Peanut Butter Stuffed Brownies are rich, decadent, and layered with gooey chocolate and creamy peanut butter. Each bite delivers the perfect balance of sweet and salty flavors in an irresistible dessert bar.
Why You’ll Love This Recipe
- Intensely fudgy texture with a creamy center
- Classic flavor pairing of peanut butter and chocolate
- Visually appealing layers
- Simple ingredients with big impact
- Easy to make for holidays, parties, or bake sales
- Freezer-friendly and great for meal prep
- Crowd-pleasing and indulgent
- Customizable with toppings or mix-ins
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
- Baking powder
- Chocolate chips
- Creamy peanut butter
- Powdered sugar (optional, for the filling)
Directions
- Preheat oven to 350°F (175°C). Line a square baking dish with parchment paper.
- Melt the butter and stir in granulated sugar and brown sugar until smooth.
- Add eggs and vanilla extract and beat until well combined.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Fold in chocolate chips.
- Pour half the brownie batter into the baking dish and spread evenly.
- In a separate bowl, mix creamy peanut butter with powdered sugar until a thick paste forms (optional for firmness).
- Drop spoonfuls of peanut butter mixture over the brownie layer and gently spread.
- Pour the remaining brownie batter over the top and smooth it out.
- Bake for 30–35 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
- Cool completely before slicing.
Servings and timing
Servings: 16 brownies
Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes
Variations
- Use crunchy peanut butter for added texture
- Add chopped peanuts or Reese’s candies on top
- Drizzle with melted chocolate or caramel
- Use a brownie mix for a quicker version
- Substitute almond or cashew butter for a different nutty flavor
Storage/Reheating
- Store in an airtight container at room temperature for up to 4 days
- Refrigerate for up to a week
- Freeze for up to 2 months, layered with parchment paper
- Reheat gently in the microwave for a warm center
FAQs
Can I use boxed brownie mix?
Yes, just prepare the batter according to the package and layer with peanut butter.
Can I make these gluten-free?
Use a 1:1 gluten-free flour substitute.
Do I need to refrigerate the peanut butter filling?
No, it bakes fine at room temperature.
Will the peanut butter dry out?
Not if baked properly—it should remain soft and creamy inside.
Can I double the recipe?
Yes, use a 9×13-inch pan and adjust the baking time slightly.
What’s the best peanut butter to use?
Creamy peanut butter provides the smoothest filling.
Can I skip the powdered sugar in the filling?
Yes, but the filling may be softer and more prone to spreading.
Should I underbake for fudginess?
Slight underbaking ensures moist, gooey brownies.
Can I swirl the peanut butter instead of layering?
Yes, for a marbled effect.
How do I cut clean slices?
Chill the brownies and use a sharp knife wiped clean between cuts.
Conclusion
Peanut Butter Stuffed Brownies are the ultimate treat for chocolate and peanut butter lovers. With their rich layers and satisfying texture, they’re perfect for dessert tables, holiday trays, or anytime indulgence.
PrintPeanut Butter Stuffed Brownies
Rich and gooey chocolate brownies with a luscious peanut butter filling hidden inside—perfect for satisfying both chocolate and peanut butter cravings.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips (optional)
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla until smooth.
- Add cocoa powder, flour, salt, and baking powder. Mix until just combined. Fold in chocolate chips if using.
- In a separate bowl, mix peanut butter and powdered sugar until smooth and thickened.
- Spread half the brownie batter into the prepared pan.
- Dollop spoonfuls of the peanut butter mixture over the batter and gently spread or swirl it across the top.
- Top with the remaining brownie batter and spread evenly.
- Bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs.
- Cool completely before cutting for clean slices and maximum fudginess.
Notes
- Use natural peanut butter for a saltier, less sweet filling.
- Add a pinch of sea salt on top before baking for a salted brownie finish.
- Brownies can be stored in an airtight container for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 26g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
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