Description
These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate with a creamy peanut butter center for an indulgent dessert. Featuring a smooth layer of conventional creamy peanut butter sandwiched between two layers of moist, chocolaty brownie, they’re baked until perfectly gooey in the center. A delightful treat for peanut butter and chocolate lovers alike, these brownies offer a luscious texture and deep flavor 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
- Make the peanut butter filling: Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds, or until it becomes pourable but not too hot. Line an 8-inch metal square pan with parchment paper, leaving an overhang for easy removal. Spread the warmed peanut butter evenly in the pan and freeze for 1 hour or until solid. Use the parchment paper to lift out the frozen peanut butter sheet and keep it in the freezer while preparing the brownie batter.
- Prepare the brownies: Preheat your oven to 350°F (175°C). Line the same square pan again with fresh parchment paper, ensuring an overhang for easy removal.
- Melt butter and chocolate: In a large microwave-safe bowl, combine the unsalted butter and chopped semisweet chocolate. Microwave in 30-second intervals, stirring between bursts, until fully melted and smooth.
- Add sugar and mix: Stir the granulated sugar into the hot butter and chocolate mixture vigorously until completely combined. Let the mixture cool until it’s just barely warm to the touch.
- Add eggs and vanilla: Whisk in 2 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract for about 1 minute until the batter is thoroughly combined and smooth.
- Incorporate dry ingredients: Use a rubber spatula to gently fold in the all-purpose flour, sifted cocoa powder, and fine sea salt. Mix just until combined to avoid overworking the batter.
- Assemble the brownies: Pour half of the brownie batter into the prepared pan and smooth it out evenly. Carefully place the frozen peanut butter sheet over the batter. Pour the remaining batter on top of the peanut butter layer, spreading it to cover completely.
- Bake: Bake the brownies in the preheated oven for about 30 minutes. They should be cooked through but still slightly gooey in the center for the perfect fudgy texture.
- Cool and serve: Allow the brownies to cool in the pan for 30 minutes. Then lift them out using the parchment overhang and transfer to a wire rack or plate to cool another 30 minutes before slicing and serving.
- Storage tips: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Serving them chilled enhances their fudginess.
Notes
- Use conventional creamy peanut butter rather than natural for best texture and spreadability.
- Microwaving peanut butter before spreading makes it easier to create a smooth filling layer.
- Freezing the peanut butter layer ensures it holds together during baking and layering.
- Avoid overmixing the batter once flour is added to keep brownies tender.
- Check doneness by inserting a toothpick; it should come out with a few moist crumbs, not wet batter.
- Letting brownies rest after baking allows them to set fully and slice neatly.
- For extra fudgy brownies, serve chilled right from the refrigerator.
