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!
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.
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.
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:
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.
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.
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. ♥
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!
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
If you’re a fool for pb & chocolate, try these two recipes next…
*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.