Peanut Butter Stuffed Brownies

If you’re craving a dessert that’s rich, indulgent, and guaranteed to impress, Peanut Butter Stuffed Brownies are exactly what you need. These brownies deliver everything chocolate lovers dream of—fudgy centers, crackly tops, and a thick, creamy peanut butter layer hidden inside. No fancy techniques, no complicated tools—just simple pantry ingredients transformed into a bakery-style treat. Whether you’re baking for a party, a cozy weekend, or a serious chocolate craving, this recipe sets you up for flawless results and irresistible flavor from the very first bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Ultra-fudgy texture – Melted butter and chocolate create a dense, molten brownie crumb.
• Perfect peanut butter center – Freezing the peanut butter ensures a thick, clean layer instead of messy mixing.
• Simple pantry ingredients – No specialty items required.
• Crowd-pleaser dessert – Chocolate and peanut butter is a combo everyone loves.
• Bakery-style results at home – Clean slices, dramatic layers, and rich flavor.
• Make-ahead friendly – Tastes even better after chilling.

This recipe stands out because the peanut butter is stuffed—not mixed—giving you bold flavor contrast and a striking layered look that feels extra special with minimal effort.

Ingredients Needed

For the Peanut Butter Filling

• 1 cup (250 g) smooth peanut butter – use sandwich-style spread (not natural), for structure and creaminess
• 1 teaspoon sea salt flakes, divided – enhances sweetness and balances richness

For the Brownie Batter

• 200 g (14 tbsp) unsalted butter – melted for richness
• 1¼ cups (200 g) dark chocolate chips – choose good-quality chocolate for depth
• 1 cup brown sugar, loosely packed – adds moisture and caramel notes
• 3 large eggs, lightly beaten and at room temperature
• 1 teaspoon vanilla extract – rounds out the chocolate flavor
• ½ cup all-purpose flour – just enough to hold the brownies together
• ¼ cup cocoa powder – intensifies the chocolate taste
• ⅛ teaspoon kosher salt – sharpens all the flavors

How to Make Peanut Butter Stuffed Brownies

Prepare the Peanut Butter Layer

1. Line an 8-inch (20 cm) square pan with parchment paper.
2. Scoop out 2 tablespoons of peanut butter and set aside for swirling later.
3. Microwave the remaining peanut butter for about 30 seconds until just pourable.
4. Spread evenly in the lined pan, sprinkle with half the salt flakes, and freeze for 2–3 hours until completely firm.
   This step is key—it keeps the peanut butter as a distinct layer instead of melting into the batter.

Prep the Pan and Oven

1. Once frozen, lift the peanut butter slab out using the parchment.
2. Re-line the same pan with fresh parchment, leaving overhang for easy removal.
3. Preheat the oven to 180°C / 350°F (160°C fan).

Melt the Chocolate and Butter

1. Place butter and chocolate chips in a heatproof bowl.
2. Microwave in 30-second bursts, stirring between each, until smooth and glossy.
   Stop as soon as melted—overheating can make chocolate grainy.

Make the Brownie Batter

1. Stir brown sugar into the warm chocolate mixture until fully combined.
2. Add eggs and vanilla; mix until thick, shiny, and smooth.
3. Gently fold in flour, cocoa powder, and salt until no dry spots remain.

Assemble the Brownies

1. Pour half of the batter into the prepared pan and spread evenly.
2. Place the frozen peanut butter slab on top.
3. Cover with the remaining brownie batter, smoothing gently to seal the edges.

Swirl and Bake

1. Warm the reserved peanut butter slightly and drizzle over the top.
2. Use a knife to create loose swirls—don’t overmix.
3. Bake for 32 minutes.
   The center should still jiggle slightly; it will set as it cools.

Cool and Set

1. Cool in the pan for 1 hour at room temperature.
2. Refrigerate for at least 3 hours before slicing for clean layers.
3. Cut into 16 squares and let sit at room temperature for 15 minutes before serving.

Serving and Storage Tips

• Serve slightly warm for a gooey center or fully chilled for sharp, bakery-style slices.
• Add a sprinkle of flaky salt or drizzle with melted chocolate for extra flair.
• Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
• For longer storage, freeze individual slices for up to 2 months.

Helpful Notes

• Don’t use natural peanut butter—it separates and won’t set properly.
• For extra decadence, add chocolate chunks to the batter.
• Use a sharp knife wiped clean between cuts for neat slices.
• Chilling is not optional—this is what keeps the peanut butter from oozing out.

Conclusion

These Peanut Butter Stuffed Brownies are the ultimate answer to serious dessert cravings. With their fudgy chocolate base, bold peanut butter center, and dramatic swirls on top, they deliver maximum impact with surprisingly simple steps. The freezer trick guarantees perfect layers, while chilling ensures clean slices every time—making this recipe both foolproof and impressive.

If you tried this recipe, I’d love to hear how it turned out! ⭐ Leave a comment and star rating below, and don’t forget to share your brownies on Pinterest or Facebook. Did you add a twist—extra chocolate, crunchy peanut butter, or a different swirl? Let us know!

Frequently Asked Questions (FAQ)

Can I use natural peanut butter?

No. Natural peanut butter is too oily and won’t firm up properly when frozen.

How do I make this gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend.

Why do my brownies look underbaked?

A slight jiggle in the center is intentional. They firm up as they cool and chill.

Is this recipe freezer-friendly?

Yes! Slice first, then freeze in an airtight container for up to 2 months.

Can I double the recipe?

Yes—use a 9×13-inch pan and increase baking time by about 8–10 minutes.