Attention all peanut butter lovers!
Last week, I shared my favorite chewy fudgy frosted brownies recipe. My hungry fiancรฉ and friends asked for them again (they’re that good), so today I bring you chewy fudgy homemade brownies, peanut butter style. They are like eating peanut butter eggs in brownie form.
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. Prepare to overindulge; it’s amazing.
I explain quite a bit of science behind making perfect homemade brownies. 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.
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 fillingโlike 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. Readers say the same about these peanut butter cookies and peanut butter filled brownie cookies, too! Yes, these brownies are basically a giant pan of Reese’s cups.
Need I say more?
These insane brownies should really come with a warning label!
Print
Peanut Butter Stuffed Brownies
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 16-20 brownies
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
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 (8 Tbsp; 113g) salted butter*
- 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup + 2 Tablespoons (79g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) unsweetened cocoa powder
- 1/4 teaspoon salt
Peanut Butter Filling
- 3/4 cup (185g) creamy peanut butter
- 1 cup (120g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) milk
- 2 Tablespoons each chocolate chips and peanut butter chips
Instructions
- 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 thickโlike a crumbly cookie dough. Set aside.
- Adjust the oven rack to the lower third position and preheat oven to 350ยฐF (177ยฐC). Line the bottom and sides of a 9-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 centerโthat’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.
Notes
- Make Ahead & Freezing Instructions: Brownies stay fresh in an airtight container at room temperature for 1 week. You can freeze the brownies forย up to 3 months. Thaw overnight in the refrigeratorย before serving.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) |ย 9-inch Square Baking Pan | Whisk | Silicone Spatula | Cooling Rack
- Butter: 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.
- Chocolate: I typically use Baker’s, Ghirardelli, or Trader Joes chocolate.
Reader Comments and Reviews
I didnโt have semi sweet chocolate so I substituted unsweetened bakers and added 5 tablespoons of sugar. Very dense and chocolatey. Next time Iโll add a couple of ounces of butter and cook just a minute or two less. But still very delicious!
Hi,
Do you have a Zucchini brownie recipe? This brownie recipe looks delicious too. Your recipes are wonderful.
Thank you.
Hi Denise, not a zucchini brownie, but we have several delicious options using zucchini!
Thank you for your prompt response. I’ll check them out.
Sally, have you ever tried putting a feullitine layer in this (or any other brownie) for a crunch? Wasnโt sure if this would work or become soggy. Thanks
Hi Michael, we haven’t tested it, but let us know if you do!
Hi Sally and team,
I need to bake this in a fan assisted oven, can you please advise on temperature and baking time?
Thanks!
Hi Carmen, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
What happened to your peanut butter chocolate swirl brownie recipe??
Hi Lindsay! We were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it, so send us an email and we can forward it to you. sally@sallysbakingaddiction.com
Can I use chocolate chips instead of chopped chocolate? I want to make these for my dadโs birthday tomorrow
Hi Fiona, chocolate chips contain stabilizers, so they donโt melt down as smoothly as pure chocolate. We recommend avoiding using chocolate chips for this reason.
These are my kidsโ favorites! My husband doesnโt like brownies but heโll always eat one of these!
Can I use oil in place of butter in this recipe?
Hi Maggie, You can, but keep in mind that the brownies will taste/be very oily using oil instead of melted butter. Youโll also lose that buttery flavor.
Would it be ok to use chocolate chips to melt?
Hi Karen, chocolate chips contain stabilizers, so they don’t melt down as smoothly as pure chocolate. We recommend avoiding using chocolate chips for this reason.
I made these in a 9×13 and they turned out great! I used 1 ยฝ times the recipe and baked in an aluminum lined pyrex for 50 minutes and they came out perfect. They are very rich and fudge-like. They are by far the best brownies I have ever made!!!
Can you double this and make it in a 9×13 pan?
Hi Stephanie, yes, that will work just fine. We’re unsure of the best bake time, but keep a close eye on the brownies and use a toothpick to test for doneness.
Can these be used for a brownie cake? If so do I need to double it? Thank you
Hi Carla, you could double this recipe for a 9×13 pan. We’re unsure of the exact bake time for that size.
Hello,
Will this work with natural peanut butter? Most recipes say to use commercial ones where the oil doesn’t separate. Thank you.
Hi Ray, For the best texture, We do not recommend natural peanut butter for this brownie recipe. We typically use Skippy or Jif.
NIce deep chocolate fudge brownie but cannot taste peanut butter because chocolate flavor so strong!
We love these! We actually increased the ration of the peanut butter layer and made 1 1/2 time that part of the recipe. Really delicious!