Peanut Butter Stuffed Brownies

peanut butter stuffed brownies on a blue plate

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.

peanut butter stuffed brownies on a white plate

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.

2 images of peanut butter filling in a pink bowl with a spatula and brownie batter in a green bowl with a whisk

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:

2 images of brownie batter topped with peanut butter filling in a baking pan lined with foil and brownie batter topped with peanut butter chips and chocolate chips before baking in a baking pan lined with foil

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.

stack of 2 peanut butter stuffed brownies

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.

peanut butter stuffed brownies on a white plate

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 on a blue plate

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


  1. Denise | Sweet Peas & Saffron says:

    Haha, chemistry never looked so yummy, Sally! One giant pan of peanut butter cups sounds pretty much amazing to me 🙂

  2. Matt Robinson says:

    I absolutely love these! The more peanut butter, the better in my opinion.

  3. laurasmess says:

    Sally, seriously… you make the BEST treats! You also write the best recipes… I was following your method for Biscoff oatmeal cookies the other day and the little extra notes about the consistency of the batter, pressing down AFTER baking, expected cookie ‘spread’… it makes it so much easier to get a good result. Thanks for all of the effort you put in to each post. These photos are drool-worthy (one of my besties is a pb/choc addict and I know that she is going to melt when confronted with a tray of these!!) xx

    1. Thanks Laura! This comment really means a lot to me. I’m so happy you find my directions helpful. I know I get so confused when I read a recipe or instructions that are vague. I appreciate it!

  4. OMG these look so good Sally!!! I personally love fudgy brownies too! I had a question about brownie science for you. I have a recipe that uses baking powder but turned out the fudgiest brownies ever. The next time I made them, I ended up leaving the batter sitting out for a bit and they turned out slightly cakey. Do you think the baking powder got too long to act? I notice you don’t use any kind of leaveners. Is that recommended?

    1. Hi Gayatri – I don’t like using chemical leaveners unless I need to. I prefer extremely dense brownies and I’m really not looking for a rise in them. I would definitely replace your BP.

  5. Ohh love these brownies!!

  6. You juts made brownies even MORE perfect! Love it.

    Have fun with the dog-sitting!

  7. Averie @ Averie Cooks says:

    I love that filling layer – so much superior to just peanut butter swirls! And then the PB chips on top, too. So much peanut butter and that’s the best way! These are definitely calling my name 🙂 pinned!

  8. Meghan Silva says:

    These look so amazing, can’t wait to try making my own batch.

  9. The danger here (and it’s very real, believe me) is that I would eat all of the filling before stuffing the brownies. It’s happened before!
    Love this recipe. Fudgy brownies rock! And I could see adding mini PB cups somewhere in there just in case you’re in the mood for a complete sugar coma. 🙂

    1. Hahah Mir, you’re hilarious. Yes, these are very very dangerous.

  10. Marie from G says:

    Re the oven thing: I just bought an oven thermometer because my oven never bakes the same. And it turns out: Once it showed 175°C it was already 200°C, and another time when it showed 200°C it was only 100°C! I think it´s a problem with heating up cause after 20 minutes the temperature stays more or less constant (it shows 175°C and it is 175°C). So I can´t trust my oven and have to check the oven thermometer before putting dough in and also check during baking.

    1. Marie, I can’t bake a single thing without my oven thermometer! It has saved my recipes countless times. One of the handiest kitchen tools, for sure!

    2. We have the same problem: the erratic oven. Worse, can’t get the blooming thing to get hot enough for popovers, for example, which needs 232 C (450 F).

  11. Taylor @ Food Faith Fitness says:

    My taste buds just fell off my head. I am addicted to Chocolate PB anything…especially when it’s dense, fudgey brownies with PEANUT BUTTER FILLING? I’m actually creating some chocolate and pb goodness today.Maybe I’ll just make these instead.

  12. Laura @ Raise Your Garden says:

    I was seriously thinking about skipping my workout today (okay, more than just seriously) but then this recipe popped up.

    For me, this is the recipe to use for Father’s Day, I mean, what man doesn’t like the chocolate/peanut butter combo?

    Right, it’s like every mans love language! But these look way better than peanut butter cups =)

    1. I know my dad would LOVE these brownies – I’ll have to make them again in June. No complaints here about making them again, that’s for sure. You have to try these Laura!

  13. Gayle @ Pumpkin 'N Spice says:

    I am obsessed with peanut and brownies and am DROOLING over here! These look absolutely amazing! Love all that peanut buttery goodness!

  14. These look amazing! I love how distinct the peanut butter filling is!

    1. Yes! I made sure there was a ton of it.

  15. Shiran @ Pretty. Simple. Sweet. says:

    These look absolutely delicious Sally! Peanut butter and chocolate are my favorite things in the entire world!

  16. Holly @ EatGreatBEGreat says:

    This has my name written all over it! PB and brownies just so happen to be my most favorite things ever – put them together, and now we have a match made in heaven!

  17. Melanie @ Carmel Moments says:

    Ahh…yes. 2 of life’s gifts, peanut butter and chocolate. Marvelous, Sally!
    Have a wonderful weekend!

  18. Chips is SO cute! I am such a sucker for Goldendoodles, especially those of 6 pounds and full of absolute CUTEness! Between the puppy pictures and these delicious peanut butter brownie bombs, I am DYING over here!!!

    Have a great weekend!

    1. Chips is the cutest little thing alive, Lauren – when he runs, his ears flop and he just topples over! Now I want a puppy for myself. 😉

  19. Chelsea @chelseasmessyapron says:

    These are perfect Sally! Basically a reese’s candy in a much better form. I’m definitely making these for my reese’s obsessed husband. And of course – me because I am obsessed with all things chocolate and peanut butter! Pinning! Have a great weekend Sally 🙂

    1. You two would LOVE these Chelsea! Enjoy your weekend as well.

  20. Liz @ Fictional Candy says:

    holy moly, I think I’ve died and gone to heaven. I definitely need to try these. This weekend we are making your glazed strawberry bread, so I will put these gorgeous brownies on the list!

    1. Love that bread! Such a great recipe this time of year. Enjoy these brownies, too!

  21. Faith @ Pixie Dust Kitchen says:

    These look PERFECT. Fudgy brownies filled with peanut butter cup filling- What’s not to love?

  22. Oh dear God! I have got to try these! How do you keep coming up with these fabulous recipes??:) you have a gift, that’s for sure!

  23. Georgia @ The Comfort of Cooking says:

    I bet these didn’t last a minute! They certainly wouldn’t in MY house. What a delish, fudgy treat. Worth every extra step on the treadmill! :p

  24. Tori( says:

    Omg! I am a major PB fan and these look SO good! I will definately have to try this recipe.

  25. These look incredible, Sally! That peanut butter layer looks so heavenly. 🙂

  26. Ceara @ Ceara's Kitchen says:

    Oh my word sally – these look like heaven in a brownie!!! I am in love!! 😀

  27. Kayle (The Cooking Actress) says:

    My pb lovin’ mind is officially BLOWN!

  28. Jocelyn (Grandbaby Cakes) says:

    These brownies are amazing! Sally you keep on impressing!

  29. Bethany @ Accidental Intentions says:

    Stoppppppppp stop stop stop. As if brownies in and of themselves aren’t arguably one of the most delicious desserts out there…I can only imagine what adding peanut butter to the equation must do. Also, thank for the egg tip — I honestly kind of look at eggs and figure, “Well, they all come from the same animal, so they must all be the same thing.” I didn’t realize that wasn’t necessarily the case!

    1. Eggs differ from brand to brand and I honestly seek out Eggland’s Best for all my recipes. I find they even taste better scrambled, hard-boiled, etc.

  30. Jennifer | Bake or Break says:

    Sally, these are my kind of brownies! I’m such a sucker for chocolate and peanut butter!

    1. Yes! I knew you’d love these Jennifer!

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