Peanut Butter Stuffed Brownies.
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. ♥
Peanut Butter Stuffed Brownies
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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- I typically use Baker's, Ghirardelli, or Trader Joes chocolate.
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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.