Fudgy, chocolatey brownies with a creamy peanut butter centre that melts into pure perfection – these Peanut Butter Stuffed Brownies are the ultimate brownie upgrade.
Brownies are already perfect. But when you add a lush, creamy peanut butter filling to the centre? They become extraordinary. These Peanut Butter Stuffed Brownies have it all – a crackly, shiny top, a rich fudgy interior, and a soft peanut butter layer that's studded throughout. The contrast between the deep chocolate flavour and the salty-sweet peanut butter is pure magic, making this the ultimate treat for anyone who loves the classic chocolate-peanut butter combination.
This recipe is foolproof and comes together in one bowl. No complicated techniques, no need to chill the dough – just mix, fill, bake, and enjoy. The peanut butter filling gets dolloped right onto the brownie batter before baking, creating beautiful swirls of creamy peanut butter in every single bite.
🍫 Ingredients
For the brownies
- 225 g unsalted butter
- 300 g caster sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 120 g cocoa powder
- 100 g plain flour
- ½ tsp salt
- ½ tsp baking powder
For the peanut butter filling
- 200 g creamy peanut butter
- 50 g icing sugar
- 2 tbsp melted butter
- Pinch of salt
Optional topping
- Flaky sea salt
- Chocolate chips or chunks
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 180°C (350°F). Line a 23 x 23 cm (9 x 9 inch) square baking tin with parchment paper, leaving some overhang for easy removal.
- Make the brownie batter: In a large microwave-safe bowl, melt the butter in 30-second bursts until fully melted. Whisk in the sugar until combined. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Add dry ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Fold gently with a spatula until just combined – don't overmix. The batter will be thick and glossy.
- Make the peanut butter filling: In a small bowl, combine the peanut butter, icing sugar, melted butter, and salt. Stir until smooth and well combined.
- Layer the brownies: Pour half of the brownie batter into the prepared tin and spread evenly. Dollop the peanut butter filling over the batter in small spoonfuls, then pour the remaining brownie batter on top. Use a knife or skewer to gently swirl the peanut butter into the brownie batter.
- Bake: Sprinkle with flaky sea salt and chocolate chips if using. Bake for 30–35 minutes, until a toothpick inserted into the centre comes out with a few moist crumbs – not wet batter.
- Cool & serve: Let the brownies cool completely in the tin before lifting out and slicing into squares. For clean slices, chill in the refrigerator for 1 hour before cutting.
💡 Pro tip: For the best texture, don't overbake these brownies! They should still be slightly soft in the centre when you take them out – they'll continue to set as they cool, leaving you with perfectly fudgy results.
❓ Tips & Variations
- Peanut butter choice: Use a classic creamy peanut butter like Jif or Skippy – one that you don't have to stir. Natural peanut butter may separate and change the texture.
- Make them extra fudgy: Use dark cocoa powder for a deeper chocolate flavour. Add a shot of espresso powder to enhance the chocolate.
- Topping ideas: Add chocolate chips, chopped peanuts, or a drizzle of melted chocolate on top before baking.
- Storage: Keep in an airtight container at room temperature for up to 5 days – they stay fudgy and moist.
- Freezing: Freeze brownies for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.
- Yield: Makes 12–16 brownies, depending on size.
Fudgy chocolate brownies with a creamy peanut butter centre – the ultimate brownie upgrade.
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