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Peanut Butter Stuffed Brownies
Recipe video above. High impact brownie with a neat layer of peanut butter stuffed inside so you get fudgy chocolate brownie and peanut butter in every single bite!Forget trying to spread peanut butter on a layer of brownie batter (it's impossible. Impossible!). Make your life easy and freeze a slab of peanut butter in your brownie pan, then just sandwich that between the batter.PS Sprinkling salt flakes on the peanut butter slab and again on top of the brownie is 👌🏻
👥 16 Servings⏱️ Prep & Cook: 3h 47m⏳ Prep: 15 min🔥 Cook: 32 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●microwave
- ●oven
- ●bowl
- ●knife
📝 Preparation Steps
1
ABBREVIATED RECIPE
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Save 2 tbsp peanut butter for swirling, warm to loosen then freeze rest in lined pan. Melt butter and chocolate, mix in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, cover with remaining batter, swirl through warmed reserved peanut butter. Bake ⏱️ 32 min at 180°C/350°F (160°C fan). Cool ⏱️ 1 hr on counter, ⏱️ 3 hrs+ in fridge, cut.
(250g) smooth peanut butter spread for stuffing1 cuplarge eggs (, lightly beaten)3
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FULL INSTRUCTIONS
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Line pan - Grease a 20cm/8" square pan with butter then line with baking paper (parchment).
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Frozen peanut butter slab - Set aside 2 tablespoons of the peanut butter for the swirls. Warm the remaining peanut butter in the microwave to loosen (~⏱️ 30 sec on high), then pour into the pan. Spread evenly, sprinkle with half the sea salt flakes. Freeze for ⏱️ 2 - 3 hours until it's so firm you can pick it up. Lift out of pan using the paper, then put it back in the freezer on the paper while you make the batter (it softens quickly).
(250g) smooth peanut butter spread for stuffing1 cupsalt flakes (, divided)1 tsp
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Line pan again with baking paper, with overhang so you can lift the brownie out.
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Preheat oven to 180°C/350°F (160°C fan forced).
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Melt - Place butter and chocolate in a heatproof bowl. Microwave in ⏱️ 30 second bursts, stirring in between (takes me 1m ⏱️ 30 sec) until melted and smooth. Stir to combine.
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Batter - Add sugar, mix, then add eggs and vanilla and mix well until smooth and molten. Add flour, cocoa and salt. Stir until smooth.
(250g) smooth peanut butter spread for stuffing1 cuplarge eggs (, lightly beaten)3
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Stuff - Pour half the batter into the pan. Top with frozen peanut butter slab, spread with remaining batter.
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Swirl - Randomly dollop/drizzle the 2 tbsp peanut butter across the surface. Use a butter knife or teaspoon to make random swirls, make grooves if needed to reveal brownie batter - Note 3 for tips!
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Bake for ⏱️ 32 minutes. The middle will still jiggle (it sets when cool) but the edges should be firmish.
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Set - Cool in the pan on the counter for an hour, then refrigerate for at least ⏱️ 3 hours to let it properly set, else the peanut butter will ooze out when cutting. Cut into 16 squares. Let it come to room temperature for ⏱️ 15 minutes+ then devour! Store in an airtight container in a cool, dry place.
Nutrition Facts
calories
671 kcal
fat Content
44 g
serving Size
48 g
fiber Content
4 g
sugar Content
38 g
sodium Content
263 mg
protein Content
12 g
trans Fat Content
0.4 g
cholesterol Content
58 mg
carbohydrate Content
61 g
saturated Fat Content
30 g
unsaturated Fat Content
11 g
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