Description
Chocolate lovers rejoice with these indulgent peanut butter stuffed brownies that blend rich cocoa and creamy peanut butter into a sinful dessert. Smooth brownie layers encase a luscious peanut butter core, promising pure bliss in each delectable bite you’ll savor.
Ingredients
Scale
Brownies Base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Chocolate Topping:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, allowing overhang for easy removal.
- Whisk together flour, cocoa powder, salt, and baking powder in a medium bowl until thoroughly combined and lump-free.
- Cream butter and both sugars in a separate large mixing bowl until light and fluffy, approximately 3 minutes.
- Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition, then stir in vanilla extract.
- Gradually fold dry ingredients into wet mixture, stirring until a smooth brownie batter forms without overmixing.
- Prepare the peanut butter filling by mixing peanut butter, powdered sugar, softened butter, and vanilla extract until creamy and uniform.
- Pour half the brownie batter into the prepared pan, spreading evenly across the bottom.
- Dollop the peanut butter filling in small mounds across the first brownie layer, then carefully cover with remaining brownie batter.
- Use a knife to create gentle swirling patterns, ensuring peanut butter is partially integrated but not completely mixed.
- Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan.
- For the chocolate topping, melt chocolate chips with heavy cream in a microwave, stirring every 15 seconds until smooth.
- Drizzle melted chocolate over cooled brownies, then refrigerate for 15 minutes to set the topping.
- Lift brownies from pan using parchment paper edges, slice into squares, and serve.
Notes
- Ensure butter and eggs are at room temperature for smoother batter consistency and better mixing.
- Avoid overmixing the brownie batter to prevent tough, dense brownies that lack a tender crumb.
- Create clean, swirled layers by using a gentle folding technique with a knife, keeping peanut butter distinct from chocolate batter.
- Consider using natural peanut butter for a less sweet filling, which balances the rich chocolate base.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 50 mg