Peanut Butter Stuffed Brownies
Deep chocolate brownies made with dark brown sugar and unsweetened cocoa powder, with a layer of silky peanut butter in the center.
Ingredients
- 1 1/4 cups no stir peanut butter I use JIF
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 8 ounces semisweet chocolate
- dash espresso powder optional
- 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 Free 1:1 baking flour
- 2 tablespoons unsweetened cocoa powder
Instructions
- Line a 9x9 pan with parchment. Melt the peanut butter just until pourable, add to the pan, and freeze for 1 hour.
- Remove the peanut butter from the freezer, lifting the parchment from the sides. Place back in the freezer and leave the pan out.
- Preheat your oven to 350 degrees F. Place the pan in the oven for 3 minutes to help defrost it, 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 the sugars, eggs, salt, and vanilla to the pot. Whisk until combined. Add flour and cocoa powder.
- Line the pan with parchment and pour in half the batter. Remove the peanut butter from the freezer and carefully peel it off the paper. Lay it flat on the brownie batter, then add the rest of the batter on top of the frozen peanut butter layer.
- Bake immediately for 30 minutes.
- Remove and let cool completely. Cut and serve. Store in an airtight container or covered in the baking pan for up to 1 week.