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
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
- 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.
