Description
These Peanut Butter Stuffed Brownies are a delicious fusion of rich, fudgy chocolate brownies with a creamy peanut butter center, creating a perfect balance of sweet and salty flavors. With a moist texture from the dark chocolate and a luscious peanut butter filling, these brownies are ideal for chocolate lovers who enjoy a nutty twist in their dessert.
Ingredients
Scale
Peanut Butter Filling
- 1 cup (250g) smooth peanut butter spread
- 1/2 tsp salt flakes (divided)
Brownie Batter
- 1 tsp salt flakes (divided)
- 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
- 1 1/4 cups (200g) dark chocolate chips (7 oz)
- 1 cup loosely packed brown sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup plain flour
- 1/4 cup cocoa powder
- 1/8 tsp cooking salt / kosher salt
Instructions
- Prepare the peanut butter filling: In a small bowl, mix the smooth peanut butter with half of the salt flakes to enhance its flavor. Set this filling aside for stuffing later.
- Melt the chocolate and butter: In a heatproof bowl over simmering water or using a microwave, melt the unsalted butter together with the dark chocolate chips, stirring until smooth and well combined. Allow to cool slightly.
- Mix the batter: Into the chocolate mixture, stir in the brown sugar until fully incorporated. Gradually add the lightly beaten eggs, mixing thoroughly, then stir in the vanilla extract.
- Add dry ingredients: Sift together the plain flour, cocoa powder, and cooking salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix, until just combined.
- Assemble the brownies: Preheat your oven to 175°C (350°F). Line a baking pan with parchment paper. Pour half of the brownie batter into the pan and spread evenly. Dollop the peanut butter mixture over the batter, distributing it in spoonfuls. Sprinkle the remaining salt flakes over the peanut butter for a salty-sweet contrast. Carefully spoon the remaining brownie batter over the peanut butter layer to cover it.
- Bake: Place the pan in the preheated oven and bake for approximately 30 to 32 minutes, or until a toothpick inserted near the edges comes out with a few moist crumbs. The brownies should be fudgy and set on top.
- Cool and serve: Remove from the oven and allow the brownies to cool completely in the pan before cutting into 16 squares. This cooling step helps the peanut butter filling set and prevents the brownies from crumbling.
Notes
- Use smooth peanut butter for a creamy, easy-to-spread filling.
- Dark chocolate chips with 60-70% cocoa content work best for rich flavor.
- Don’t overbake; fudgy brownies are the goal.
- If preferred, sprinkle coarse sea salt on top for an enhanced salty-sweet contrast.
- To store, keep brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.