Peanut Butter Stuffed Brownies – Experience the combination of chocolate and creamy peanut butter with these delectable Peanut Butter Stuffed Brownies. This delightful recipe guarantees a play of textures featuring a brownie base and a velvety, frozen peanut butter surprise, at its core. Whether you’re a fan of peanut butter or a chocolate connoisseur these brownies offer a gourmet twist on a classic dessert.
The first time I whipped up a batch of these Peanut Butter Stuffed Brownies was to commemorate my little ones’ soccer game. Little did I know that it would soon become a family treasure. The sheer joy on their faces as they sunk their teeth into the layers of deliciousness was truly priceless. Even my husband, who isn’t particularly fond of desserts couldn’t resist going for seconds—and even thirds! That’s when I realized that this recipe was something special.
What makes these Peanut Butter Stuffed Brownies truly special?
What sets these brownies apart is the surprise at their center—a peanut butter filling that adds an indulgent richness to every bite. They strike the balance, between indulgence and comfort with a homemade touch that simply can’t be replicated. It’s the kind of dessert that leaves everyone speechless as they take a moment to relish in its creamy chocolatey perfection.
What You Need To Make This Peanut Butter Stuffed Brownie Recipe?
Creamy Conventional Peanut Butter: The star of our show, it’s the creamy, dreamy layer that nestles itself between the brownie sheets. Shy at room temperature, but give it a little chill, and it transforms into the perfect frozen heart of our dessert.
Unsalted Butter: The unsung hero that whispers of richness and depth, it melds with chocolate to lay down the velvety foundation of our brownie base.
Semisweet Baking Chocolate: A dash of sweet, and a touch of bitter, this is the chocolate that sways gracefully between the two, bringing a balanced depth to our indulgent brownie layers.
Granulated Sugar: Like the sparkle of sunlight through leaves, it brings just enough lightness to enhance the deep flavors without overwhelming the stage.
Eggs and Egg Yolk: The binders, the emulsifiers, the ones that hold our story together, lending moisture and a tender crumb to the narrative of our brownie.
Vanilla Extract: The understated background note that uplifts our chocolate and peanut butter duet with its sweet, aromatic presence.
All-Purpose Flour: Our structure, our framework, it’s the fine sieve through which our brownie attains its form, allowing it to rise just so – and then set like a dream.
Unsweetened Cocoa Powder: This is the shadow to our light, the earthiness to our sweet, sifting in to add depth and a whisper of bitterness to the richness.
Fine Salt: Just a pinch, like fairy dust, it sharpens and brightens, making all other flavors pop and zing on the palate.
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Steps To Make Peanut Butter Stuffed Brownies:
Step 1: Let’s create magic with the peanut butter filling first. Gently warm the peanut butter until it’s smooth enough to spread into a parchment-lined pan. Freeze it into a peanut butter ‘slab’ – this is the secret to your brownie’s creamy heart.
Step 2: Now, for the brownie ballet. Melt butter and chocolate together until they’re one, then whisk in the sugar and let it cool. Introduce the eggs and vanilla, whisking until they’re fully part of our chocolate family. Fold in the flour and cocoa with a sprinkle of salt – no overmixing, just enough to bring everyone together.
Step 3: Pour half the brownie batter into the pan, lay down the peanut butter slab like a precious treasure, then cover it with the remaining batter. Bake until just set, but still a touch gooey for that perfect fudgy heart.
Step 4: Patience is a virtue – let it cool before diving in. Then, slice into this little piece of heaven and watch as the peanut butter layer peeks out, promising a moment of pure bliss with each bite.
Tip:
To take your Peanut Butter Stuffed Brownies to the next level and make them look like they were made by a pastry chef pay special attention to the step where you freeze the peanut butter layer. After spreading the peanut butter in the pan let it sit in the freezer for an hour until it becomes not just firm but as solid, as a chocolate bar. This will transform it into a sheet that can be easily handled without breaking ensuring an intact layer of peanut butter in every slice. Additionally, make sure to keep the peanut butter layer in the freezer until right before you need to place it on top of the brownie batter. Doing so will help maintain a distinction, between the fudgy brownie base and the creamy peanut butter filling as they bake together resulting in an irresistible visual appeal that matches its delightful taste.
Frequently Asked Questions:
Can I use natural peanut butter in this recipe?
It’s best to stick with conventional peanut butter to achieve the right texture as natural varieties can separate and become oily.
How do I know when the brownies are perfectly cooked?
Look for edges that have started to pull away from the pan and a center that’s set but still slightly soft for that gooey middle.
Can these brownies be frozen for later?
Absolutely! Wrap them up and freeze for a treat that’s ready whenever a chocolate-peanut butter craving hits. Just thaw at room temperature before enjoying.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Peanut Butter Stuffed Brownies
Ingredients
Peanut Butter Filling:
- 1 1/4 c 336 g creamy conventional peanut butter
Brownies:
- 10 tbsp. 142 g unsalted butter
- 4 oz. 113 g semisweet baking chocolate, chopped
- 1 c 200 g granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 1/2 c 64 g all-purpose flour
- 1/4 c 25 g unsweetened cocoa powder, sifted
- 1/4 tsp fine salt
Instructions
To make the Peanut Butter Filling:
- Heat 1 1/4 cups of peanut butter, in the microwave for around 20 to 30 seconds until it becomes smooth and fluid.
- Take an 8-inch pan. Line it with parchment paper. Pour the peanut butter into the pan. Spread it evenly.
- Place the pan in the freezer for an hour. Until the peanut butter layer becomes firm.
For the Brownies:
- Preheat your oven to 350°F (175°C). Prepare the square pan by lining it with parchment paper.
- In a microwave bowl melt 10 tablespoons of butter along with 4 ounces of chopped chocolate by microwaving them stirring every 30 seconds until they form a smooth mixture.
- Add 1 cup of sugar to the chocolate mixture and mix well then allow it to cool slightly.
- Vigorously whisk in 2 eggs along with an additional egg yolk. Add 1 teaspoon of vanilla extract to enhance flavor.
- Gently fold in half a cup of flour, a quarter cup of sifted cocoa powder and a quarter teaspoon of salt until everything is just combined.
- Pour half of this brownie batter into the pan then place your peanut butter layer on top before covering it with the remaining batter.
- Bake for 30 minutes. Until the center is set but still slightly gooey when tested with a toothpick.
- Allow the brownies to cool in the pan for 30 minutes before removing them from there, let them cool further before slicing into desired portions.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
