Description
Deliciously rich and fudgy peanut butter stuffed brownies featuring a creamy peanut butter core surrounded by moist chocolate batter. These brownies combine the perfect balance of chocolate and peanut butter flavors, with a gooey texture that’s ideal for any dessert craving.
Ingredients
Scale
Peanut Butter Filling
- 1 ¼ cup creamy conventional peanut butter
Batter
- 10 tbsp unsalted butter
- 4 ounce semisweet baking chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp fine sea salt
- 1 ¼ cup creamy conventional peanut butter (for freezing layer)
Instructions
- Prepare the Peanut Butter Layer: Microwave 1 ¼ cup peanut butter for 20–30 seconds until it becomes pourable. Spread it evenly in a parchment-lined 8-inch pan and freeze for 1 hour to set.
- Prepare the Pan: Line the pan again with fresh parchment paper to prepare for batter layering.
- Melt Butter and Chocolate: Microwave butter and chopped chocolate in 30-second intervals, stirring after each until the mixture is smooth and fully melted.
- Combine Sugar and Chocolate: Whisk the granulated sugar into the melted chocolate mixture until well combined. Allow the mixture to cool slightly.
- Add Eggs and Vanilla: Whisk in the eggs, egg yolk, and vanilla extract until the batter is smooth and homogenous.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour, unsweetened cocoa powder, and fine sea salt until just combined, being careful not to overmix.
- Assemble the Brownies: Pour half of the batter into the prepared pan, then place the frozen peanut butter sheet on top. Pour the remaining batter over the peanut butter layer, ensuring it is fully covered.
- Bake: Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes until the brownies are set yet slightly gooey in the center.
- Cool and Serve: Allow the brownies to cool in the pan for 30 minutes, then lift them out using the parchment paper and cool an additional 30 minutes before slicing into 16 servings.
Notes
- Freezing the peanut butter layer ensures it holds its shape inside the brownies and doesn’t melt into the batter while baking.
- Do not overbake to retain the fudgy texture of the brownies.
- Use parchment paper for easy removal and clean slicing.
- The brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For best flavor, allow brownies to come to room temperature before serving if refrigerated.
