Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Peanut Butter Stuffed Brownies Recipe
Peanut Butter Brownies are nice. Peanut Butter STUFFED Brownies are subsequent stage! With a thick layer of creamy peanut butter neatly sandwiched inside my favorite fudgy brownie, each chunk is chocolatey, peanutty heaven. Any person cease me – I went again for “only one extra” 5 instances…….😩
Peanut butter stuffed brownies
Visions of a peanut butter sandwiched neatly inside a brownie invaded my goals lately. I imply, creamy peanut butter and fudgy chocolate brownie. They’re dream-worthy, no?
To make this dream into actuality, ordinarily I’d go straight to my default brownie stuffing technique – freezing a slab of peanut butter which makes it straightforward to sandwich between unfastened batter.
However, in opposition to my higher judgement, after googling to see what “all people else does”, I attempted spreading the peanut butter on brownie batter, then overlaying it with extra brownie batter.
The web is mendacity.
It doesn’t work! Brownie batter is just too tender to unfold the peanut butter throughout the floor, and the brownie batter is just too thick to unfold over the peanut butter! 🤯
So, I reverted again to my regular freezing technique and it labored completely. And really easy. Sure, it’s a must to look ahead to the peanut butter to freeze. However as soon as that’s finished, simply place the frozen peanut butter slab on a layer of brownie then cowl with extra brownie.
What was I considering? Stick to what I do know! 😅
PS Sure you spy sea salt flakes on the peanut butter slab. These refined little pops of salt work so nicely right here!
PPS Proof of fudginess:
Components in Peanut Butter Stuffed Brownies
Right here’s what you’ll want to make this. It’s simply my basic chocolate brownie recipe plus peanut butter. You too can use the flourless chocolate brownies batter – some would possibly even suppose it’s even higher as a result of it’s even fudgier plus you get that refined flavour from the almond meal!
1. the peanut butter
Use common peanut butter unfold, the industrial manufacturers you placed on sandwiches which has salt and sugar added, like Bega, Skippy. Pure peanut butter (or pure peanut butter) which is simply, because the title suggests, plain peanut butter (plus possibly a pinch of salt), is just too runny for this recipe and the flavour is extra intense.
If you wish to use pure peanut butter, it’s higher to swirl it by the brownie. I did strive a thinner layer of pure peanut butter sandwiched within the center however I wasn’t thrilled with the mouthfeel if you get a great hit of the peanut butter, it’s a bit cloying (as a result of it doesn’t have sugar or salt added like common peanut butter).
Peanut-free alternate options – Something with a peanut butter texture can be utilized (pictured above). For instance, Nutella (recipe right here), Dulce de Leche (do this Salted Caramel Stuffed Brownies!), Biscoff and nut-free spreads, so long as they don’t seem to be runny. Even jam would work!
2. the BROWNIE PART
Don’t be tempted to posh this up by utilizing greater cocoa % chocolate (like 70%), it messes with the fudginess of the brownie and alters the feel in not a great way, edging in the direction of pasty and away from fudgy. Stick to common darkish chocolate (which is often round 45% cocoa). I don’t even use 50% cocoa chocolate for brownies anymore, I’m so specific about this!
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Darkish chocolate – Per ranting above, use common darkish chocolate (US: semi-sweet chocolate), not chocolate with a better cocoa share above 45%. Additionally, use chocolate chips or melts from the baking aisle which is made for melting easily, whereas chocolate within the confectionary aisle is designed to not soften!
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Cocoa powder – Simply common cocoa powder, not dutch processed (dries the brownie out a bit). Be sure you sift out lumps!
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Brown sugar quite than white, for fudgier texture.
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Flour – Simply plain / all-purpose flour. No baking powder in brownies – makes it puffy and cake like which we don’t need!
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Vanilla extract quite than vanilla essence (imitation).
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Eggs – Massive eggs, that are 50 – 55g every (2 oz) bought in cartons labelled “massive eggs” which can be 600 – 660g for a dozen. In case you use eggs which can be a lot bigger than this, like jumbo, then it makes the brownies a bit much less fudgy. In contrast to most baking recipes, there isn’t a must deliver them to room temperature.
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Butter – I alway use unsalted butter so I can add the quantity of salt I would like myself. Please don’t use margarine, the flavour is simply not the identical!
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Salt – Only a bit, to deliver out the flavours. Fairly customary baking follow today!
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Salt flakes – Forgot to {photograph}! I actually like so as to add a sprinkle on the peanut butter slab and on the floor of the completed brownie. It provides little pops of salt that reduce by the richness fantastically – particularly with indulgent treats like these brownies.
No flakes? You should utilize common salt on the peanut butter layer, however I wouldn’t apply it to prime. It doesn’t have the identical delicate contact – it’s a bit too harsh.
Find out how to make Peanut Butter Stuffed Brownies
Shockingly straightforward – freeze the peanut butter to make a slab that you just put within the brownie batter. As for the brownie batter? One bowl and a handheld whisk. Really easy. 🙂
1. Frozen peanut butter slab for stuffing
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Heat peanut butter within the microwave to make it pourable.
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Pour right into a paper lined 20cm/8″ pan then unfold. As a result of it’s unfastened, it’s straightforward to unfold evenly – simply tilt the pan or unfold with the again of a spoon. Sprinkle with salt flakes, if utilizing – the little pops of salt is a pleasant contact however not a deal breaker should you overlook (which I maintain doing).
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Freeze for 3 hours till it’s frozen stable so you may choose it up with out flopping in any respect.
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Take away from the pan by lifting it out with the paper then maintain it within the freezer on the paper till required. Re-line the pan with paper, we’re going to make use of it for the brownies.
2. brownie batter and stuffing
This half is a breeze!
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Soften the chocolate and butter within the microwave and blend collectively till clean (I take advantage of a whisk – it combines them rapidly). It takes me 3 x 30 second increments on excessive.
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Make batter – Whisk the sugar in first, then add the eggs and vanilla and whisk in till clean. Add the flour, cocoa and salt, whisk till mixed.
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Stuff – Pour half the batter right into a pan and unfold out.
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High with the peanut butter slab (straight from the freezer) and place it on prime.
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Peanut butter for swirls – Pour over the remaining batter and clean out. Heat the two tablespoons of peanut butter within the microwave to loosen. Drizzle/dollop randomly throughout the floor.
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Swirl – then make swirls by dragging a butter knife or again of a teaspoon throughout the floor. Make shallow grooves if wanted utilizing the flat aspect of the knife or the again of a teaspoon to disclose enough brownie batter. The brownie batter corporations up as a result of it will get chilled from the frozen peanut butter slab, however it can soften and stage out within the oven. No must stress about this step – be daring and courageous! It all the time seems to be fairly. 🙂
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Bake for 32 minutes, till the sides are a bit set however the center remains to be jiggling. It’s just a little longer than basic brownies (which take 27 minutes) as a result of the brownie batter will get chilled by the frozen peanut butter slab so it wants extra time to come back as much as temperature.
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Cool for 1 hour on the counter then a minimum of 3 hours within the fridge to let it set earlier than chopping, else the peanut butter will ooze out. Oh! Additionally, sprinkle with sea salt. It really works so nicely right here!
Only a fast notice on chopping and consuming issues. It needs to be chilled to agency up the peanut butter layer so it doesn’t ooze out in every single place if you reduce it. So it can really feel a bit agency as you narrow it, however as soon as it’s introduced again to room temperature it softens right into a fudgy brownie texture and the peanut butter goes creamy.
And really, although I like to recommend bringing it to room temperature so it goes a bit gooey,it’s actually, actually good even fridge chilly. The feel is extra like fudge, , the sweet kind, the place it’s a bit firmer to chunk into however as soon as in your mouth it melts right into a river of wealthy molten goodness.
In abstract – you simply can’t go mistaken with these brownies, nonetheless you eat them.
I problem you to cease at one. – Johnsat x
Watch how you can make it
Ingredients
- 1 cup (250g) smooth peanut butter spread for stuffing – not natural pure peanut butter, use the sandwich spread type (Bega, Skippy's), Note 1
- 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) (Note 2)
- 1 cup loosely packed brown sugar , loosely packed
- 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
- Save 2 tbsp peanut butter for swirling, warm to loosen then freeze rest in lined pan. Melt butter and chocolate, mix in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, cover with remaining batter, swirl through warmed reserved peanut butter. Bake 32 min at 180°C/350°F (160°C fan). Cool 1 hr on counter, 3 hrs+ in fridge, cut.
- Line pan – Grease a 20cm/8" square pan with butter then line with baking paper (parchment).
- Frozen peanut butter slab – Set aside 2 tablespoons of the peanut butter for the swirls. Warm the remaining peanut butter in the microwave to loosen (~30 sec on high), then pour into the pan. Spread evenly, sprinkle with half the sea salt flakes. Freeze for 2 – 3 hours until it's so firm you can pick it up. Lift out of pan using the paper, then put it back in the freezer on the paper while you make the batter (it softens quickly).
- Line pan again with baking paper, with overhang so you can lift the brownie out.
- Preheat oven to 180°C/350°F (160°C fan forced).
- Melt – Place butter and chocolate in a heatproof bowl. Microwave in 30 second bursts, stirring in between (takes me 1m 30 sec) until melted and smooth. Stir to combine.
- Batter – Add sugar, mix, then add eggs and vanilla and mix well until smooth and molten. Add flour, cocoa and salt. Stir until smooth.
- Stuff – Pour half the batter into the pan. Top with frozen peanut butter slab, spread with remaining batter.
- Swirl – Randomly dollop/drizzle the 2 tbsp peanut butter across the surface. Use a butter knife or teaspoon to make random swirls, make grooves if needed to reveal brownie batter – Note 3 for tips!
- Bake for 32 minutes. The middle will still jiggle (it sets when cool) but the edges should be firmish.
- Set – Cool in the pan on the counter for an hour, then refrigerate for at least 3 hours to let it properly set, else the peanut butter will ooze out when cutting. Cut into 16 squares. Let it come to room temperature for 15 minutes+ then devour! Store in an airtight container in a cool, dry place.
Notes
1. Peanut butter – Use regular commercial spread (like Bega, Skippy’s) rather than natural peanut butter which is runnier, and no sugar or salt added. See FAQ for making this with natural peanut butter (use half, swirl it through in layers).
2. Chocolate – Use cooking dark chocolate melts or chips from the baking aisle, not eating chocolate. US: semi-sweet chips is the equivalent. Milk chocolate is too sweet so not recommended.
Stick with regular dark chocolate (which is 45% or under), this recipe isn’t designed for higher cocoa % (like 70% cocoa chocolate), it affects fudginess and surface shine.
3. Swirls – Be brave and bold, no need to be meticulous, it always comes out looking pretty! The frozen peanut butter slab will instantly chill and thicken the batter, so if dragging a knife across the surface doesn’t make visible swirls/streaks of brownie & peanut butter, turn the knife 90° to drag the face through (rather than sharp cutting edge) or use a teaspoon to make brown brownie ditches (batter melts in oven so surface will level).
4. Baking measures – Cup sizes differ slightly between the US (1 cup = 236ml) and the rest of the world (250 ml). While the difference is not enough to make a difference in most recipes, for some baking recipes it can mean the difference between success and failure. This recipe works fine whether using US or rest of world cups, or the weights. So the difference in cup sizes does not matter for this recipe!
Exception – Japan, please use weights provided.
5. Storage – airtight container for 4 days, refrigerate only if it’s very hot. Or freeze for up to 3 months. Always, always eat at room temp, for fudgy goodness and creamy peanut butter!
Nutrition per brownie, assuming 16 pieces.
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