Name: Peanut Butter Stuffed Brownies Recipe
Prep time: 15 min
Cook time: 32 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 cup (250g) smooth peanut butter spread for stuffing; 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

Ingredients

1 cup (250g) smooth peanut butter spread for stuffing

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 or kosher salt

Instructions

Step 1: Grease a 20cm (8″) square pan with butter, then line it with baking paper, leaving an overhang for easy removal later.

Step 2: Reserve 2 tablespoons of peanut butter for swirling. Warm the remaining peanut butter in the microwave for about 30 seconds to loosen, then spread it evenly in the pan. Sprinkle half the salt flakes over the top. Freeze this peanut butter slab for 2-3 hours until firm enough to lift out.

Step 3: Preheat the oven to 180°C (350°F) or 160°C fan.

Step 4: Melt the butter and chocolate chips together in a heatproof bowl, microwaving in 30-second bursts and stirring until smooth.

Step 5: Stir the brown sugar into the melted chocolate mixture, then add the eggs and vanilla extract, mixing well until smooth.

Step 6: Sift in the flour, cocoa powder, and salt. Stir gently until combined into a smooth batter.

Step 7: Pour half of the batter into the pan, then carefully place the frozen peanut butter slab on top. Spread the remaining batter evenly over the peanut butter layer.

Step 8: Dollop the reserved 2 tablespoons of peanut butter randomly on top. Use a butter knife or teaspoon to swirl the peanut butter through the batter, creating marbled patterns and revealing some of the brownie batter underneath.

Step 9: Bake for 32 minutes. The center will still jiggle slightly but will firm up as it cools.

Step 10: Let the brownies cool in the pan on the counter for 1 hour, then refrigerate for at least 3 hours to set the peanut butter layer fully.

Step 11: Use the parchment paper overhang to lift the brownies from the pan. Cut into 16 squares. Allow to come to room temperature for 15 minutes before serving for the best texture.

Tips & Variations

Swirling the peanut butter through the batter in several directions helps achieve a beautiful marbled effect and evenly distributes flavor.

Use smooth peanut butter for easier spreading and a creamier filling; chunky peanut butter can also be used for added texture.

If you prefer a stronger peanut flavor, sprinkle additional salt flakes on top just before baking.

To make it nut-free, substitute the peanut butter with sunflower seed butter or another seed butter.

Storage

Store the brownies in an airtight container in a cool, dry place or in the refrigerator to keep the peanut butter layer firm. They will keep fresh for up to 5 days. For best texture, allow refrigerated brownies to reach room temperature for 15 minutes before serving. You can also freeze cut brownies wrapped well for up to 2 months; thaw in the fridge overnight before enjoying.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter for a more textured filling, but it may be a bit harder to spread evenly before freezing. The flavor will be delicious either way.

Why does the peanut butter layer need to be frozen before baking?

Freezing the peanut butter slab firms it up so it stays in a thick layer sandwiched between the brownie batter during baking. This prevents it from mixing into the batter, keeping a distinct, creamy center.