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. Wow these are incredible!! Might just be my new favorite recipe! I made them with gluten free flour (because I have to) and my not gluten free guests loved them just as much as I did. They’re so gooey and delicious! Thanks for a fantastic recipe!

  2. 08/11/2015
    Hello From Annapolis Maryland Sally,
    Thank you for this wonderful recipe. My granddaughters and their friends love it. I love it. I did learn a few things from making these delectable treats countless times, Sift the confectioners sugar. It only happened once but my peanut butter batter had chunks of sugar in it. Want to take it over the top. Take 3 large Hershey bars or six regular size and place them on top of the brownies when you remove them from the oven. Let the chocolate bars melt for a few minutes then swirl with a reverse spatula, back of spoon, whatever. My family ask for these all the time. Thanks again Sally, you are definitely a creative inspiration.
    God Bless You and Yours

    1. Definitely adding the hershey’s bars to my next batch– thanks Nancy!

  3. Oh my gosh I love this!but when I took them out and cut them I couldn’t see the peanut spread only taste it? I don’t know what happened!

  4. Hi Sally, 

    made those a couple of times for birthdays and they were always the absolute hit of the party. Thank you! 

    I have a question now though – I plan to make them in advance for tomorrow. I’d bake them now, but tomorrow i’d still like to serve them warm. Do you think I could just pop them back in the oven for 3,4 minutes tomorrow? 

    Thanks so much. 

    1. Yes, absolutely! There is nothing quite like a warm fudgy brownie. With peanut butter!

  5. I just made these this weekend (after scouring the internet for something super rich) and these did not disappoint!  They are fudgy and peanut-buttery and I will be using the peanut butter filling again, maybe trying it with a boxed brownie mix or a cookie dough to stuff inside. My husband barely let me get that PB filling into the pan– he kept grabbing hunks of it to eat raw!  I did use chopped up Reese’s pb cups instead of the chips and it was perfect!  Thank you!! =)

  6. Still making these – still turning out awesome. I flatten the PB layer like play doh and lay it on. Great recipe!!

  7. Has anyone figured out what the baking time is for these in an 8×8 pan? I’m absolutely OBSESSED with this recipe, I keep looking for excuses to bake these, but I can never find 9×9 pans and the 8×8 seems to take way longer to bake. I’ve just been sort of leaving them in and checking every few minutes and I haven’t ruined them yet. But I’d love an actual baking time!


  8. These are so delicious!!! Love them!! Last time I made a half batch in a loaf pan and they turned out perfectly!

  9. About how long would you say these brownies stay fresh for? I want to send them to my deployed husband and Mail usually takes about 2 weeks but can be up to 4 weeks sometimes. They look super yummy and I think he would love them.

    1. Amanda, brownies stay fresh in an airtight container at room temperature for 1 week.

  10. I’m going to be trying the recipe in the next few days.  From all the comments, I’m super stoked about it.  I have a dual oven, though, so should I just put it on the lower rack in the bottom oven?  I’ve found that most baking takes longer in this oven, but I don’t want to burn the edges.


    My oven:

    1. The lower rack in the bottom oven, yes.

      1. I would recommend the middle

  11. Madhuri Krishnan says:

    How long do I need to preheat the oven for before I stick the batter inside?

  12. Divorced Kat says:

    These were awesome! Other than the annoyance of getting multiple spoons, bowls, etc dirty, these were not hard to make either. My dad immediately requested that I make them again.
    I actually made these non-dairy due to a bad milk allergy (but no one could tell there was no milk!). I used Fleishman’s margarine (which, oddly, doesn’t have milk) and vanilla soy milk in the peanut butter filling. I skipped the chocolate and PB chips on top due to the dairy restriction. I forgot the cocoa, but it didn’t seem to matter!

  13. Hello! I made these last night for a baking competition at an event I was at today and they ended up winning. Thanks for a delicious recipe. I used crunchy peanut butter and the texture was great as it gave a little bite amongst the fudgy goodness.

    I’ll be making these again and I’m also going to have a go at trying a Nutella version.

  14. I made these this morning. After spending the extra $$ on quality ingredients these would have been wonderful if I had followed my gut and baked them in the middle of the oven instead of the lower third. $20 gone and burnt brownies 

  15. I have made these twice, for a company picnic and for my husband’s work. Each time they were gobbled up! Thank you for posting such a great recipe, these are delicious!

  16. Mary Thornton says:

    I like to try this recipe .

  17. Hi Sally, do you suppose the peanut butter could be substituted with other spreads such as Nutella and Biscoff? I would love to experiment with different fillings!

  18. Just took these to a potluck birthday party and they were the hit of the night. Fantastic recipe. For those of you with oven/burning concerns, get to know your oven! I live in Hong Kong, where the kitchens are tiny. I bake in a little 14″x18″ oven, which means everything burns on the edges, bottom, and top if I use a recipe’s suggested temps and times. Sooo, I adapted. You can too. I bake things at a lower temp than suggested and I cover with foil or move the rack to the middle partway through baking. These brownies turned out great. If I can be successful baking these in my oven, you can definitely make them work in the states – just figure out your oven.

  19. Steve Sofia says:

    Making these for the 3rd time,Sally.Enough said,class dismissed!

  20. If we were short on prep time and just used box brownie mix do you think it would work the same?

  21. i made them and they’re incredible!
    As a real peanutbutter chocolate lover, i think i will use 1 full cup of peanutbutter for the filling next time, so the layer will be a bit thicker.
    And Sally was right: 30 minutes and they were ready. I may take them out 1 minute earlier next time, so the brownies will be a little fudgier.
    Thanks Sally!

  22. Hi Sally! I dont find the peanut butter CHIPS in spain forma the peanut butter filling, what could I use yo replace them. I want ti keep the peanut butter favor of course.

    1. how about chopped up peanut butter cups instead?

      1. They dont sell them. They just sell creamy peanut butter.

  23. These are my favorite brownie recipe–ever! I’m allergic to peanuts so this recipe wouldn’t work but the brownies are terrific .

    1. awesomeandree says:

      You can substitute other nut butters if you are able to have them. Try almond butter or nutella.

  24. DessertForTwo says:

    Mercy! These look SO good!

  25. do you spray the foil with non stick spray?

    1. I do not.

  26. Susan Levitt says:

    I had to add 1 cup of flour to the filling to get a soft cookie dough texture as described. When I mixed the filling as written, I got peanut butter frosting. Yummy, but not what I was looking for. Did anybody else have this problem? I used Jif creamy peanut butter.

  27. Can the recipe be doubled well for a 9 x 13 pan?

  28. I was so excited to try this recipe, but sadly it was an epic fail. I only had an 8 x 8 pan and cooked them for at least an hour but they still weren’t done. Then the aluminum foil kept sticking. Normally, your recipes are pure gold, but this one ended up going directly in the trash for me.

    1. I strongly suggest a larger pan if you ever want to try them again. Thanks for reporting back!

  29. OMG! If I could’ve gotten my son and husband to stop stealing pieces while they were cooling I probably would have had three or four more brownies 🙂 My peanut butter layer was uneven so I was skeptical about how they’d turn out, but they are perfect – delicious and look amazing. I am bringing them to a NYE party tonight and I’m sure they will be a hit. Thank you for the recipe!

  30. Hi Sally, do you use all natural peanut butter for this (ie 100% peanuts) or peanut butter that also contains other ingredients (palm oil, sugar etc)? Thank you!

    1. For the best texture, I do not recommend natural peanut butter for this brownie recipe. I typically use Skippy or Jif.

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