Peanut Butter Stuffed Brownies.

Fudgy homemade chocolate brownies stuffed with a peanut butter filling and topped with peanut butter and chocolate chips. If you like peanut butter cups, you’ll love these!

Fudgy homemade brownies stuffed with a creamy peanut butter filling. If you like peanut butter cups, you'll love these!!

Attention all peanut butter lovers!

Last week, I shared my favorite chewy fudgy homemade brownie recipe. My hungry fiancé and friends asked for them again (they’re that good), so today I bring you chewy fudgy homemade brownies, peanut butter style.

These brownies will blow your chocolate and peanut butter loving mind.

Fudgy homemade brownies stuffed with a creamy peanut butter filling. If you like peanut butter cups, you'll love these!!

The idea is quite simple. Make my ultra fudgy homemade brownies. Stuff them with a peanut butter cup filling of sorts and top with… you guessed it… more peanut butter and chocolate. Sip a healthy smoothie as you go and then put on your fat pants. Prepare to overindulge; it’s amazing.

I explain quite a bit of science behind making the perfect brownie here. Learn all about the chocolate to sugar to flour to egg ratio, and why each ingredient is so important. You can’t really bake my homemade brownies without a little background knowledge. After all, baking is like chemistry. Delicious chemistry.

I always bake my brownies with Eggland’s Best Eggs. Not all eggs are created the same! I find that Eggland’s Best eggs reign superior in my baking. The moistest cakes, the richest cookies, and the tastiest brownies. By the way, they have 25% less saturated fat than ordinary eggs. You’ll need three of them for today’s recipe.

Fudgy homemade brownies stuffed with a creamy peanut butter filling. If you like peanut butter cups, you'll love these!!

Let’s discuss the peanut butter filling. It’s basically the same peanut butter filling that I use to make my Chocolate Covered Pretzel Peanut Butter Bites. It’s a very, very thick filling – like a crumbly cookie dough. You’re going to grab chunks of it, flatten them out, and layer on top of brownie batter. It doesn’t have to be pretty. Mine certainly isn’t!

Then, top the peanut butter layer with the rest of the brownie batter. And press a few chocolate and peanut butter chips on top.

Here’s a little visual:

Fudgy homemade brownies stuffed with a creamy peanut butter filling. If you like peanut butter cups, you'll love these!!

The brownies take about 35-38 minutes, or longer depending on your oven. Sometimes mine take 35 minutes, other times 40. My oven is full of surprises. Just keep your eye on them after 30 minutes; a toothpick inserted in the center should come out with only a few moist crumbs. That’s when you know they are done.

Waiting for the brownies to fully cool will feel like a lifetime.

Fudgy homemade brownies stuffed with a creamy peanut butter filling. If you like peanut butter cups, you'll love these!!

The brownie layer is fudgy and chewy, while the peanut butter layer is soft and dense. Kevin and I both thought the peanut butter filling was reminiscent of a Reese’s peanut butter cup filling. Yes, these brownies are basically a giant pan of Reese’s cups.

Need I say more?

I made these brownies for my bud Erin. I’ve been dog-sitting her new puppy while she’s at work – he’s a goldendoodle and only weighs 6 pounds. His name is Chips, so naturally I call him Pickle Chips. I left today’s brownies for her and she said her coworkers gobbled them up in minutes! I’m absolutely not surprised. Breakfast of champions, ya’ll.

Fudgy homemade brownies stuffed with a creamy peanut butter filling. If you like peanut butter cups, you'll love these!!

These insane brownies should really come with a warning label!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Peanut Butter Stuffed Brownies

Yield: 16-20 brownies

Prep Time: 30 minutes

Total Time: 1 hour, 15 minutes plus cooling

Print Recipe

Chewy, fudgy homemade chocolate brownies stuffed with a peanut butter filling and topped with peanut butter and chocolate chips. If you like peanut butter cups, you'll love these!

Ingredients:

  • 1/2 cup (115g) salted butter1
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate2
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 3 large Eggland's Best eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
  • 2 Tablespoons (11g) unsweetened cocoa powder
  • 1/4 teaspoon salt

Peanut Butter Filling

  • 3/4 cup (185g) creamy peanut butter
  • 1 cup (120g) confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons (30ml) milk
  • 2 Tablespoons each chocolate chips and peanut butter chips

Directions:

  1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. While the chocolate mixture is cooling, make the peanut butter filling. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners' sugar, vanilla, and milk together on medium-high speed until combined. The mixture will be very thick - like a crumbly cookie dough. Set aside.
  3. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.
  4. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt.
  5. Pour/spread half of the brownie batter into the prepared baking pan. Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the brownie layer, as shown in the photo above. Pour/spread the remaining brownie batter on top. Top with the chocolate chips and peanut butter chips. Using the back of a spatula, gently press the chips into the brownie batter.
  6. Bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. (The brownies may slightly crack in the center - that's because air in between the peanut butter layers is trying to escape. That's normal!) A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  7. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
  8. Make ahead tip: Brownies stay fresh in an airtight container at room temperature for 1 week. You can freeze the brownies for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.

Additional Notes:

  1. I love to use salted butter here. If you choose to use unsalted, don't increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.
  2. I typically use Baker's, Ghirardelli, or Trader Joes chocolate.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you’re a fool for pb & chocolate, try these two recipes next…

Banana Cupcakes with Chocolate Peanut Butter Frosting

Banana Cupcakes with Chocolate Peanut Butter Swirl Frosting. Super-moist and all your favorite flavors in one!

Peanut Butter Cup Blossoms

Peanut Butter Cup Blossoms by sallysbakingaddiction.com

*Recipe Contest! Eggland’s Best is hosting a huge recipe contest. Click here to enter your favorite, original egg recipe in the Eggland’s Best “Your Best Recipe” Contest. You can enter up to 2 recipes in each of the 4 categories. One winner in each category will be awarded $1,000. One Grand Prize winner will be selected from those 4 winners to receive $10,000. This post is sponsored by Eggland’s Best. All opinions are my own.

Fudgy homemade brownies stuffed with a creamy peanut butter filling. If you like peanut butter cups, you'll love these!!

 

 

 

   

155 Responses to “Peanut Butter Stuffed Brownies.”

  1. #
    81
    Joelposted January 12, 2015 at 6:23 pm

    Hey Sally!
    Amazing recipe! Thanks a bunch!

    Quick question for you, the first time I tried melting the butter and choc together it appeared to curdle once the butter fully melted.

    I did it again on a low heat and looked fine but noticed when I started to combine the sugar & everything else to the choc mix it slightly resembled a curdled look.

    They ended up tasting great anyway but is that normal?

    Thanks again you rock! \m/

    Reply

    • Sallyreplied on January 13th, 2015 at 8:01 am

      It is not normal! Strange. I feel the heat was too high both times. Is your butter expired? As you melt the chocolate and butter together, try stirring constantly. That should help.

      Reply

  2. #
    82
    Claireposted January 29, 2015 at 1:13 pm

    Hi Sally! If I put red food coloring in this brownie mix will it show? Thanks!

    Reply

  3. #
    83
    Shubhamposted February 15, 2015 at 7:28 am

    Hey,
    What should I do if I do not have an oven and have to bake it in a microwave?
    Thanks

    Reply

  4. #
    84
    A.i. Fireflyposted February 16, 2015 at 8:15 am

    These brownies were delicious! I used 6 oz os semi sweet dark organic baking chocolate and 2 oz of unsweetened dark 100% cacao organic baking chocolate and the chocolate flavor was huge! Used Skippy’s Naturals for my peanut butter layer, and I noticed and solved a problem with the directions by looking through the comment section: the additional measure of 2 tbsp of flour belongs in the peanut layer batter, though it’s not referenced again in the step by step directions, and it’s the key to getting the “dry cookie dough” texture so that the peanut butter layer stays separated. Thanks for a delicious recipe! Was a big hit with my boyfriend for Valentine’s Day. Next batch, we’re adding nuts!

    Reply

    • Sallyreplied on March 9th, 2015 at 7:05 pm

      The 2 cups + 2 Tbsp of flour are all used in the brownie batter. But I’m glad the other way works for you. Thanks for reporting back!

      Reply

  5. #
    85
    Patricia Jacobposted February 17, 2015 at 11:20 am

    This is by far the best brownie I ever made…thank you Sally for sharing the recipe..I followed to the T and it was sumptuous..a big fan now!!

    Reply

  6. #
    86
    Brenposted February 18, 2015 at 3:20 pm

    These were great. I didn’t have any semisweet chocolate so I used an off brand hazelnut cocoa spread(like Nutella) & about 1/4 cup less granulated sugar & they turned out great!!!

    Reply

  7. #
    87
    Alposted March 9, 2015 at 5:43 pm

    Now I’m confused…. The base recipe calls for a 9×9 pan. However when someone asked if they could double ingredient amounts specified and use a 9×13 pan you said yes. Note that the 9×13 pan is 44% larger in area than the 9×9 pan. So by doubling the ingredients then the height or depth of the brownies will increase substantially. Did you comprehend that? I would prefer the larger pan size but only if the brownie quality is not impacted. .

    Reply

    • Sallyreplied on March 9th, 2015 at 7:09 pm

      Yep, double the recipe for a 9×13 pan works wonderfully. While yielding a larger amount, the brownies will also indeed be taller. When baking a larger batch, I find the texture and taste is not compromised.

      Reply

  8. #
    88
    amaliaposted March 14, 2015 at 9:52 am

    in the end, the cake came really moist and wonderful. My man is in heaven .. : ), for sure i will try some of your others recipes .

    Reply

  9. #
    89
    lynetteposted March 21, 2015 at 8:07 pm

    Made these in a 9X13 for a church function. Got rave reviews!

    Reply

  10. #
    90
    Jillposted March 25, 2015 at 6:05 pm

    Ok I used regular pb and mine was runny. Hope they come out.

    Reply

  11. #
    91
    Keiaposted April 21, 2015 at 10:29 am

    My peanut butter mix was crumble lol. But I made it work by just putting on there and it turn out just fine. I can never stick to the recipe, I am always adding something in there. I added Nestles peanut butter filled chocolate chip called Delight Full and Resse’s chip in both the brownie batter and peanut butter mix. My dad is a peanut butter lover so this recipe was great. Everyone love it, absolute delicious! (We all ate it when it came out with more peanut butter ice cream haha) Thank you for sharing this recipe. Maybe your next book should be a “Peanut Butter Lover” book for all the peanut butter lovers out there.

    Reply

  12. #
    92
    Rebeccaposted July 2, 2015 at 5:58 pm

    Wow these are incredible!! Might just be my new favorite recipe! I made them with gluten free flour (because I have to) and my not gluten free guests loved them just as much as I did. They’re so gooey and delicious! Thanks for a fantastic recipe!

    Reply

  13. #
    93
    Nancyposted August 11, 2015 at 9:42 pm

    08/11/2015
    Hello From Annapolis Maryland Sally,
    Thank you for this wonderful recipe. My granddaughters and their friends love it. I love it. I did learn a few things from making these delectable treats countless times, Sift the confectioners sugar. It only happened once but my peanut butter batter had chunks of sugar in it. Want to take it over the top. Take 3 large Hershey bars or six regular size and place them on top of the brownies when you remove them from the oven. Let the chocolate bars melt for a few minutes then swirl with a reverse spatula, back of spoon, whatever. My family ask for these all the time. Thanks again Sally, you are definitely a creative inspiration.
    God Bless You and Yours
    Nancy

    Reply

    • Sallyreplied on August 12th, 2015 at 6:45 am

      Definitely adding the hershey’s bars to my next batch– thanks Nancy!

      Reply

  14. #
    94
    Gemmaposted August 18, 2015 at 8:38 pm

    Oh my gosh I love this!but when I took them out and cut them I couldn’t see the peanut spread only taste it? I don’t know what happened!
    Gemma

    Reply

  15. #
    95
    Tinaposted September 18, 2015 at 8:48 am

    Hi Sally, 

    made those a couple of times for birthdays and they were always the absolute hit of the party. Thank you! 

    I have a question now though – I plan to make them in advance for tomorrow. I’d bake them now, but tomorrow i’d still like to serve them warm. Do you think I could just pop them back in the oven for 3,4 minutes tomorrow? 

    Thanks so much. 

    Reply

    • Sallyreplied on September 18th, 2015 at 12:38 pm

      Yes, absolutely! There is nothing quite like a warm fudgy brownie. With peanut butter!

      Reply

  16. #
    96
    Sue Nposted October 19, 2015 at 8:26 am

    I just made these this weekend (after scouring the internet for something super rich) and these did not disappoint!  They are fudgy and peanut-buttery and I will be using the peanut butter filling again, maybe trying it with a boxed brownie mix or a cookie dough to stuff inside. My husband barely let me get that PB filling into the pan– he kept grabbing hunks of it to eat raw!  I did use chopped up Reese’s pb cups instead of the chips and it was perfect!  Thank you!! =)

    Reply

  17. #
    97
    Melaneeposted November 1, 2015 at 8:39 pm

    Still making these – still turning out awesome. I flatten the PB layer like play doh and lay it on. Great recipe!!

    Reply

  18. #
    98
    Rebeccaposted November 20, 2015 at 1:18 am

    Has anyone figured out what the baking time is for these in an 8×8 pan? I’m absolutely OBSESSED with this recipe, I keep looking for excuses to bake these, but I can never find 9×9 pans and the 8×8 seems to take way longer to bake. I’ve just been sort of leaving them in and checking every few minutes and I haven’t ruined them yet. But I’d love an actual baking time!

    Thanks!

    Reply

  19. #
    99
    Katelynposted January 11, 2016 at 9:24 am

    These are so delicious!!! Love them!! Last time I made a half batch in a loaf pan and they turned out perfectly!

    Reply

  20. #
    100
    Amandaposted February 6, 2016 at 1:42 pm

    About how long would you say these brownies stay fresh for? I want to send them to my deployed husband and Mail usually takes about 2 weeks but can be up to 4 weeks sometimes. They look super yummy and I think he would love them.

    Reply

    • Sallyreplied on February 7th, 2016 at 7:26 am

      Amanda, brownies stay fresh in an airtight container at room temperature for 1 week.

      Reply

  21. #
    101
    Erinposted April 4, 2016 at 8:57 am

    I’m going to be trying the recipe in the next few days.  From all the comments, I’m super stoked about it.  I have a dual oven, though, so should I just put it on the lower rack in the bottom oven?  I’ve found that most baking takes longer in this oven, but I don’t want to burn the edges.

    Thanks!

    My oven:  http://www.lg.com/us/cooking-appliances/lg-LDE3037ST-electric-range

    Reply

    • Sallyreplied on April 4th, 2016 at 9:47 am

      The lower rack in the bottom oven, yes.

      Reply

  22. #
    102
    Madhuri Krishnanposted May 3, 2016 at 10:44 am

    Hi
    How long do I need to preheat the oven for before I stick the batter inside?
    Thanks!
    Madhuri

    Reply

  23. #
    103
    Divorced Katposted May 10, 2016 at 11:31 am

    These were awesome! Other than the annoyance of getting multiple spoons, bowls, etc dirty, these were not hard to make either. My dad immediately requested that I make them again.
    I actually made these non-dairy due to a bad milk allergy (but no one could tell there was no milk!). I used Fleishman’s margarine (which, oddly, doesn’t have milk) and vanilla soy milk in the peanut butter filling. I skipped the chocolate and PB chips on top due to the dairy restriction. I forgot the cocoa, but it didn’t seem to matter!

    Reply

  24. #
    104
    Helenposted May 30, 2016 at 4:19 pm

    Hello! I made these last night for a baking competition at an event I was at today and they ended up winning. Thanks for a delicious recipe. I used crunchy peanut butter and the texture was great as it gave a little bite amongst the fudgy goodness.

    I’ll be making these again and I’m also going to have a go at trying a Nutella version.

    Reply

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