What could be better than a rich classic brownie? A rich chocolate brownie stuffed with peanut butter! It's hard to resist the temptation of brownies on the best of days, but I love peanut butter...as does my whole family. So this recipe is absolutely next level...and most definitely an easy family favourite.
This is a large pan of brownies. You can absolutely half the recipe and make a 9x9 pan instead, but I had lots of people to share with this week so I made a big 9x13. I baked it for almost an hour, but depending on your oven, start checking it after 40 minutes for the large pan and check after 30 mins if halving the recipe.
Above is the peanut butter filling layer. I pressed it into a pan using plastic wrap. It helps to form the layer and then lift a place it in as large of pieces as possible. Pour half the brownie batter into the pan first. Top with peanut butter layer. Then top with remaining batter. It's easy to top using a piping bag...but not necessary.
You could also add a sprinkle of walnuts, peanuts, or chopped peanut butter cups to the mix or on top. But this recipe is awesome just the way it is. I hope you enjoy it as much as we do! It was adapted from Sally's Baking Recipes.
Peanut Butter Stuffed Chocolate Brownies
Ingredients (for 9x13 pan)
1 cup butter
16 oz semi-sweet chocolate...either chips or baking bars
1 1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla
1 1/4 cup flour
4 tbsp cocoa powder
1/2 tsp salt
Peanut Butter Filling
1 1/2 cup peanut butter
2 cups icing sugar
4 tsp vanilla
2 tbsp milk
1/4 cup each chocolate chips and peanut butter chips
(Half all ingredients for a 9x9 pan)
Preheat oven to 350°F
Melt butter and chocolate together in a sauce pan or microwave. If using the microwave, use 30 second increments, stirring after each interval. Place in large bowl off to the side to cool while you make the filling.
In a medium bowl using beaters or a paddle attachment, beat peanut butter, icing sugar, vanilla and milk until combined. Line a 9x13 pan with plastic wrap and press the mixture into the pan. Lift out and lay off to the side while you make the brownie batter.
Line the 9x13 pan with either parchment paper or tin foil with overhang for easy removal later.
Whisk the white and brown sugar into the chocolate mixture. Add the eggs one at a time, whisking until smooth and combined after each addition. Whisk in vanilla.
Gently fold in dry ingredients.
Spread half the brownie batter into the pan. Add the peanut butter layer. Cover with remaining batter. I found it easy to spread by using a piping bag, but it isn't necessary. Spread it smooth and sprinkle with chocolate chips and peanut butter chips and lightly press them into the batter.
Bake for 40 to 55 minutes depending on your oven. Start checking after 40 minutes. For a half pan 9x9 - start checking at 30 minutes. Should take 30 to 40 minutes.
Allow brownies to cool completely in pan on a wire rack. Once cooled, lift out of pan and slice. For neat slices, clean knife after every cut. I cut them after they spent the night in the fridge. I didn't have to clean the knife at all and they came out fudgy and delicious!