Print

Best Peanut Butter Brownie Recipe: Gooey Chocolate Peanut Butter Bars

A close-up of a rich, fudgy peanut butter stuffed brownies square sitting on a light plate, showing the creamy filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make thick, fudgy brownies with a creamy peanut butter filling center. This homemade stuffed brownie recipe yields rich chocolate dessert bars.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • For the Peanut Butter Filling:
  • 1 cup creamy peanut butter (not natural style)
  • 1/2 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. Prepare the peanut butter filling: In a medium bowl, beat together the peanut butter, powdered sugar, softened butter, and salt until smooth and creamy. Set aside.
  3. Prepare the brownie batter: In a large bowl, whisk the melted butter and granulated sugar together until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips.
  6. Spread half of the brownie batter evenly into the prepared pan.
  7. Dollop the peanut butter filling mixture over the batter. Use a knife or offset spatula to gently spread the filling into an even layer, leaving a small border around the edges.
  8. Carefully spoon the remaining brownie batter over the peanut butter layer. Gently spread the top layer of batter to cover the filling completely.
  9. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the edge should come out with moist crumbs, not wet batter. The center should still look slightly soft.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For cleaner cuts, chill the cooled brownies for at least one hour before slicing.
  • Do not use natural style peanut butter for the filling; the oil separation will cause the filling to sink.
  • If you prefer a slightly more cakey texture, add 1/4 teaspoon of baking soda to the dry ingredients instead of baking powder.

Nutrition

Find it online: https://daisyrecipe.com/peanut-butter-stuffed-brownies/