Stuffed Peanut Butter Brownies

Baking has always been a journey of discovery for me, a blend of science and art that never ceases to amaze. I recall a particular weekend when the craving for something indulgent struck, and I reminisced about the classic combination of chocolate and peanut butter.

Determined to create a treat that would satisfy this craving, I decided to experiment with layering creamy peanut butter within rich, fudgy brownies. The process was both exciting and therapeutic, as the kitchen filled with the aroma of melting chocolate and roasting peanuts. As I pulled the pan from the oven and allowed the brownies to cool, the anticipation was almost unbearable.

Finally, slicing into them revealed a gooey peanut butter center enveloped by decadent chocolate layers. Sharing them with friends and family that evening, the unanimous verdict was clear: this recipe was a keeper. The joy of creating something so delightful from scratch was a reminder of why I fell in love with baking in the first place.

Short Description

These Stuffed Peanut Butter Brownies feature a luscious layer of creamy peanut butter nestled between rich, fudgy chocolate brownie layers, creating an indulgent treat that’s perfect for any occasion.

Key Ingredients

Stuffed Peanut Butter Brownies

Stuffed Peanut Butter Brownies have a creamy peanut butter center tucked between rich, fudgy chocolate layers—an indulgent treat for any occasion.

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Ingredients

  

• 1¼ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp kosher salt
• 1 cup salted butter
• ¼ cup canola oil
• 1½ cups granulated sugar
• 1 cup packed brown sugar (light or dark)
• 4 large eggs
• 1 tbsp pure vanilla extract
• 2½ cups creamy peanut butter

Instructions

 

• Set oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper, leaving extra on the sides for easy lifting.
• In a large bowl, whisk flour, cocoa powder, and salt until evenly combined.
• In another bowl, whisk hot melted butter, canola oil, granulated sugar, and brown sugar for 1 minute until glossy and smooth.
• Whisk in eggs and vanilla for 2 minutes until the mixture is thick and shiny.
• Fold the wet mixture into the dry ingredients just until no flour remains. Don’t overmix.
• Spread half the batter into the pan. Dollop peanut butter over it, then smooth into an even layer.
• Gently spoon the remaining batter over the peanut butter and spread to cover completely.
• Bake for 40–45 minutes until edges are set and a toothpick comes out with moist crumbs. Don’t overbake.
• Cool completely in the pan. Lift out using the parchment, transfer to a board, and cut into squares