Mouthwatering Peanut Butter Stuffed Brownies You’ll Love
Peanut Butter Stuffed Brownies are the dessert I make when I want something insanely rich without a lot of fuss. Maybe you’ve had brownies that were either dry or too sweet, and you wished for that perfect middle ground with a creamy peanut butter center. Same. That’s exactly why I dialed in this version, so every bite is fudgy, balanced, and totally satisfying. If you like planning a whole menu, these pair ridiculously well after a bold, savory dinner like savory Moroccan chermoula chicken. Get your napkins and a cold glass of milk ready, because we’re going all in.
How to Make Peanut Butter Stuffed Brownies
Here’s the plan: rich brownie batter on the bottom, a soft peanut butter filling in the middle, and more chocolatey batter on top. Nothing fancy, no complicated techniques, just simple steps that deliver bakery-worthy results at home. I’ll break down what actually matters so your pan turns out glossy on top, gooey inside, and easy to slice.
Pan prep and oven basics
Heat your oven to 350°F (177°C). Line an 8-inch square metal pan with parchment so it overhangs on two sides for lifting. Lightly mist the pan and parchment with nonstick spray. Metal pans bake more evenly than glass, so if you only have glass, you may need an extra few minutes of bake time.
Brownie batter that turns fudgy, not cakey
Melt butter with chopped chocolate until smooth, either in a heatproof bowl over simmering water or in the microwave at 50 percent power in short bursts. Whisk in granulated sugar and brown sugar. Add eggs and vanilla, whisking until glossy and slightly thick. Fold in flour, cocoa, and salt just until no dry streaks remain. Overmixing whips in air and pushes brownies toward cakey territory, so stop as soon as it’s combined.
The peanut butter layer
Stir creamy peanut butter with a touch of powdered sugar and a bit of melted butter until soft and spreadable. You want it smooth, not runny. If it seems stiff, warm it for a few seconds so it spreads easily without tearing the batter underneath.
Assembly
Step 1. Spread half the brownie batter into the pan. A small offset spatula helps push it into the corners.
Step 2. Gently dollop the peanut butter mixture over the batter. Smooth it into an even layer, leaving a small border around the edges so it doesn’t stick to the pan sides.
Step 3. Top with the remaining brownie batter. It may seem tricky to spread. I like to drop spoonfuls all over and lightly connect them until the peanut butter is covered.
Step 4. Bake for 28 to 35 minutes. You’re looking for a shiny top and edges that are set, with the center still soft. A toothpick will come out with moist crumbs. If it comes out wet, give it a few more minutes. Cool completely in the pan for neat slices.
Clean slicing tip: Chill the pan for at least 45 minutes once they’re cool to the touch. Use a hot knife (dip in hot water and wipe dry) to cut perfect squares.
Ingredients for Peanut Butter Stuffed Brownies
These are pantry staples, with a couple small upgrades that make a big difference in flavor and texture.
- 1/2 cup unsalted butter, cut into pieces
- 4 ounces semisweet or dark chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup all purpose flour, spooned and leveled
- 1/4 cup natural cocoa powder
- 1/2 teaspoon fine sea salt
- Optional: 1/2 cup chocolate chips for extra pockets of gooey chocolate
- 3/4 cup creamy peanut butter
- 3 tablespoons powdered sugar
- 1 tablespoon unsalted butter, melted
- Pinch of salt for the peanut butter layer
Ingredient notes: A little brown sugar adds moisture and chew. Real vanilla matters. Cocoa powder deepens flavor. The powdered sugar in the peanut butter layer keeps it from melting into the brownie and helps it set into that dreamy middle stripe.
Tips for Perfecting Your Brownies
- Use room temp eggs. Cold eggs can dull the batter’s shine and make it thicker to spread. Room temp eggs whisk in smoothly and help create a glossy top.
- Stop mixing early. Once flour and cocoa disappear into the batter, you’re done. Overmixing can lead to tough brownies.
- Watch the edges, not just the timer. When the edges look set and slightly pull from the pan, and the center has a thin, crackly crust, you’re in the sweet spot.
- Chill before slicing. This is huge for clean squares. Even 30 to 45 minutes in the fridge firms the center without drying anything out.
- Line the pan properly. Parchment with overhang makes lifting easy. It also reduces sticking and helps the brownies bake evenly.
- Measure flour lightly. If you pack it in, you’ll end up with dry brownies. Spoon and level, or use a scale for accuracy.
- Salt matters. A small pinch in both the brownie batter and peanut butter layer boosts flavor and balances sweetness.
- Don’t overbake. It’s better to be slightly under than over. They continue to set as they cool.
Popular Variations of Peanut Butter Stuffed Brownies
If you love playing with flavors, these are some favorites that still keep the spirit of the original.
Salted pretzel crunch. Scatter crushed pretzels between the peanut butter and the top batter layer. The salty crunch makes each bite even more addictive.
Peanut butter swirl top. Reserve a few tablespoons of the peanut butter mixture. Dollop it on top and swirl with a toothpick for a bakery-style look.
Peanut butter cup bits. Fold chopped mini peanut butter cups into the top layer of batter for surprise pockets of candy.
Mocha boost. Add 1 teaspoon espresso powder to the batter to intensify the chocolate flavor without tasting like coffee.
Gluten-free swap. Use a measure-for-measure gluten-free flour. The texture stays nicely fudgy when you don’t overbake.
Reader Comments and Reviews
I’ve tested this recipe with friends and family more times than I can count. The feedback tends to be the same: the peanut butter stripe surprises people with how soft and creamy it stays after baking, and the chocolate layer isn’t too sweet. Here’s one note that pretty much sums it up.
“I brought these to my office and they vanished in under ten minutes. The peanut butter layer is perfect, not dry at all, and the top gets that shiny crackle you see in bakery brownies. New go-to for potlucks.”
If you try them, I’d love to hear what you think and what variations you tried. I’m always curious whether people prefer the clean layers or the swirl look. Either way, it’s a win for chocolate and peanut butter fans.
Common Questions
How do I store them? Keep sliced brownies in an airtight container at room temperature for 2 to 3 days or in the fridge for up to 5 days. I like the texture best on day two after they’ve settled a bit.
Can I freeze them? Yes. Wrap individual squares tightly in plastic, then place in a freezer bag. Thaw at room temperature for an hour. The texture holds up really well.
What if I only have natural peanut butter? It can work, but stir it very well to combine the oil, and add an extra tablespoon of powdered sugar for stability. If it seems loose, chill the peanut butter mixture a few minutes before layering.
How do I know when they’re done? Look for set edges and a glossy, slightly soft center. A toothpick should come out with moist crumbs, not wet batter.
Can I double the recipe? Yes. Bake in a 9 by 13 inch pan and start checking around 30 to 35 minutes. The center will take a bit longer to set than an 8 inch pan.
A Sweet, Chocolatey Send-Off
There you have it: a reliable, weeknight-friendly way to get that creamy peanut butter center inside fudgy chocolate squares. These are my go-to when I want dessert to feel a little special without a mountain of dishes. If you want another reference or a different spin, this guide to Easy Peanut Butter Stuffed Brownies is a great resource to compare techniques and timing. Whip up a pan, let them cool just enough to slice, and enjoy the first bite while they’re still a little warm. I’m betting these will become your new favorite treat for parties, potlucks, or those nights when only chocolate and peanut butter will do.
Peanut Butter Stuffed Brownies
Ingredients
Method
- Preheat your oven to 350°F (177°C). Line an 8-inch square metal pan with parchment paper overhanging on two sides.
- Melt butter with chopped chocolate in a heatproof bowl over simmering water or microwave at 50% power until smooth.
- Whisk in granulated and brown sugar until well combined.
- Add eggs and vanilla, whisking until glossy and slightly thick.
- Gently fold in flour, cocoa, and salt until no dry streaks remain.
- Stir together creamy peanut butter, powdered sugar, and melted butter until smooth and spreadable.
- Spread half the brownie batter into the bottom of the pan.
- Dollop the peanut butter mixture over the batter and smooth it out, leaving a small border.
- Top with the remaining brownie batter, using spoonfuls to cover the peanut butter layer.
- Bake for 28 to 35 minutes until shiny on top with set edges and soft center.
- Cool completely in the pan before slicing for neat squares.
- For clean cuts, chill the brownies for 45 minutes and use a hot knife.
