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Peanut butter brownies with fudgy chocolate layers and a thick creamy peanut butter center.
Inga

Decadent Peanut Butter Brownie Recipe

This decadent Peanut Butter Brownie recipe combines rich, fudgy chocolate layers with a thick and creamy peanut butter center. Each brownie has an irresistible gooey texture and delicate crackly top, making it the perfect homemade dessert for chocolate and peanut butter lovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Freezing Time and Cooling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Filling
  • 1¼ cups conventional creamy peanut butter, not natural peanut butter (336 g)
Brownie Batter
  • 10 tbsp unsalted butter (142 g)
  • 4 ounces dark or semisweet baking chocolate, chopped (113 g)
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour (64 g)
  • ¼ cup unsweetened cocoa powder, sifted (25 g)
  • ¼ tsp fine salt

Equipment

  • 1 8 × 8-inch (20 × 20 cm) light-colored metal baking pan
  • 2 Parchment paper
  • 1 Small microwave-safe bowl
  • 1 Large microwave-safe mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups and spoons or digital kitchen scale
  • 1 Sharp knife

Method
 

Prepare the Peanut Butter Filling
  1. Warm the peanut butter: Place the peanut butter in a microwave-safe bowl and heat it for 20-30 seconds, just until smooth and pourable. Do not let it become hot.
  2. Spread it in the pan: Line an 8-inch square baking pan with parchment paper, leaving an overhang along the sides. Pour the peanut butter into the pan and spread it into an even layer.
  3. Freeze the filling: Freeze for approximately 1 hour, or until completely firm. Use the parchment-paper overhang to lift the frozen peanut butter sheet from the pan. Return it to the freezer while preparing the brownie batter.
Prepare the Brownie Batter
  1. Preheat the oven: Preheat the oven to 350°F (175°C). Line the same baking pan with a fresh sheet of parchment paper, leaving an overhang for easy removal.
  2. Melt the butter and chocolate: Combine the butter and chopped chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth.
  3. Add the sugar: Add the granulated sugar to the warm chocolate mixture and whisk vigorously until fully combined. Allow the mixture to cool until it is only slightly warm.
  4. Add the eggs and vanilla: Add the eggs, extra egg yolk, and vanilla extract. Whisk vigorously for approximately 1 minute, until the mixture is smooth and well combined.
  5. Add the dry ingredients: Add the flour, sifted cocoa powder, and salt. Fold gently with a rubber spatula just until no dry streaks remain. Do not overmix.
Assemble and Bake
  1. Add the first brownie layer: Pour half of the brownie batter into the prepared pan and spread it evenly.
  2. Add the peanut butter filling: Place the frozen peanut butter sheet carefully over the brownie batter.
  3. Cover with the remaining batter: Pour the remaining brownie batter over the peanut butter and gently spread it to cover the filling completely.
  4. Bake the brownies: Bake for approximately 30 minutes, or until the edges are set and the center is cooked but still slightly soft. A toothpick inserted into the chocolate layer should come out with a few moist crumbs but no raw batter.
  5. Cool completely: Remove the pan from the oven and allow the brownies to cool completely in the pan. Use the parchment-paper overhang to lift them out, then cut into 16 squares.

Notes

  • Use conventional creamy, no-stir peanut butter. Natural peanut butter can separate and may not create a firm, even filling.
  • Warm the peanut butter only until pourable; do not overheat it.
  • Add the sugar while the chocolate mixture is still warm to help create a thin, crackly top.
  • Allow the chocolate mixture to cool slightly before adding the eggs.
  • Avoid overmixing after adding the flour and cocoa powder.
  • Do not overbake. The center should remain slightly soft because the brownies continue setting as they cool.
  • Allow the brownies to cool completely before slicing for the cleanest squares.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze individually wrapped brownies for up to 2 months.