Description
Delight in rich, fudgy Peanut Butter Stuffed Brownies, featuring a luscious peanut butter filling layered between classic chocolate brownie batter, then baked to perfection. This ultimate recipe combines the deep chocolate flavor with creamy peanut butter in every bite, making it an irresistible treat for any occasion.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Peanut Butter Filling
- 1 cup creamy peanut butter
- ½ cup powdered sugar
Topping (Optional)
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
- Melt Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and allow it to cool slightly.
- Combine Sugars and Butter: In a large mixing bowl, combine granulated sugar and brown sugar. Pour in the melted butter and mix thoroughly until well combined.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar-butter mixture, stirring well after each addition. Then, mix in the vanilla extract.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture gently until just combined. Avoid overmixing to maintain a tender texture.
- Make Peanut Butter Filling: In another bowl, blend the creamy peanut butter with powdered sugar until smooth and creamy for the filling.
- Layer Brownie Batter: Pour half of the brownie batter into the prepared pan and spread it evenly to create the first layer.
- Add Peanut Butter Filling: Drop dollops of the peanut butter mixture evenly over the brownie batter layer.
- Top with Remaining Batter: Pour the remaining brownie batter gently over the peanut butter dollops and spread evenly to cover.
- Add Chocolate Chips (Optional): Sprinkle chocolate chips evenly on top for an extra chocolatey finish.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Remove the brownies from the oven and let them cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
- Serve: Once cooled, cut the brownies into squares and enjoy this rich indulgence.
Notes
- Do not overmix the batter to keep the brownies fudgy and moist.
- Use parchment paper to easily lift the brownies out of the pan for clean slicing.
- Peanut butter filling can be adjusted in sweetness by adding more or less powdered sugar to taste.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
