Description
Indulge in rich, fudgy Peanut Butter Stuffed Brownies that combine a decadent chocolate brownie base with a creamy peanut butter filling. These brownies deliver a perfect balance of chocolate and peanut butter flavors, making them an irresistible treat for any occasion.
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 brown sugar, packed
- 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 with non-stick cooking spray or butter to prevent sticking.
- Make the Brownie Batter: In a medium saucepan over low heat, melt the unsalted butter and chopped semi-sweet chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly. In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture, whisking continuously until smooth and fully incorporated. Sift in the flour, cocoa powder, and salt, then fold gently with a spatula until just combined, being careful not to overmix.
- Make the Peanut Butter Filling: In a medium bowl, beat the creamy peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy, creating a luscious filling.
- Assemble the Brownies: Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Dollop the peanut butter mixture over the brownie layer, spreading 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 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The edges should be set and the center slightly gooey for the perfect texture.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and place them on a cutting board. Cut into 16 squares and serve.
Notes
- For easier removal, ensure the parchment paper overhang extends well beyond the pan edges.
- Do not overmix the batter once the flour is added to avoid dense brownies.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra fudgy texture, slightly underbake and allow residual heat to finish cooking.
- Use creamy peanut butter for a smooth filling; crunchy peanut butter will change the texture.
