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Fudgy Peanut Butter Stuffed Brownies for Winter Cravings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 65 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 large brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Thick, fudgy, and decadently rich, these peanut butter stuffed brownies combine creamy peanut butter filling sandwiched between layers of luscious chocolate brownie. Perfect for peanut and chocolate lovers seeking an indulgent treat with a moist, chewy texture.

Ingredients

Scale

Peanut Butter Filling

  • 3/4 cup smooth peanut butter, not natural
  • 1 cup powdered sugar (110 grams)
  • 1 teaspoon vanilla extract

Brownie Batter

  • 1/2 cup all-purpose flour (63 grams)
  • 1/4 cup cocoa powder (22 grams)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams)
  • 6 ounces semi-sweet chocolate (180 grams), or 50-60% dark chocolate
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 large egg yolk (discard the white)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, ensuring there is an overhang for easy removal later. Lightly grease the pan beforehand to help the parchment stick.
  2. Make the Peanut Butter Filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and vanilla extract until fully combined and smooth. If your powdered sugar is lumpy, sift it first to ensure a smooth filling. Place the mixture in the refrigerator while you prepare the brownie batter.
  3. Mix Dry Ingredients for Brownie Batter: In a small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside for later incorporation.
  4. Melt Butter and Chocolate: In a large bowl, melt the unsalted butter and semi-sweet chocolate together. If using a chocolate bar, chop it finely before melting. Microwave in 45-second intervals on medium power, stirring between intervals, or melt over a double boiler with gently simmering water. Allow the mixture to cool for about 5 minutes.
  5. Combine Wet Ingredients: Whisk the granulated sugar, 2 whole eggs, 1 additional egg yolk, and vanilla extract into the cooled chocolate and butter mixture. Continue whisking until the mixture is smooth, glossy, and no longer shows any clumps of egg.
  6. Incorporate Dry Ingredients: Gradually sift the dry ingredients into the wet mixture if lumpy. Whisk gently until the batter is smooth and all streaks of flour and cocoa disappear.
  7. Assemble Brownies: Pour half of the brownie batter into the prepared baking pan and spread it evenly to form a smooth layer. Remove the peanut butter filling from the fridge and scoop spoonfuls, pressing them flat to cover the brownie layer with an even peanut butter layer. Pour the remaining brownie batter over the peanut butter layer carefully, spreading gently to cover the filling without disturbing it.
  8. Bake: Bake in the center of the preheated oven for 32 to 37 minutes or until the top looks set and a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
  9. Cool and Slice: Allow the brownies to cool completely in the pan until it is no longer warm to the touch; this can take a few hours. To speed up cooling, place the pan in the fridge on a wire rack. When fully cooled, use the parchment overhang to lift the brownies out of the pan. Place on a cutting board and slice into 12 equal pieces using a sharp knife.

Notes

  • Use commercially prepared smooth peanut butter, not natural peanut butter where oil separates, for the best texture and consistency.
  • If using salted butter, omit the additional salt listed in the recipe.
  • You can use either semi-sweet chocolate chips or chocolate bars for the batter; 50-60% dark chocolate works best. Darker chocolates above 65% may overpower the peanut butter flavor.
  • Store baked brownies in an airtight container at room temperature for up to 4 days.
  • For longer storage, freeze brownies tightly wrapped in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.

Find it online: https://recipes.mbeams.com/fudgy-peanut-butter-stuffed-brownies-for-winter-cravings/