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Peanut Butter Stuffed Brownies Recipe

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4 from 2 reviews

Decadent peanut butter stuffed brownies featuring a rich chocolate batter encasing a luscious frozen peanut butter slab, finished with salted peanut butter swirls on top. These brownies are baked to perfection with a fudgy center, offering a perfect balance of sweet and salty flavors in every bite.

  • Total Time: 3 hours 47 minutes
  • Yield: 16 servings

Ingredients

Peanut Butter Filling

  • 1 cup (250g) smooth peanut butter spread for stuffing
  • 1 tsp salt flakes, divided

Batter

  • 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
  • 1 1/4 cups (200g) dark chocolate chips (7 oz)
  • 1 cup loosely packed brown sugar
  • 3 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • 1/8 tsp cooking salt / kosher salt

Instructions

  1. Prepare Pan: Grease a 20cm (8") square pan with butter and line it with baking paper, leaving an overhang to easily lift the brownies out later.
  2. Make Frozen Peanut Butter Slab: Reserve 2 tablespoons of peanut butter for swirling. Warm the remaining peanut butter in the microwave for about 30 seconds to loosen, then pour it into the lined pan. Spread evenly and sprinkle with half of the sea salt flakes. Freeze for 2 to 3 hours until firm enough to lift out. Keep frozen on the paper while preparing the batter.
  3. Preheat Oven: Set oven to 180°C (350°F), or 160°C (320°F) fan forced.
  4. Melt Butter and Chocolate: Combine butter and dark chocolate chips in a heatproof bowl. Microwave in 30-second bursts, stirring between each until completely melted and smooth, about 1 minute 30 seconds total.
  5. Make Batter: Add brown sugar to the melted chocolate mixture and mix well. Incorporate the lightly beaten eggs and vanilla extract, mixing until smooth and molten. Sift in the flour, cocoa powder, and salt; stir until the batter is smooth and fully combined.
  6. Assemble Brownies: Pour half of the brownie batter into a pan, spreading evenly. Carefully place the frozen peanut butter slab on top. Spread the remaining batter over the peanut butter slab, covering it completely.
  7. Swirl Peanut Butter: Dollop the reserved 2 tablespoons of peanut butter randomly over the top. Use a butter knife or teaspoon to swirl the peanut butter into the batter, creating artistic swirls and grooves to reveal the brownie batter beneath. Sprinkle the remaining sea salt flakes over the top.
  8. Bake: Bake the brownies for 32 minutes. The edges should be firm, but the center will still jiggle slightly. This is normal; the center will set as it cools.
  9. Cool and Set: Allow the brownies to cool in the pan on the counter for 1 hour. Then refrigerate for at least 3 hours to fully set the peanut butter layer and ensure clean slicing.
  10. Serve: Cut the brownies into 16 squares. Let them come to room temperature for at least 15 minutes before serving for best texture and flavor. Store leftovers in an airtight container in a cool, dry place.

Notes

  • Use good quality dark chocolate for a rich flavor.
  • Freezing the peanut butter slab is crucial to prevent it from melting into the batter during baking.
  • For better swirls, warm the reserved peanut butter slightly before swirling through the top layer.
  • The brownies are best enjoyed after chilling to allow the peanut butter center to firm up.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/peanut-butter-stuffed-brownies-recipe/