintain a fudgy texture.
- Assemble Brownies: Pour half of the brownie batter into the prepared pan and smooth the surface. Carefully place the frozen peanut butter sheet on top of this layer. Cover completely by pouring the remaining batter over the peanut butter layer and smoothing it out evenly.
- Bake: Bake the brownies in the preheated oven for about 30 minutes. The brownies should be cooked through but still slightly gooey in the center when done.
- Cool: Let the brownies cool in the pan for 30 minutes. Then use the parchment paper overhang to lift them out of the pan and allow them to cool for an additional 30 minutes on a wire rack before slicing and serving.
- 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 fudgy texture.
Notes
- Use creamy conventional peanut butter, not natural, for the best texture and flavor.
- Freezing the peanut butter filling ensures it stays intact while baking.
- Do not overbake; brownies should remain slightly gooey in the center for optimal fudginess.
- Chilling the brownies before serving intensifies their fudgy consistency.
- The parchment paper overhang is essential for easily lifting the brownies from the pan.
