Go Back

Peanut Butter Stuffed Brownies

Simple and delicious peanut butter stuffed brownies with distinct layers and a creamy peanut butter center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 3 hours
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 671
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Layer
  • 1 cup 1 cup (250g) smooth peanut butter spread (like Bega or Skippy's - not natural) Make sure to use regular commercial peanut butter.
  • 1 tsp 1 tsp salt flakes, divided Use half for the peanut butter layer and half for topping.
For the Brownies
  • 200 g 200g (14 tbsp) unsalted butter
  • 1.25 cups 1¼ cups (200g) dark chocolate chips Use regular dark chocolate chips for best results.
  • 1 cup 1 cup loosely packed brown sugar
  • 3 large 3 large eggs, lightly beaten
  • 1 tsp 1 tsp vanilla extract
  • 0.5 cup ½ cup plain flour
  • 0.25 cup ¼ cup cocoa powder
  • 0.125 tsp ⅛ tsp cooking salt

Method
 

Preparation
  1. Grease a 20cm (8-inch) square pan with butter, then line with baking paper.
  2. Set aside 2 tablespoons of peanut butter for swirling later. Warm the remaining peanut butter in the microwave for about 30 seconds, then spread into your prepared pan and sprinkle with half the sea salt flakes. Freeze for 2-3 hours.
  3. Line the pan again with fresh baking paper and preheat your oven to 180°C/350°F (160°C fan).
Baking
  1. Place butter and chocolate chips in a heatproof bowl. Microwave in 30-second bursts, stirring between, until melted and smooth (about 1 minute 30 seconds total).
  2. Stir brown sugar into your melted chocolate mixture until combined, then add the beaten eggs and vanilla, mixing until smooth and glossy.
  3. Add flour, cocoa powder, and salt, stirring just until combined.
  4. Pour half the brownie batter into the pan and spread evenly. Place the frozen peanut butter slab on top, then cover with the remaining brownie batter.
  5. Warm the reserved 2 tablespoons of peanut butter, dollop it on top, and create swirls using a butter knife or teaspoon.
  6. Bake for 32 minutes. The center should jiggle slightly; don’t overbake.
Cooling
  1. Cool in the pan for an hour, then refrigerate for at least 3 hours before cutting.
  2. Let them come to room temperature for 15 minutes before serving for the perfect fudgy texture.

Notes

Keep in an airtight container for up to 4 days at room temperature or freeze for up to 3 months. Use a sharp knife wiped clean between cuts for neat slices.