Peanut Butter Stuffed Brownies
User Reviews
4.8
Peanut Butter Stuffed Brownies
Description
This recipe features a peanut butter filling made by softening conventional creamy peanut butter until pourable, spreading it into an 8-inch square pan, and freezing it until solid. While frozen, a classic chocolate brownie batter is prepared from melted butter and semisweet baking chocolate, sugar, eggs, vanilla, flour, cocoa powder, and salt. Once the peanut butter layer is firm, the brownie batter is spread atop it and baked at 350°F.
The resulting brownies have a fudgy, dense chocolate layer surrounding a solid, creamy peanut butter core, providing a contrast in texture and flavor. The peanut butter layer firmness prevents mixing into the batter, preserving clear layers.
The recipe notes suggest that the amount of peanut butter filling can be reduced if desired and that doubling the recipe requires a larger pan but the same baking time.
Ingredients
Peanut butter filling:
- 1 1/4 cups peanut butter NOT 'natural', creamy conventional
Brownies:
- 10 tablespoons unsalted butter 142 grams
- 4 ounces baking chocolate chopped, semisweet
- 1 cup granulated sugar 200 grams
- 2 egg large eggs plus 1 yolk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour 64 grams
- 1/4 cup unsweetened cocoa powder sifted, 25 grams
- 1/4 teaspoon salt fine
Instructions
Make the peanut butter filling:
- Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
- Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
Make the brownies:
- Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.
- In a large microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
- Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
- Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
- Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!
Notes
- Adjust peanut butter filling quantity from 3/4 to 1 1/4 cups based on preference for the peanut butter layer.
- To double the recipe, use a 9x13 pan and bake for the same duration.
User Reviews
Overall Rating
4.8
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