Peanut Butter Stuffed Brownies

Peanut Butter Stuffed Brownies are a rich, indulgent dessert that marries the intense flavor of fudgy chocolate brownies with the creamy, salty-sweet goodness of peanut butter. With a gooey layer of peanut butter nestled between two dense chocolate layers, these brownies are a decadent treat for any occasion.

Why You’ll Love This Recipe

These brownies are the ultimate dessert for chocolate and peanut butter lovers. They’re soft, gooey, and intensely flavorful, with just the right balance of sweetness and saltiness. The contrast of textures—the thick brownie base, the smooth peanut butter center, and the slightly crisp top—makes every bite irresistible.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Semi-sweet chocolate chips or chopped chocolate
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Salt
• Creamy peanut butter
• Powdered sugar (optional, for sweetening the peanut butter layer)

Directions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a saucepan, melt butter and chocolate over low heat, stirring until smooth. Let cool slightly.
3. In a bowl, whisk together the sugars and eggs until light and fluffy. Stir in vanilla and the melted chocolate mixture.
4. Add flour, cocoa powder, and salt. Stir just until combined—do not overmix.
5. Spread half of the batter into the prepared pan.
6. In a separate bowl, mix peanut butter with a bit of powdered sugar for a firmer filling (optional). Dollop or spread evenly over the brownie batter.
7. Pour remaining brownie batter on top and spread gently to cover the peanut butter layer.
8. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
9. Cool completely in the pan before slicing.

Servings and timing

Servings: 9–12 brownies
Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes

Variations

• Chunky Style: Use crunchy peanut butter for added texture.
• Chocolate Overload: Add chocolate chips to the batter for extra richness.
• Nut-Free: Substitute sunflower seed butter or cookie butter.
• Swirled Top: Swirl peanut butter into the top layer before baking for a marbled effect.

Storage/reheating

Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 2 months. Reheat briefly in the microwave for a warm, gooey texture.

FAQs

Can I use boxed brownie mix?

Yes, you can use a boxed mix and layer it with peanut butter as directed for a shortcut version.

Should the peanut butter be sweetened?

It’s optional. Add powdered sugar for a firmer, sweeter center, or leave it plain for a more natural taste.

Can I freeze these brownies?

Yes, they freeze well. Wrap tightly in plastic wrap and store in a freezer bag.

How do I know when they’re done?

They’re ready when a toothpick comes out with a few moist crumbs—don’t overbake to keep them fudgy.

Can I use natural peanut butter?

Yes, but it may be runnier. Chill it before layering to help it set.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and increase baking time by about 10 minutes.

Why is my peanut butter layer sinking?

Make sure the brownie batter is thick enough, and spread the peanut butter evenly without pushing it down.

Can I add nuts?

Chopped peanuts or walnuts make great additions to the top or batter.

What kind of chocolate should I use?

Semi-sweet or dark chocolate works best for rich, balanced flavor.

Are these gluten-free?

Not by default, but you can use a gluten-free all-purpose flour substitute.

Conclusion

Peanut Butter Stuffed Brownies are a rich, chocolatey indulgence with a luscious peanut butter surprise inside. Perfect for bake sales, special occasions, or an indulgent snack, they’re a crowd-pleasing favorite that’s as satisfying as it is easy to make. One bite, and you’ll understand why this combination is a timeless classic.

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