Description
Indulge in these rich and fudgy Peanut Butter Stuffed Brownies that feature a creamy peanut butter center encased in moist, chocolatey brownie layers. This decadent dessert combines the perfect balance of chocolate and peanut butter for a crowd-pleasing treat that’s ideal for parties or special occasions.
Ingredients
Scale
Peanut Butter Layer
- 1 ¼ cup creamy conventional peanut butter
Brownie 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
Instructions
- Prepare the Peanut Butter Layer: Microwave the peanut butter for 20–30 seconds until it becomes pourable. Spread the warmed peanut butter evenly in a parchment-lined 8-inch pan and freeze for 1 hour to set firmly.
- Line the Pan Again: After the peanut butter layer is frozen, line the pan again with a fresh sheet of parchment paper to prepare for the brownie batter.
- Melt Butter and Chocolate: Microwave the unsalted butter and chopped semisweet chocolate in 30-second bursts, stirring after each interval until smooth and fully melted.
- Mix Sugar and Cool Chocolate: Whisk the granulated sugar into the melted chocolate mixture until well combined. Allow the mixture to cool slightly to prevent cooking the eggs in the next step.
- Add Eggs and Vanilla: Whisk in the two large eggs, one egg yolk, and vanilla extract until the batter is smooth and glossy.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour, unsweetened cocoa powder, and fine sea salt until the batter is just combined, taking care not to overmix.
- Assemble the Brownies: Pour half of the brownie batter into the prepared pan over the fresh parchment. Carefully place the frozen peanut butter sheet on top of this first layer, then pour the remaining batter over the peanut butter, ensuring it is fully covered.
- Bake: Preheat the oven to 350°F (175°C) and bake the brownies for approximately 30 minutes until the edges are set but the center remains slightly gooey.
- Cool and Slice: Let the brownies cool in the pan for 30 minutes. Then, carefully lift them out using the parchment paper and cool for an additional 30 minutes on a wire rack before slicing into 16 servings.
Notes
- Freezing the peanut butter layer ensures it remains solid and distinct within the brownies during baking.
- Do not overbake the brownies; a slightly gooey center ensures a fudgy texture.
- Use fresh parchment paper before adding brownie batter to prevent mixing layers and to assist with easy removal.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, substitute the peanut butter with sunflower seed butter.
