Name: Peanut Butter Stuffed Brownies
Prep time: 15 min
Cook time: 32 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 cup (250 g) smooth peanut butter (not natural); 1 tsp sea salt flakes, divided; 200 g unsalted butter; 1¼ cups dark chocolate chips; 1 cup loosely packed brown sugar; 3 large eggs, lightly beaten; 1 tsp vanilla extract; ½ cup plain flour; ¼ cup cocoa powder; ⅛ tsp kosher or cooking salt

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Short description

I recently discovered Peanut Butter Stuffed Brownies, and wow—the fudgiest chocolate brownie I’ve ever made, with a creamy slab of salted peanut butter at its center. Every bite feels like a chocolate and peanut butter dream come true.

Peanut Butter Stuffed Brownies

Why You’ll Love This Recipe

I adore how each brownie square features both fudgy chocolate and a rich, creamy peanut butter layer. Freezing the peanut butter slab makes assembly seamless, and sprinkling sea salt flakes gives that perfect balance of sweet and savory. These have become my go-to show-stopper dessert—and I seriously had trouble stopping at just one.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (250 g) smooth peanut butter spread (not natural)
1 tsp sea salt flakes, divided
200 g unsalted butter
1¼ cups dark chocolate chips
1 cup loosely packed brown sugar
3 large eggs, lightly beaten
1 tsp vanilla extract
½ cup plain flour
¼ cup cocoa powder
⅛ tsp kosher or cooking salt

directions

I start by warming the peanut butter and pouring it into a lined 8-inch square pan, sprinkling half the salt flakes on top, and freezing it until solid (about 2–3 hours).
While that’s freezing, I melt butter and chocolate together in the microwave, whisk in sugar, then eggs and vanilla. Once smooth, I fold in the flour, cocoa, and salt until the batter is uniform.
I pour half the batter into a newly lined pan, top with the frozen peanut butter slab, then cover with the remaining batter. I reserve about 2 tablespoons of peanut butter, warm it to loosen, dollop it across the top, and swirl lightly with a knife to get a marbled finish.
I bake at 350°F (180°C) for 32 minutes—edges should be firm while the center remains slightly wobbly. After baking, I let it cool on the counter for 1 hour, then chill in the fridge for at least 3 hours before slicing to ensure the peanut butter stays neatly in place.

Servings and timing

Makes 16 squares.
Prep: ~15 minutes (+ 2–3 hours freeze time)
Cook: 32 minutes
Cooling: 1 hour at room temperature + 3 hours in the fridge

Variations

I sometimes use Biscoff or Nutella in place of peanut butter for a different flavor twist, although the texture changes slightly. If I only have natural peanut butter, I swirl it through the batter instead of freezing it—it still works but doesn’t form that clean sandwich layer and the flavor can be more intense.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 4 or 5 days—refrigerate only if it’s very warm where I live. They freeze well too—up to 3 months. I always bring them to room temperature before serving so they become gooey and the peanut butter softens beautifully.

FAQs

Can these be made gluten free?

Absolutely—I use a flourless chocolate brownie base as a substitute, and the baking time and temperature stay the same. They come out just as fudgy and satisfying.

How long do they keep fresh?

They stay fresh for up to 5 days in an airtight container at room temperature. If it’s hot, I refrigerate them to help them last longer.

Can I use natural peanut butter instead of sweetened spread?

You can, but I found it too runny and strongly flavored. It doesn’t layer as neatly and may seep into the brownie. It’s better used swirled into the batter.

What type of chocolate should I use?

I stick with dark or semi-sweet chocolate chips, ideally up to 45% cocoa. Anything higher tends to dry out the brownie and reduces that fudgy shine I love.

Can I use crunchy peanut butter instead of smooth?

Smooth peanut butter gives the best texture and consistency when frozen. Crunchy peanut butter can lead to uneven layers and burnt nuts on top—still doable, but smooth is preferred.

Conclusion

I feel like I’ve finally nailed the perfect peanut butter-stuffed brownie. The contrast between fudgy chocolate and creamy, salted peanut butter is divine. The freezing trick makes assembly effortless, and the chilling step ensures clean, beautiful slices. If I’m going to indulge in a chocolate treat, this is the one I reach for every time.