Description
Delight in rich, fudgy Peanut Butter Stuffed Brownies featuring a luscious layer of creamy peanut butter nestled between two layers of decadent chocolate brownie batter. Perfectly baked to a moist, chewy texture with a subtle swirl of peanut butter, these brownies offer the ultimate chocolaty and nutty dessert experience.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang for easy removal.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Heat in 30-second intervals, stirring after each, until fully melted and smooth. Allow to cool slightly to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: Whisk together the granulated sugar, brown sugar, eggs, and vanilla extract into the melted chocolate mixture until glossy and well combined.
- Add Dry Ingredients: Gently stir in the all-purpose flour, unsweetened cocoa powder, and salt just until the batter is uniform and no streaks remain. Do not overmix.
- Prepare Peanut Butter Mixture: In a small bowl, blend the creamy peanut butter and powdered sugar until smooth and well combined.
- Layer the Brownies: Pour half of the brownie batter into the prepared pan, spreading evenly. Drop spoonfuls of the peanut butter mixture over the batter and gently spread it into a thin, even layer. Pour and spread the remaining brownie batter over the top, covering the peanut butter layer completely.
- Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes, or until the center is just set. A toothpick inserted should come out with a few moist crumbs attached.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 16 squares. This ensures clean cuts and the filling sets properly.
Notes
- For a decorative swirl effect, gently drag a butter knife through the top layer of batter before baking to create a marbled peanut butter pattern.
- Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerate brownies for a fudgier texture and to extend freshness.
- Use parchment paper with an overhang for easy removal of the entire brownie block from the pan.
