Peanut Butter Stuffed Brownies
Embark on a sumptuous journey with each square of these Peanut Butter Stuffed Brownies, where every layer sings a decadent duet of textures and tastes. Imagine sinking your teeth into the thick, fudgy canvas of deeply chocolatey brownie, only to stumble upon a hidden treasure trove of creamy, melt-in-your-mouth peanut butter—a delightful surprise that beckons you back for just one more bite. These brownies are not just a treat; they're an escape into a world where the classic richness of chocolate and the comforting creaminess of peanut butter are intertwined in perfect harmony.
9 Servings
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
Let's remove the gluten without sacrificing any of the deliciousness! To maintain the combination of chocolate and peanut butter, in our brownies but say goodbye to gluten simply replace the all-purpose flour with your gluten-free flour blend. Choose a blend that can be substituted 1:1 to ensure your brownies remain just as moist and delightful as the recipe. And here's a little secret; you don't need to make any changes, to the peanut butter layer—it's naturally gluten-free and ready to add its goodness to your gluten-free conscious treat.