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Fudgy Peanut Butter Stuffed Brownies

A hand holds up one half of a rich, fudgy peanut butter stuffed brownie, revealing the thick peanut butter filling.
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Make rich, decadent peanut butter stuffed brownies with a fudgy texture. This recipe shows you how to layer the creamy peanut butter center inside a deep chocolate batter for a satisfying dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • For the Peanut Butter Filling:
  • 1 cup creamy peanut butter (not natural style)
  • 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the peanut butter filling: In a medium bowl, mix the peanut butter, powdered sugar, softened butter, and salt until completely smooth and combined. Set aside.
  3. Make the brownie batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips.
  6. Spread two-thirds of the brownie batter evenly into the prepared pan.
  7. Drop spoonfuls of the peanut butter filling evenly over the batter layer. You do not need to cover every spot.
  8. Gently spread the remaining one-third of the brownie batter over the peanut butter layer, covering as much of the filling as possible without mixing it into the bottom layer too much.
  9. Bake for 30 to 35 minutes. A toothpick inserted near the edge should come out with moist crumbs attached, but not wet batter. The center should look set but still slightly soft for a fudgy texture.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For a chewier brownie, slightly reduce the baking time. For a firmer texture, bake for 5 minutes longer.
  • If you prefer a swirl effect instead of a distinct layer, dollop the filling on top of the batter and gently swirl it in with a knife before baking.
  • Natural peanut butter separates easily; use conventional creamy peanut butter for the best filling consistency.

Nutrition

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