Description
These Peanut Butter Stuffed Brownies bring together rich chocolate and creamy peanut butter in a simple dessert. Perfect for sharing at gatherings or enjoying at home, they are easy to make and utterly delicious!
Ingredients
Scale
- 1 cup (258 g) creamy peanut butter
- 14 tablespoons (200 g) unsalted butter
- 1 cup (182 g) semisweet chocolate chips
- 1 cup (200 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (63 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder
- ⅛ teaspoon kosher salt
- 2 tablespoons semisweet chocolate chips
- 2 tablespoons peanut butter chocolate chips
Instructions
- Line an 8×8-inch baking pan with parchment paper, ensuring the parchment overhangs for easy removal.
- Warm the peanut butter in the microwave for about 30 seconds until soft; be cautious not to overheat.
- Spread the warmed peanut butter evenly in the prepared pan, smoothing it into an even layer.
- Freeze the pan for 2 to 3 hours until the peanut butter is fully set and firm when touched.
- Once the peanut butter is frozen, lift it out using the parchment overhang and keep it in the freezer while preparing the brownie batter.
Notes
For a richer flavor, consider adding a pinch of espresso powder to the brownie batter.
You can use crunchy peanut butter for added texture if desired.
Store any leftover brownies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 392
- Sugar: 25g
- Sodium: 167mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 56mg