Description
Delight in these rich and fudgy Peanut Butter Stuffed Brownies, featuring a luscious peanut butter filling perfectly encased in a dense chocolate brownie. This delicious dessert combines creamy peanut butter, smooth chocolate, and a hint of vanilla to create an irresistible treat that’s perfect for any chocolate lover.
Ingredients
Peanut Butter Filling
- 3/4 cup smooth peanut butter (not natural)
- 1 cup powdered sugar (110 grams)
- 1/4 teaspoon salt
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 bean paste
Instructions
- 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 an overhang on the sides. Lightly grease the pan first to help the parchment paper stick securely.
- Make the Peanut Butter Filling: In a medium bowl, combine the smooth peanut butter, powdered sugar, and salt. Beat together until smooth and well incorporated. If the powdered sugar is lumpy, sift it beforehand. Place the mixture in the fridge while you prepare the brownie batter to allow it to firm up.
- Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set this mixture aside for later use.
- Melt Butter and Chocolate: In a large bowl, melt the unsalted butter and chopped semi-sweet chocolate together. You can do this by microwaving on medium power in 45-second intervals, stirring in between, or by using a double boiler over gently simmering water. Let the mixture cool for about 5 minutes.
- Combine Wet Ingredients: Whisk the granulated sugar, two whole eggs, one additional egg yolk, and vanilla bean paste into the melted chocolate and butter mixture until combined, glossy, and smooth, ensuring there are no clumps of egg visible.
- Add Dry Ingredients: Gradually sift the flour, cocoa, and salt mixture into the wet ingredients. Whisk until the batter is smooth and homogenous without any streaks of dry ingredients.
- Assemble Brownies – First Layer: Pour half of the brownie batter into the prepared baking pan, smoothing it into an even layer to form the base.
- Add Peanut Butter Layer: Remove the peanut butter filling from the fridge. Scoop out tablespoons, flatten slightly, and arrange them evenly over the brownie batter base, covering as much as possible.
- Top with Remaining Brownie Batter: Spoon the remaining brownie batter carefully over the peanut butter layer, taking care not to disturb it. Spread this layer evenly using a spatula to fully enclose the peanut butter.
- Bake the Brownies: Place the assembled brownies in the middle rack of the preheated oven. Bake for 32-37 minutes or until the top is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs (no raw batter).
- Cool and Slice: Allow the brownies to cool completely in the pan until it is no longer warm—this may take a few hours. To speed up cooling, place the pan on a wire rack in the fridge. Use the parchment paper overhang to lift the brownies from the pan and slice using a sharp knife.
Notes
- For best results, use smooth peanut butter that is not natural to keep the filling creamy and consistent.
- Sifting the powdered sugar and dry ingredients helps create a smoother batter and filling.
- Be gentle when spooning the top brownie batter layer to preserve the peanut butter layer’s integrity.
- Allow the brownies to cool fully before slicing to ensure clean cuts and prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
