Description
Indulge in these rich and fudgy Peanut Butter Stuffed Brownies, featuring a luscious layer of creamy peanut butter sandwiched between layers of decadent chocolate brownie. Perfectly baked to have a slightly gooey center and set edges, these brownies are an irresistible treat for peanut butter and chocolate lovers alike.
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 packed brown sugar
- 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 it with non-stick cooking spray or butter.
- Make the Brownie Batter: In a medium saucepan over low heat, melt the unsalted butter and chopped semi-sweet chocolate, stirring occasionally until smooth. Remove from heat and let it cool slightly. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Gradually pour in the melted chocolate mixture, whisking continuously until smooth and fully incorporated. Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined, careful not to overmix.
- Make the Peanut Butter Filling: In a medium bowl, beat together the creamy peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- 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 it gently to create an even layer. Pour the remaining brownie batter over the peanut butter layer, spreading it evenly to cover the filling.
- Bake the Brownies: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The edges should be set and the center slightly gooey.
- 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 transfer to a cutting board. Cut into squares and serve.
Notes
- For easier slicing, refrigerate brownies after cooling to firm up the peanut butter layer.
- You can substitute semi-sweet chocolate with dark chocolate for a richer flavor.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the peanut butter filling less sweet, reduce powdered sugar to 2 tablespoons.
- Use creamy peanut butter for a smooth filling; crunchy peanut butter may affect texture.
