Description
Decadent Peanut Butter Stuffed Brownies featuring a rich dark chocolate batter encasing a smooth peanut butter slab, finished with swirls of peanut butter and a hint of sea salt for a perfect sweet-salty balance. These brownies are baked to a fudgy perfection and chilled to set, creating a luscious treat that melts in your mouth.
Ingredients
Peanut Butter Filling
- 1 cup (250g) smooth peanut butter spread
- 1 tsp salt flakes, divided
Brownie Batter
- 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
- 1 1/4 cups (200g) dark chocolate chips (7 oz)
- 1 cup loosely packed brown sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup plain flour
- 1/4 cup cocoa powder
- 1/8 tsp cooking salt / kosher salt
Instructions
- Prepare the Pan: Grease an 8-inch (20cm) square pan with butter, then line it with baking paper, leaving an overhang to lift the brownie out later.
- Make Frozen Peanut Butter Slab: Save 2 tablespoons of peanut butter for swirling. Warm the remaining peanut butter for about 30 seconds in the microwave to soften, then spread evenly in the lined pan. Sprinkle with half the sea salt flakes. Freeze for 2-3 hours until firm enough to lift out and handle without breaking. Keep frozen on the paper while preparing the batter.
- Preheat Oven: Set oven to 180°C (350°F) or 160°C fan-forced.
- Melt Butter and Chocolate: In a heatproof bowl, microwave unsalted butter and dark chocolate chips in 30-second intervals, stirring between bursts, until smooth and fully melted (approximately 1 minute 30 seconds).
- Make Batter: Stir brown sugar into the melted chocolate and butter mixture until combined. Then mix in the lightly beaten eggs and vanilla extract until the mixture is smooth and molten.
- Add Dry Ingredients: Sift together plain flour, cocoa powder, and salt. Gradually stir this into the wet mixture until the batter is smooth and uniform.
- Assemble Brownie Layers: Pour half of the prepared batter into a new lined pan. Carefully place the frozen peanut butter slab over this layer, then cover it evenly with the remaining brownie batter.
- Swirl Peanut Butter: Dollop the reserved 2 tablespoons of peanut butter randomly on top of the batter. Use a butter knife or teaspoon to swirl the peanut butter through the batter, creating attractive marbling and revealing some brownie underneath. This adds flavor and visual appeal.
- Bake: Bake in the preheated oven for 32 minutes. The edges should feel set, but the center will jiggle slightly as it will firm up upon cooling.
- Cool and Set: Let the brownies cool in the pan on the countertop for about 1 hour. Then refrigerate them for at least 3 hours to fully set the peanut butter layer, preventing oozing when cutting.
- Serve and Store: Remove brownies by lifting with the paper overhang. Cut into 16 squares. Allow pieces to come to room temperature for at least 15 minutes before serving for optimal texture. Store leftovers in an airtight container in a cool, dry place.
Notes
- Using smooth peanut butter is essential for a creamy and smooth filling.
- Ensure the peanut butter slab is completely frozen before layering to prevent mixing into the brownie batter.
- Swirling the reserved peanut butter on top creates a beautiful marbled effect and bursts of peanut flavor.
- Proper chilling after baking is crucial to allow the peanut butter to set, making clean slices possible without oozing.
- Brownies stored at room temperature will last for 2-3 days; refrigeration extends freshness but allow warming before serving.
- Prep Time: 20 minutes (plus 2-3 hours freezing peanut butter slab and 1 hour cooling)
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
