Peanut Butter Brownies Recipe
Peanut butter brownies are rich and fudgy brownies stuffed with a layer of creamy peanut butter filling. Top these easy and chewy stuffed brownies with swirls of peanut butter for even more decadent chocolate and peanut butter cup flavor.
Equipment
- 2 parchment papers
- 2 microwave safe mixing bowls
- 1 whisk and flexible spatula or spoon
Ingredients
- 1 cup (264 g) creamy peanut butter
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) semi sweet chocolate chips, divided
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs (US), room temperature
- 1 large egg yolk (US), room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon salt
- ½ cup (40 g) unsweetened or dutch process cocoa powder
- 1 cup (120 g) all purpose flour
- ¼ cup (66 g) creamy peanut butter for topping
Instructions
- Line an 8x8 pan with two layers of parchment paper or wax paper. Each layer should cover the bottom and two sides of the pan.
- Heat 1 cup of peanut butter just enough so that it is pourable. Pour the peanut butter into the prepared pan and transfer to the freezer to set for at least 30 minutes and up to 1 hour.1 cup (264 g) creamy peanut butter
- Once the peanut butter is frozen, remove the layer from the pan and return it to the freezer until the brownie batter is prepared. Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a microwave safe mixing bowl add the butter and ½ cup (85 g) of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together.1 cup (226 g) unsalted butter, 1 cup (170 g) semi sweet chocolate chips, divided
- Whisk the in the granulated sugar and light brown sugar into the still warm melted butter and chocolate. Heat the mixture for one additional minute and whisk again until fully combined. Allow the mixture to sit for 5 minutes, if needed, to cool to room temperature.1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar
- Whisk in the eggs, egg yolk, vanilla extract and cocoa powder and salt until smooth and glossy. This takes many whisks around the bowl. Lift the whisk and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect. Whisk in the flour until well combined. Fold in the reserved chocolate chips if using in the brownies.2 large eggs (US), room temperature, 1 large egg yolk (US), room temperature, 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt , ½ cup (40 g) unsweetened or dutch process cocoa powder, 1 cup (120 g) all purpose flour
- Evenly scoop half of the brownie batter into the prepared pan. Remove the frozen peanut butter layer from the freezer. Gently lay the peanut butter layer on top of the brownie batter and gently pull the parchment paper off the peanut butter. Top with the remaining brownie batter and remaining ¼ cup peanut butter. If needed, warm the peanut butter to make it pourable.¼ cup (66 g) creamy peanut butter for topping
- Bake for about 45 - 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the brownies in the pan for 30 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy!
Notes
Store: Once the brownies have cooled completely to room temperature, store them in an airtight container for up to 5 days.
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