I couldn’t be friends with someone who didn’t love this combination for brownies! Or maybe I could? More for me!
Featuring a deep chocolate flavor thanks to the combination of dark brown sugar and unsweetened cocoa powder with a layer of silky peanut butter mashed in the center. Peanut butter and chocolate were made for this Heavenly brownie recipe!
The secret is to time it all out. It is fairly simple to follow, first you freeze the peanut butter. These are not made to be healthy and it works with a no-stir generic brand of peanut butter. You need to buy one that is thick, I use JIF, but use any that you like.
After it is frozen (about 1 hour), you start making the batter. Keep the peanut butter in the freezer until you are ready to assemble your layers. The cooling period is crucial here because you want the peanut butter to set up. Now, if you are like me you cannot wait so you dive right in! HA! My patience is only good for 4 hours.
These are great to serve any time of the year for any get together, family party, birthday’s, small gatherings, etc. Heck, I would even have these at my wedding if I ever got married….I mean who needs cake when you have these? BUT REALLY!
Follow the steps below to re-create one of the most baked brownies from all of my social media platforms!
Peanut Butter Stuffed Brownies
Ingredients
- 1 1/4 cup no stir peanut butter (I use JIF)
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 8 ounces semisweet chocolate
- Dash espresso powder
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs + 1 yolk
- 1/4 tsp salt
- 2 teaspoons vanilla extract
- 8 tablespoons all-purpose flour or Gluten Free1:1 baking flour
- 2 tablespoons unsweetened cocoa powder
Directions
- Line 9×9 pan with parchment, melt on just until pourable, add to pan and freeze for 1 hour.
- Remove pb from freezer lifting the parchment from the sides. Place back in freezer, leave pan out.
- Preheat your oven to 350 degrees F, place pan in oven for 3 minutes to help defrost pan. Then remove to cool.
- In a large sauce pan over low heat, melt butter, oil, and chocolate together until smooth. Add espresso powder until combined (optional).
- Add into the pot sugars, eggs, salt, and vanilla. Whisk until combined. Add flour, cocoa powder.
- Line baking sheet with parchment, pour in half the batter, remove on from freezer and carefully peel peanut butter off the paper. Lay flat on brownie batter then add the rest of the batter on top of the frozen peanut butter layer.
- Bake immediately for 30 minutes.
- Remove let cool completely! Cut and serve. Store in air tight container or cover in baking pan for up to 1 week.
