Peanut Butter Stuffed Brownies
Ooey gooey peanut butter stuffed inside a fudgy chocolatey brownie – what more could anybody want? This decadent peanut butter stuffed brownie features a rich and fudgy chocolate brownie that has a sweet and creamy peanut butter center. This brownie is finished with a peanut butter swirl on top!
How to make the peanut butter center
The peanut butter center is truly the star of the show for these peanut butter stuffed brownies! And guess what – it’s SUPER easy to make! I’m serious. All it involves is mixing together some peanut butter and confectioners sugar together with a hand blender until it’s nice and smooth!
How to make the fudgy brownie batter
1. Make peanut butter center: As per the directions above, make the peanut butter centre. Set aside for later.
2. Melt Chocolate: Place chopped chocolate into a heat-proof bowl and place over top of a pot of simmering water. Stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
3. Combine sugar and eggs: In a large mixing bowl, add both sugars, eggs, melted butter, and vanilla extract. Lightly whisk until the mixture is smooth and creamy looking.
4. Add chocolate: Pour in the slightly cooled melted chocolate, then whisk the mixture again until it is smooth.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder and salt.
6. Add dry ingredients to wet: Add the dry ingredients to the bowl with the wet ingredients. Grab a rubber spatula and fold the dry ingredients into the batter until well-combined!
7. Layer batter: Pour half of the brownie batter into a prepared 9×9” pan, then top with the peanut butter center batter, then pour the remaining brownie batter over top. Ensure the top layer of brownie batter is evenly spread out.
8. Top with peanut butter: Dot 1-2 tsp size dollops of peanut butter across the top of the batter, then using a wooden skewer, swirl the peanut butter into the brownie batter.
7. Bake: Place into the oven to bake for around 40 to 50 minutes!
Peanut butter swirled top
The top of these peanut butter stuffed brownies are also swirled with peanut butter – making for the peanut butter lovers dream brownie! For this step I used natural peanut butter. The natural peanut butter keeps it’s shape pretty well, making for a more aesthetically pleasing brownie. You can definitely still use regular peanut butter (like is used in the peanut butter center), it will just spread more and not retain it’s shape. As well, you could simply omit the peanut butter swirled top all together.
When are the Peanut Butter Stuffed Brownies done baking?
When making fudgy brownies, such as these Peanut Butter Stuffed Brownies, it is important to not overcook the brownies. In fact, you’ll want to take the brownies out of the oven before the centers seem finished. Yes, that’s right, when done, the centers will actually seem a little undercooked and have an ever-so-slight jiggle to them, similar to when making pumpkin pie! Don’t fret though, because the brownies will continue to cook as they cool in the pan, solidifying the middle into it’s perfect fudgy-glory!
Get the Recipe: Peanut Butter Stuffed Brownies
Ingredients
- 1 ¾ cup (420g) Smooth Peanut Butter,, such as Kraft or Jif
- 1 ⅓ cup (160g) Confectioners Sugar
- 8 oz (225g) Semi Sweet Chocolate,, finely chopped
- 1½ cups (300g) White Sugar
- 3/4 cup (165g) Dark Brown Sugar
- 3 Large Eggs
- 3/4 cup (170g) Unsalted Butter,, melted
- 1 tsp Vanilla Extract
- 3/4 cup (90g) All-Purpose Flour
- 2/3 cup (66g) Dutch Processed Cocoa Powder
- 1/2 tsp Salt
- Optional: 6 tbsp (90g) Natural Peanut Butter, (Regular peanut butter can be substituted, however natural peanut butter retains its shape better for nicer looking swirl)
Equipment
- Hand Mixer
Instructions
- Preheat the oven to 350°F. Prepare a 9 × 9-inch baking pan with cooking spray and 2 sheets of parchment.
- In a medium mixing bowl, add the creamy peanut butter and confectioners sugar. Beat with a hand-mixer until well-combined and smooth. Set aside.
- Add the chopped chocolate to a heatproof bowl and place over of a pot of simmering water, ensuring the bowl fits tightly over the pot of water and that the bottom of the bowl does not touch the water. Heat, while stirring with a rubber spatula, until all the chocolate has melted. Set aside to cool slightly while you make the rest of the batter.
- In a large mixing bowl, add the white sugar, brown sugar and eggs. Whisk together by hand for about 1 minute. The mixture should look creamy and well combined. Next, pour in the butter, vanilla and melted chocolate. Whisk together until well combined.
- In a separate bowl, whisk together the flour, sifted cocoa powder and salt. Sift these dry ingredients into the wet ingredients, then fold the sifted dry ingredients into the batter with a rubber spatula, until the batter is smooth, well combined and thick.
- Pour the half of the batter into the prepared pan. Evenly spread the peanut butter/confectioners sugar mixture over top. Finally, top with the remaining brownie batter and ensure that you evenly spread the batter over top of the peanut butter layer.
- Dollop the natural peanut butter (if using) across the top of the brownies, then swirl it around using a wooden skewer. Place into the oven to bake for 40 to 50 minutes. When done, the brownies will seem slightly jiggly in the centre, but they will continue to set as they cool.
- Allow the brownies to cool completely in the pan. When ready to serve, use a hot or wet knife to slice the brownies for easier and smoother cutting.
