Peanut butter filled brownies

Filled with a thick layer of peanut butter and topped with peanut butter chips and a peanut butter drizzle, these peanut butter-filled brownies are the ultimate brownies for a peanut butter lover! Made with lightly a bowl mixed by hand fudgy brownies – also easy to make!

a stack of three thick fudgy brownies filled with peanut butter with several brownies and a milk jug in the background

We sneak in just below the wire with the update of April & # 39; s Brownie of the Month. That line of good things comes to those waiting or what? That's true when it comes to brownie recipes.

Of course, you can swirl your brownies with peanut butter. Or you can top your brownies with peanut butter frosting.

But if you love peanut butter (and the continued popularity of my chocolate and peanut butter based cakes tell me you do), you will have plenty of peanut butter. Maximum peanut butter flavor wrapped in a fudgey brownie.

And the best way to achieve this? By filling the brownie full of peanut butter. A large, greasy, peanut butter layer sandwiched between bits of delicious chocolate brownie.

Oh, and then we add some chocolate chips and peanut butter chips on top. And a peanut butter chip dripped because … why not?

The only downside to these peanut butter filled brownies? They disappear too quickly. Good thing you can save this recipe and keep doing more.

three peanut butter filled brownies with peanut butter drizzle stacked on a plate with another brownie with a bite taken out of it

Light blend of hand brownies

This recipe starts with one of my favorite homemade brownie bases. You've seen it before in these Mint Irish Cream Brownies.

They are thick and unlucky and taste even better when refrigerated.

(If hot brownies are more your thing, they're still good. But cooling them first makes them EXTREMELY unfortunate.)

It's the perfect "bread" in our sandwich with stuffed peanut butter brownies.

two photos showing the mix of the dry ingredients in a thick brownie dough manually

Thick peanut butter batter

The key to these peanut butter filled brownies, of course, is to fill them with peanut butter.

However, spreading a layer of peanut butter on top of the dough doesn't really work.

When the dough bakes, the peanut butter melts in and spreads the flavor. (Delicious, but not what we're after.)

I was thinking of freezing a layer of solid peanut butter, as I did with my Ultimate Nutella Brownies, but I didn't really want to wait for the peanut butter to freeze. (And I don't know about you, but I also don't have space in my freezer right now.)

So instead, I filled them with a layer of peanut butter mixed with confectioners ’sugar, similar to what I use in my No Bake Peanut Butter Bars.

The end result? The layer stays different and does not mix with the dough. There is a specific peanut butter flavor that you can both see and taste.

And the sweetened peanut butter + chocolate-brownie combination tastes like a baked brownie-peanut butter cup. (Which is a good thing!)

step by step photos showing the layer of peanut butter filling and cover with brownie dough before and after baking

A quick tip: I recommend using commercial peanut butter, not natural. Why is commercial peanut butter generally better for baking? It's time for my favorite topic … kitchen chemistry!

kitchen Chemistry

Commercial peanut meats undergo one homogenization process which adds a stabilizer to the peanut peanuts to eliminate the separation of oil. As a result of this homogenization, commercial peanut butter is smoother and less frizzy in structure, but most importantly: will not separate after temperature fluctuations. When baking with natural peanut butter, there is often little extra oil that has not been properly stirred in, which will result in a fatter texture in the baking.

Of course, you CAN make these with natural peanut butter if that's what you're holding on to – just make sure to mix the whole jar very well and realize that the peanut butter layer may not be as smooth.

peanut butter brownies with a peanut butter drizzle surrounding a bowl of chocolate and peanut butter chips

Tips and tricks for the best stuffed brownies with peanut butter

  1. Use "regular" commercial peanut butter, not natural peanut butter, for the best structure.
  2. Use high quality baking chocolate for the melted chocolate. Chocolate chips contain extra stabilizers that affect the taste and texture – brownies will taste even better if made with a good quality chocolate bar.
  3. Don't bake brownies! These brownies continue to cook a bit in the pan once they are taken out of the oven, so they should still look a bit leftover when you pull them out.
  4. Recipe can be doubled and baked in a 9 × 13 inch long pan. Add extra 5-10 minutes to the baking time.
  5. Made too many brownies? Residues for these brownies can be stored in the freezer for up to 3 months.

More chocolate peanut butter desserts:

  • Chocolate Peanut Butter Bundt Cake
  • Peanut Butter Cup Cheesecake Dip
  • Chocolate Peanut Butter Banana Pretzel Pie
  • Peanut butter cup cookie cake
  • Peanut butter crunch brownies

2020 Brownie of the Month Series

# gallery-2 {margin: auto} # gallery-2 .gallery-item {float: left; margin-peak: 10px; text-align: center; width: 33%} # gallery-2 img {border: 2px solid # cfcfcf} # gallery-2 .gallery caption {margin-left: 0} Frosted Sprinkle Brownies: These light homemade fudgy and chewy brownies are better than a box mix, but just as easy! And the best part? The rich and creamy chocolate frosting and colorful sprinkles! Loved by kids and adults alike! #bunsenburnerbakery #brownies # frosting #chocolates #sprinkles Frosted sprinkle brownies Ultimate Nutella Brownies: Bring your brownies up to a level with a layer of smashing Nutella baked right inside! With Nutella mixed in the dough and sandwiched in the middle, these lightly made from scratch brownies are really the best! #bunsenburnerbakery #brownies #nutella #nutellabrownies Ultimate Nutella Brownies Cookie dough brownies

Peanut butter filled brownies

Peanut butter filled brownies

Yield: 16 brownies Preparation time: 15 minutes Preparation time: 30 minutes Total time: 45 minutes

Filled with a thick layer of peanut butter and topped with peanut butter chips and a peanut butter drizzle, these peanut butter-filled brownies are the ultimate brownies for a peanut butter lover!

ingredients

For brownies:

  • 8 tablespoons (113 grams) unsalted butter
  • 8 ounces (226 grams) of semisweet chocolate, chopped
  • 3 eggs, room temperature
  • 1 cup (198 grams) of granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup (21 grams) of naturally unsweetened cocoa powder
  • 1 cup (120 grams) altogether

For the peanut butter layer:

  • 1 cup (270 grams) of smooth peanut butter
  • 1 cup (113 grams) of confectioner's sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

To top:

  • 2 tablespoons chocolate chips
  • 6 tablespoons peanut butter chips

Instructions

  1. Prepare the pan. Preheat the oven to 350 ° F. Line an 8-inch square baking dish with aluminum foil, and stretch the foil over the edge. Spray with nonstick cooking spray.
  2. Make brownies. Combine butter and chocolate in a large bowl with microwave. Microwave butter and chocolate for 1 minute at 50% power and stir. Continue to microwave in 1 minute increments at 50% power until the chocolate is fully melted and the mixture is smooth. Whisk the eggs in at a time followed by sugar, vanilla extract and salt. Stir together the cocoa powder and flour with a wooden spoon. The resulting brownie dough will be rather thick; it takes some effort to stir in all the flour.
  3. Make the peanut butter layer. Combine the peanut butter layer ingredients in a medium bowl and mix by hand or with a mixer until well combined and smooth.
  4. Collect brownies. Spread half of the brownie dough in the bottom of the prepared pan. Press the peanut butter mixture on top of the brownies – this mixture will be a bit crumbly and it is easiest to place lumps all over the brownie dough and gently squeeze into a flat layer using the bottom of a measuring cup or glass. Spread the rest of the brownie dough over the peanut butter with a knife to spread to the edges. Put chocolate chips and two tablespoons of peanut butter chips on top of brownies.
  5. Bake brownies. Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out with a moist crumb. Transfer the pan to a wire rack to cool completely.
  6. Make peanut butter dripping. When the brownies are completely cooled, cut into 16 squares. Melt the remaining 4 tablespoons peanut butter chips in a small microwave oven, melt for 30 seconds and stir well, repeat until smooth. Transfer the melted peanut butter chips to a small plastic bag, snip off the corner and drizzle over each brownies. Refrigerate for 10 minutes to set the peanut butter before serving.

notes

  1. Use "regular" commercial peanut butter, not natural peanut butter, for the best structure.
  2. Brownie texture will be better with good quality baking chocolate or chocolate bars, rather than chocolate chips.
  3. Don’t bake brownies – brownies just need to start pulling away from the sides of the pan with a slightly soft center when done.
  4. To bake in a 9×13-inch pan, double the recipe and add another 5-10 minutes to the baking time.
  5. Brownies can be stored at room temperature for a week, but taste even sharper when stored in the refrigerator. The remaining brownies can be stored in the freezer for up to 3 months.

An original protocol from Bunsen Burner Bakery

Nutritional information:

Yield: 16 Serving size: 1 brownie Amount per serving: Calories: 386Total fat: 21.9 g Carbohydrates: 42.0 g Protein: 7.6 g Peanut Butter Stuffed Brownies: an easy homemade recipe for fudgy brownies filled with a thick layer of peanut butter and topped with peanut butter chips and a peanut butter drizzle! #bunsenburnerbakery #brownies # peanutbutterbrownies #chocolat peanutbutter

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