Peanut Butter Stuffed Brownies
These peanut butter stuffed brownies combine rich, fudgy chocolate with a creamy peanut butter center for an indulgent yet balanced treat. High in plant-based protein and fiber, they’re easy to make, perfect for meal prep, and delightfully satisfying for any chocolate lover.
Equipment
- 20 cm / 8" square baking pan
- Baking paper/parchment
- heatproof mixing bowl
- Microwave or double boiler for melting chocolate
- Spatula and spoon
- Butter knife or teaspoon for swirling
Ingredients
Peanut Butter Layer:
- 1 cup 250 g smooth peanut butter (sandwich spread type, e.g., Skippy’s)
- 1 tsp sea salt flakes divided
Brownie Batter:
- 200 g 14 tbsp unsalted butter
- 1 ¼ cups 200 g / 7 oz dark chocolate chips
- 1 cup loosely packed brown sugar
- 3 large eggs lightly beaten
- 1 tsp vanilla extract
- ½ cup 60 g plain flour
- ¼ cup 25 g unsweetened cocoa powder
- ⅛ tsp kosher salt / cooking salt
Instructions
- Prepare the Baking Pan: Start by greasing an 8-inch (20 cm) square baking pan thoroughly with a little butter or non-stick spray. Then, line the pan with baking parchment, ensuring there’s a slight overhang on the edges. This overhang will make it much easier to lift the brownies out of the pan later for cutting and serving. Set aside while you prepare the peanut butter layer.
- Create the Peanut Butter Slab: Reserve 2 tablespoons of peanut butter for swirling later in the recipe. Warm the remaining peanut butter slightly in the microwave for 20–30 seconds, just until it’s soft enough to pour but not hot. Spread the softened peanut butter evenly into the prepared pan, smoothing it with a spatula to create a flat slab. Sprinkle half of the sea salt flakes evenly over the surface. Freeze the peanut butter slab for 2–3 hours, or until it is firm and can be lifted easily.Once frozen, you can lift it out using the parchment paper and leave it on the paper in the freezer while preparing the brownie batter.
- Line the Pan Again for the Brownie Batter: After freezing the peanut butter, re-line the pan with fresh parchment paper if necessary, again leaving an overhang on the sides. This ensures a clean release of the brownies and makes cutting easier once they’ve set.
- Preheat Your Oven: Preheat the oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven. Proper preheating ensures the brownies bake evenly and develop that rich, fudgy texture.
- Melt Butter and Chocolate: Place the unsalted butter and dark chocolate chips in a heatproof bowl. Melt together using either a microwave or a double boiler. If using a microwave, heat in 30-second bursts, stirring well between each session until completely smooth and glossy. This forms the base of the rich brownie batter.
- Mix in the Sugar: Add the brown sugar to the melted chocolate and butter mixture. Stir thoroughly to combine. The mixture should become slightly glossy and smooth, and the sugar should start to dissolve, creating a rich, fudgy foundation for the brownies.
- Incorporate Eggs and Vanilla: Lightly beat the eggs in a separate bowl, then add them to the chocolate mixture gradually, stirring continuously. Follow with the vanilla extract. Mix thoroughly until the batter becomes uniform, thick, and velvety. This step ensures a smooth, fudgy texture in the final brownies.
- Fold in Dry Ingredients: Sift together the plain flour, unsweetened cocoa powder, and salt. Gradually fold this mixture into the wet chocolate batter using a spatula.Be gentle but thorough, making sure there are no streaks of flour left. The resulting batter should be thick, rich, and glossy, ready to encase the peanut butter slab.
- Assemble the Brownie Layers: Pour half of the prepared brownie batter into the lined pan, spreading it evenly to cover the base. Carefully place the frozen peanut butter slab on top of this first layer, ensuring it is centered. Gently cover the peanut butter slab with the remaining brownie batter, spreading it carefully to seal the peanut butter inside.
- Swirl the Reserved Peanut Butter: Dollop the 2 tablespoons of reserved peanut butter over the top of the brownie batter. Using a butter knife or teaspoon, create random swirls across the surface. Don’t worry about precision—messy swirls bake beautifully, creating pockets of peanut butter throughout each brownie.
- Bake the Brownies: Place the pan in the preheated oven and bake for 32 minutes.The edges should look set and slightly firm, while the center may still jiggle slightly when you gently shake the pan. This is normal; the brownies will continue to set as they cool.
- Cool on Countertop: Once baked, remove the brownies from the oven and allow them to cool in the pan on the counter for at least 1 hour. This step allows the brownies to firm up slightly and prevents the peanut butter from oozing out during cutting.
- Refrigerate to Set: After cooling on the countertop, transfer the pan to the refrigerator for at least 3 hours. This final chilling step is essential to set the peanut butter inside the brownies completely, ensuring clean slices and a neat peanut butter layer.
- Slice and Serve: Using the parchment overhang, carefully lift the brownies out of the pan. Place them on a cutting board and slice into 16 even squares using a sharp knife. Allow the brownies to come to room temperature for 15 minutes before serving to maximize fudginess and peanut butter creaminess. Store any leftovers in an airtight container in a cool, dry place or refrigerate if needed.
- Enjoy: Indulge in these rich, fudgy brownies with a creamy peanut butter center.Each bite delivers the perfect combination of chocolate and nutty flavor, making them a standout treat for dessert, snacks, or even a special occasion.
Notes
- Peanut Butter Choice: Use smooth commercial sandwich-style peanut butter (like Skippy or Bega) rather than natural varieties. Natural peanut butter is runnier and may seep out during baking.
- Chocolate Selection: Stick with standard dark chocolate or semi-sweet baking chips (up to 45% cocoa). Milk chocolate or high-cocoa chocolate may alter the fudgy texture.
- Swirling Technique: Don’t overthink the swirls—messy, random patterns bake beautifully and create visible pockets of peanut butter in each slice.
- Baking Pan Size: A 20 cm / 8-inch square pan works perfectly. Using a larger pan will make the brownies thinner and may affect texture.
- Cooling and Setting: Chill the brownies for at least 3 hours after baking. This step ensures a clean peanut butter layer and prevents oozing when cutting.
- Serving Temperature: Always enjoy at room temperature to maximize fudginess and creaminess. Refrigeration can make the chocolate firm and reduce the melty texture.
- Optional Salt Finish: Sprinkle a few sea salt flakes on top just before baking to enhance the chocolate and peanut butter flavors.
