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

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 (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

Instructions

  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.

Notes

  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!!

201 Comments

  1. Oh, these look heavenly! And I will definitely be planning on entering that contest! My family came up with a delicious peanut butter cookie recipe, so I will definitely be doing that!
    Thank you for another delicious recipe!

  2. Oh my yum. So much perfection in one brownie. I need these in my life ASAP. Pinned! Hope you have a restful weekend, Sally!

  3. These look so, so good! Chocolate and peanut butter has to be one of the best combinations in the world…Also Chips is just the cutest little thing ever – I want a puppy more than ever now!

  4. Yesterday my dorm hall presented me with an award, the “I Promise I Don’t Have a Peanut Butter Obsession” award. It should really be called the “I Promise I Definitely Have a SBA Peanut Butter and Chocolate Recipe Obsession”! Agreed?!

  5. These? Are insane. I’ve just been thinking the last few weeks that I need to bake some brownies – I can’t even remember the last time I made them. These, however, are so far beyond brownies would they even really count?? Who cares. I need to make these…

  6. Holy Cow. (And by “cow” I mean another word that starts with “c” but I don’t want to type it.) These are seriously awesome. Will you be my BFF?

  7. Reese’s in brownie form?? Sign me up! They look — and sound — absolutely incredible Sally, and I’m sure they’re worth every extra mile of running. Besides, chocolate is a vegetable, so these are semi-healthy, right? 😉 Baking is totally like chemistry!! I think that’s the only reason I majored it in (chemistry, not baking of course) in college. It was fun to set up reactions and create something new out of individual chemicals/ingredients, but… The analysis in lab is definitely a drag compared to our analysis in the kitchen!

    1. You’re a chemistry genius, Amy. I love it. Ironically enough it was my worst subject in high school! Oh well. I’m learning now!

      1. If you took chemistry again after all of the baking you’ve done, you’d definitely ace it! 🙂

  8. I love desserts with peanut butter! These brownies look amazing! I’m definitely pinning this!

  9. I just made these and the batter tasted great! I did have a problem with the peanut butter filling, it was a bit runny. But, I’m pretty sure that’s because I used natural pb instead of the kind with sugar (it was all I had on hand). Anyways, I added more powdered sugar and it seems to be fine. We will see when these come out of the oven! Thanks for all of your delicious recipes! Every time I try any from your blog, they turn out amazing. My favorite of all time is definitely the chocolate chunk cookies!

    1. Yes, try using non-natural peanut butter – thicker and will make a thicker filling. I’m glad yours were enjoyed, Ashley. Thanks for reporting back.

  10. These brownies are not only delicious – they are beautiful! Love how defined the layers are: peanut butter filling layer sandwiched in between the brownie batter layers. YUM! Will be pinning!

  11. Made these this morning but doubled it to bake in a 9×13 pan. After putting a think layer of the peanut butter filling down, I had leftovers. I didn’t want it too thick or waste it…so, my son and I ate it. The brownies are baking now. Can’t wait to share them with my parents and in-laws for Mothers Day. I already give this two thumbs up because the filling was so darn good!

  12. Such a shame chocolate chips are so hard to get over here! They make your baked goodies look so pretty <3 Sounds like another great recipe to me~ Thank you for sharing 😉

  13. Oh my goodness, these look delicious Sally! I have a sister who LOVES peanut butter cups and I know it would make her finals week much more enjoyable if I sent her a batch of these!

  14. Sally,

    I made these for Mother’s Day and they were a HUGE hit! (Just like every other recipe of yours I’ve made).

    I’ve been converting some of your recipes to gluten free. Brownies seem to be the easiest because I don’t have to worry about the baking soda and/or powder rising correctly without traditional wheat flour. These brownies took a few extra minutes to bake, but the result was a rich, decadent brownie that no one could tell was gluten free! Thanks for this amazing recipe!!!

    1. That’s great, Stephanie! Converting baked recipes to GF requires a ton of practice, but I agree that brownies are typically easiest.

  15. I baked the brownies in a dark pan for 35 minutes (were a bit gooey at 30 minutes) and realized too late that I should have taken them out of the oven at 31 not 35 minutes. A little dry but I frosted them with your milk chocolate recipe and cut off the edges. Cut them in small squares and served them along with your strawberry cupcakes (with cream cheese frosting) for Mother’s Day dessert. Both were a hit!

  16. I really liked them! You’re amazing <3 I made this with a friend and it was really good, but it came out really gooey and not as firm as I expected it to be. Do you think I did something wrong?

  17. These were so good! But I had a lot of trouble getting them out of the pan. Also they took a lot longer to cook. But overall super delicious! The brownies was dense and the filling was lip-smacking!

  18. I made these with my 9 year old daughter over the weekend. There is nothing better than peanut butter and chocolate for some mother daughter bonding. We licked the tray clean! Thanks again Sally for another winner!

  19. I’ve just discovered your blog and have been obsessing about these brownies for last few days. Made my first batch today and they’ve come out brilliantly! Perfect crispy top and fudgy interior, thanks so much for the recipe and helpful photos of the different stages – they are so reassuring! Had to do without the peanut butter chips (hard to get in England) but still tastes amazing, can’t wait to try some of your other recipes!

    1. Hi Corrina! So glad you found my blog and made these brownies. They’re a favorite for sure! Great choice. Let me know any other recipes you try.

  20. Hi Sally, I’ve been waiting for a reason to try these and this weekend is it! Big family get together, which is perfect but I’m a little concerned about kitchen space. Do you think I can make them the night before, keep them refrigerated, then pop them in the oven? Or do you think I’ll lose texture if I do that? Thanks!

    1. Hi Liz! Definitely do not make the brownie batter ahead of time. I suggest making the brownies one day in advance (cover tightly, keep at room temperature overnight) and then cutting right before the party.

  21. My daughter made these this evening–wow are they delicious!! This was certainly the most difficult recipe my 11 year old has made yet, but your instructions made it easy for her. Thanks again for another amazing recipe!

  22. I plan to bake these for a family reunion dessert. Do they freeze well ?
    And I assume this is for an 8×8 pan?
    I love your recipes!

    1. Freezing instructions are in the recipe. This recipe fits nicely in a 9-inch square baking pan. If using 8 inch, your brownies may or may not overflow. They would need a few extra minutes to bake as well.

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