Peanut Butter Stuffed Brownies

5 from 14 votes

Peanut Butter Stuffed Brownies

Recipe video above. High impact brownie with a neat layer of peanut butter stuffed inside so you get fudgy chocolate brownie and peanut butter in every single bite!

Forget trying to spread peanut butter on a layer of brownie batter (it's impossible. Impossible!). Make your life easy and freeze a slab of peanut butter in your brownie pan, then just sandwich that between the batter.

PS Sprinkling salt flakes on the peanut butter slab and again on top of the brownie is 👌🏻

Prep Time15

Cook Time32

Cooling3

Total Time3 47

Course: Sweets

Cuisine: South Western

Keyword: best brownies, brownies recipe, chocolate brownies, easy brownies

Servings:

Calories: 671cal

Author: Nagi | RecipeTin Eats

Ingredients

Peanut butter matters

1 cup (250g) smooth peanut butter spread for stuffing - not natural pure peanut butter, use the sandwich spread type (Bega, Skippy's), Note 1
1 tsp salt flakes , divided

Brownie

200g / 14 tbsp unsalted butter (1 3/4 US sticks)
1 1/4 cups (200g) dark chocolate chips (7 oz) (Note 2)
1 cup loosely packed brown sugar , loosely packed
3 large eggs , lightly beaten
1 tsp vanilla extract
1/2 cup plain flour
1/4 cup cocoa powder
1/8 tsp cooking salt / kosher salt

Cups - Metric

Instructions

ABBREVIATED RECIPE

Save 2 tbsp peanut butter for swirling, warm to loosen then freeze rest in lined pan. Melt butter and chocolate, mix in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, cover with remaining batter, swirl through warmed reserved peanut butter. Bake 32 min at 180°C/350°F (160°C fan). Cool 1 hr on counter, 3 hrs+ in fridge, cut.

FULL INSTRUCTIONS

Line pan - Grease a 20cm/8" square pan with butter then line with baking paper (parchment).
Frozen peanut butter slab - Set aside 2 tablespoons of the peanut butter for the swirls. Warm the remaining peanut butter in the microwave to loosen (~30 sec on high), then pour into the pan. Spread evenly, sprinkle with half the sea salt flakes. Freeze for 2 - 3 hours until it's so firm you can pick it up. Lift out of pan using the paper, then put it back in the freezer on the paper while you make the batter (it softens quickly).
Line pan again with baking paper, with overhang so you can lift the brownie out.
Preheat oven to 180°C/350°F (160°C fan forced).
Melt - Place butter and chocolate in a heatproof bowl. Microwave in 30 second bursts, stirring in between (takes me 1m 30 sec) until melted and smooth. Stir to combine.
Batter - Add sugar, mix, then add eggs and vanilla and mix well until smooth and molten. Add flour, cocoa and salt. Stir until smooth.
Stuff - Pour half the batter into the pan. Top with frozen peanut butter slab, spread with remaining batter.
Swirl - Randomly dollop/drizzle the 2 tbsp peanut butter across the surface. Use a butter knife or teaspoon to make random swirls, make grooves if needed to reveal brownie batter - Note 3 for tips!
Bake for 32 minutes. The middle will still jiggle (it sets when cool) but the edges should be firmish.
Set - Cool in the pan on the counter for an hour, then refrigerate for at least 3 hours to let it properly set, else the peanut butter will ooze out when cutting. Cut into 16 squares. Let it come to room temperature for 15 minutes+ then devour! Store in an airtight container in a cool, dry place.

Notes

1. Peanut butter - Use regular commercial spread (like Bega, Skippy's) rather than natural peanut butter which is runnier, and no sugar or salt added. See FAQ for making this with natural peanut butter (use half, swirl it through in layers).

2. Chocolate - Use cooking dark chocolate melts or chips from the baking aisle, not eating chocolate. US: semi-sweet chips is the equivalent. Milk chocolate is too sweet so not recommended.

Stick with regular dark chocolate (which is 45% or under), this recipe isn't designed for higher cocoa % (like 70% cocoa chocolate), it affects fudginess and surface shine.

3. Swirls - Be brave and bold, no need to be meticulous, it always comes out looking pretty! The frozen peanut butter slab will instantly chill and thicken the batter, so if dragging a knife across the surface doesn't make visible swirls/streaks of brownie & peanut butter, turn the knife 90° to drag the face through (rather than sharp cutting edge) or use a teaspoon to make brown brownie ditches (batter melts in oven so surface will level).

4. Baking measures - Cup sizes differ slightly between the US (1 cup = 236ml) and the rest of the world (250 ml). While the difference is not enough to make a difference in most recipes, for some baking recipes it can mean the difference between success and failure. This recipe works fine whether using US or rest of world cups, or the weights. So the difference in cup sizes does not matter for this recipe!

Exception - Japan, please use weights provided.

5. Storage - airtight container for 4 days, refrigerate only if it's very hot. Or freeze for up to 3 months. Always, always eat at room temp, for fudgy goodness and creamy peanut butter!

Nutrition per brownie, assuming 16 pieces.

Nutrition