Description
These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate brownies with a creamy peanut butter filling for a decadent dessert that’s perfect for any chocolate and peanut butter lover.
Ingredients
Scale
Brownie Batter
- 1 cup (2 sticks) unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease it with non-stick cooking spray or butter.
- Make the Brownie Batter: In a medium saucepan over low heat, melt the unsalted butter and chopped semi-sweet chocolate, stirring occasionally until smooth. Remove from heat and let it cool slightly. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Gradually pour in the melted chocolate mixture while whisking until smooth. Sift the flour, cocoa powder, and salt into the bowl and fold gently with a spatula until just combined, avoiding overmixing.
- Make the Peanut Butter Filling: In a medium bowl, beat together the creamy peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Assemble the Brownies: Pour half of the brownie batter into the prepared baking pan and spread evenly. Dollop the peanut butter mixture over this layer and spread gently to create an even layer. Pour the remaining brownie batter over the peanut butter layer and spread evenly to cover the filling completely.
- Bake the Brownies: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The edges should be set with a slightly gooey center.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out of the pan, transfer to a cutting board, cut into 16 squares, and serve.
Notes
- Using parchment paper with overhang makes it easier to remove brownies from the pan for clean cuts.
- Do not overmix the batter to maintain the fudgy texture.
- Check the brownies a few minutes before the minimum baking time to avoid overbaking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
