Peanut Butter Stuffed Brownies
Fudgy dark chocolate brownies with a creamy peanut butter layer baked inside, made in one pot and cut into 9 squares.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Medium pot
- Whisk or spatula
Ingredients
Main Ingredients
- 14 tbsp unsalted butter 1 3/4 sticks, cut into pieces
- 1 ¼ cup dark chocolate chips 7 oz
- 1 cup brown sugar loosely packed
- 3 large eggs lightly beaten
- 1 tsp vanilla extract
- ½ cup all purpose flour spooned and leveled
- ¼ cup unsweetened cocoa powder
- ⅛ tsp kosher salt
- 1 cup smooth peanut butter for the filling
- ¼ tsp flaky salt for sprinkling on top
Instructions
Cooking
- Prepare the pan. Heat the oven to 350 degrees F. Grease an 8x8 inch pan and line it with parchment, leaving an overhang. Melt the base. Melt the butter and chocolate chips in a pot over low heat for 3 to 4 minutes, stirring until glossy. Remove from the heat and cool 5 minutes.
- Mix the batter. Stir in the brown sugar, then the eggs and vanilla until the batter looks shiny and thick.
- Add the dry mix. Whisk the flour, cocoa, and kosher salt, then fold into the pot until no dry streaks remain.
- Layer the filling. Pour half of the batter into the pan, spoon the peanut butter on top, and spread it to within 1/2 inch of the edges. Cover with the rest of the batter.
- Bake. Sprinkle with the flaky salt and bake 25 to 30 minutes, until a toothpick shows a few moist crumbs.
- Cool and slice. Cool completely in the pan, about 30 minutes, then lift out and cut into 9 squares.
Notes
Substitutions: Semi sweet chips can replace the dark chocolate, and crunchy peanut butter can replace smooth.
Tips: Warm stiff peanut butter for a few seconds so it spreads easily. Do not taste the batter because it contains raw eggs.
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.