Peanut Butter Stuffed Brownies

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.

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.

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

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.

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. 

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Peanut Butter Stuffed Brownies

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 16-20 minutes
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


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 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 (80g) all-purpose flour (spoon & leveled)
  • 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 pure vanilla extract
  • 2 Tablespoons (30ml) milk
  • 2 Tablespoons each chocolate chips and peanut butter chips


  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 350°F (177°C). Line the bottom and sides of a 9×9 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. 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.
  3. Chocolate: I typically use Baker’s, Ghirardelli, or Trader Joes chocolate.

Keywords: chocolate peanut butter brownies, peanut butter stuffed brownies

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


Comments are closed.

  1. The pictures just make me want to eat them … they look soooo good. Definitely going to try to make them – thank you.

  2. Jenny Miller says:

    I made these last night. I baked them for 30 minutes. The internal temperature was 190 degrees. I let them cool for over an hour and a half. However, when I cut into them, the brownie batter was significantly under-cooked. I did use natural peanut butter, but the peanut butter layer seemed ok. Are they supposed to be overly gooey or did I just not cook them long enough? Thank you!

    1. Hi Jenny! They’re going to be a little gooey no matter what, but shouldn’t be raw. If you decide to try the brownies again, I suggest baking for at least 5 more minutes.

  3. These got rave reviews from adults and kids. I did one thing differently. I lined a 9×9 pan with a large piece of plastic wrap then added the peanut butter filling and pressed it in (like I would a graham cracker crust). I then folded over the plastic wrap and pressed down with another 9×9 pan, making a completely even layer, and popped the filling in the fridge while I made the brownie mixture. It was easy to turn the firmed filling layer over and place it on the first layer of brownie batter.

    1. Such a great tip! Thanks for sharing!

  4. Can I use 8 x 8 baking tin and will it need longer to cook due to the mixture being thicker (taller)?

    1. An 8 inch pan is fine! Just be sure to read step 6 and keep an eye on them after 30 minutes 🙂

  5. Hi Sally! Do you think these would be ok to freeze?

    1. Hi Jill! Definitely. You can freeze the brownies for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.

      1. Trish Sedlacek says:

        You mentioned thawing before serving and GLAZING, but the recipe doesn’t mention anything about glaze. Trish

      2. Silly mistake, so sorry Trish! Thaw before serving.

  6. My daughter wanted to bake something up the other day, so she found this recipe on pinterest and we set out to make them! We did not have any bakers semi-sweet chocolate, so used milk chocolate chips instead without any issue (I’m sure the flavor would have been brighter with the semi-sweet). Turned out super tasty and fudgy! YUM! Thanks for a great recipe!

    1. I’m so glad you gave them a try, Molly!

  7. Hi Sally,
    I’m looking for a dessert that can withstand being in the heat for a while. What do you think about this or this option?
    Lauren M

    1. Hi Lauren! These peanut butter stuffed brownies would be the better choice.

  8. Erika Estrada says:

    These look amazing! They’re inspiring me to try a version using this hazelnut spread I found, its similar to Nutella but no chocolate, just hazelnut it’s delicious I’ve only found it in my shoprite, it’s their store brand. I have no idea what its comparable to. I’m so afraid to try it though, just in case it melts into the brownie, rather than making a layer like the gorgeous layer in yours! Any thoughts?!

    1. Hi Erika! The Nutella should work just fine since you’ll mix it with a couple other ingredients for the “stuffing” layer. It will likely melt a little bit (the peanut butter layer usually does), but you’ll still notice a distinct layer.

  9. I’m 30 week pregnant & “needed” this indulgence today!
    Used an 8×8 pan, no foil… only used 1/2c granulated sugar… organic everything & all natural peanut butter… & they were fantastic & decadent and fudgy.

  10. Maria Gullion says:

    I’m making these a second time now. The best brownie I’ve ever tasted. These brownies could win a contest. Thanks Sally for this recipe and all your other delicious recipes!

    1. Love reading this, Maria! Thank you!! 🙂

  11. I made these this morning and when I was preparing the peanut butter filling, my mixture was not the least bit crumbly. It was like very thick and sticky peanut butter, definitely not manageable by hand. I compared your recipe with your recipe for chocolate covered PB pretzel bites (since you referred to them being almost the same) and noticed there was also brown sugar in the mixture. So I added some brown sugar and the mixture became at least thick enough to hand lay it in the pan. Not sure how it will turn out. What did I do or read wrong?

    1. What type of peanut butter were you using? For baking a thick, non-natural creamy peanut butter is preferred. Natural style peanut butters usually contain too much oil. I recommend Jif or Skippy.

      1. Smith Nichole says:

        Something in your recipe is wrong in the peanut butter filling. I bake a lot and tried to make these today. It’s impossible to get a crumbly mix with the listed ingredients. I did NOT use natural peanut either

      2. Hi Smith, the 1 cup of confectioners’ sugar helps to create a crumbly dough out of the peanut butter. Is yours too creamy? If so, you can try reducing the milk.

  12. I recently discovered these as I wanted to bake my husband his favourite peanut butter chocolate combo for Valentines Day – and they are sensational! I did not need to change a thing in the recipe, though my cooking time required was only 20mins … I am now making them a third time. Sally – your site is a godsend!

  13. Justin F. Koelsch says:

    Just wanted to share with you that I made this great recipe for my cafe, and the public (and my oldest friend) could not stop raving (or eating) these wonderful brownies. It took great restraint to not tell customers that this was my recipe, as most of what I produced were my own creations.
    Our from-scratch breakfast/cafe/ bakery was named best in Connecticut last year by Taste of Home Magazine, and your brownies helped us achvieve that award. Thanks!

    Justin Koelsch
    The Faraway Cafe

  14. Would give this zero stars if I could. I put this recipe in for 90 minutes and it was still raw. 30 of those were at 425. A supreme waste of time and effort.

    1. Frances Swindon says:

      Your oven must be broken

    2. I made these today for a family get together. They were done in 30 minutes, perfectly baked and yummy!!

  15. Caoimhe Sherlock says:

    Are you able to make this in a 8×12 tray?

  16. These are awesome! Followed the recipe 100%. Came out moist, delicious and just what I needed for a pick me up. Thanks!!!

  17. My kids really enjoyed these. The peanut butter part of the recipe is incorrect. I don’t see how you can get a crumble mix with the listed ingredients. I used regular Jif creamy peanut butter. We added more confectioners sugar to make the peanut butter mixture more crumbly before baking. It was very creamy and in no way crumbly before this. If I would have read the comments first I would have tried leaving out the milk. We love this blog!! Thanks for great recipes!!

    1. Texture was perfect however didn’t not find them sweet. Perhaps because I use natural peanut butter. We don’t typically like overalls sweet, but these were almost tasteless.
      None of us cared to actually ahve a piece each…including my kids.

  18. Made these last night. They came out perfect. So delicious. Your directions were spot on. I checked them at 30 minutes and they needed more time. It took 40 minutes total in my oven. I used parchment paper instead of foil. This recipe is now written on a card in my recipe box; which means it’s a keeper. Thank you!

  19. Is there a way to make these into brownie stuffed balls?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally