Sharing decadent peanut butter brownies today! My Stuffed Peanut Butter Brownie recipe is a chocolate peanut butter fan’s dream!
Peanut Butter Brownies
Homemade brownies are without a doubt one of my favorite desserts to make for parties and celebrations. Everyone appreciates a good brownie. This recipe is one of my favorite brownie recipes and I think you’re going to love them too!
Be sure to try my M&M’s Brownies too. Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For Peanut Butter Brownie Recipe
*See bottom of post for entire recipe in recipe card.
- all-purpose flour
- kosher salt
- unsweetened cocoa powder, Hershey’s Special Dark is what I prefer
- salted butter
- brown sugar
- granulated sugar
- canola oil
- large eggs
- creamy peanut butter
How To Make Peanut Butter Brownies
- Preheat oven to 350 degrees F. and line an 9 x 13 inch baking dish with parchment paper.
- Place flour, cocoa powder and salt in a large mixing bowl, stir to combine. Place hot melted butter, oil, and sugars into a large mixing bowl. Whisk until well combined, a good minute. Stir in eggs and vanilla, whisking another 2 minutes. Slowly stir wet ingredients into the dry ingredient bowl, gently stirring just until batter forms.
- Spread half of the brownie batter into bottom of baking dish. Use a cookie scoop to scoop peanut butter evenly over top of brownie batter, then use a knife or offset spatula to spread evenly over batter. Spoon remaining brownie batter over top of peanut butter layer and carefully spread evenly.
- Bake for 40-45 minutes, until mostly baked through. Remove from oven and let cool for at least 1 hour before cutting into squares. Serve room temperature or warmed with a scoop of ice cream.
Place dry ingredients in a large mixing bowl, then whisk wet ingredients together.
Pour wet ingredients into the dry ingredients, stirring until well combined.
Place half of brownie batter into bottom of baking dish, spreading evenly.
Use a medium sized cookie scoop to scoop creamy peanut butter over bottom half of brownie batter.
Use a knife or offset spatula to spread peanut butter layer, then top with remaining brownie batter and spread evenly over peanut butter. Bake at 350 degrees F. for 40 minutes, or until baked through. Let cool for a good 45 minutes to an hour before cutting into squares.
Stuffed Peanut Butter Brownies for the win! I think you’re going to love these.
Chewy Brownie Recipe
Enjoy friends!
Stuffed Peanut Butter Brownies
Equipment
- Oven
- Bowl
- 9 x 13 inch baking dish
- parchment paper
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder I prefer and use the Hershey's Dark Cocoa
- 1 teaspoon kosher salt
- 2 sticks salted butter melted and hot to the touch
- 1/4 cup canola oil
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar light or dark
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/2 cups creamy peanut butter
Instructions
- Preheat oven to 350 degrees F. and line an 9 x 13 inch baking dish with parchment paper.
- Place flour, cocoa powder and salt in a large mixing bowl, stir to combine. Place hot melted butter, oil, and sugars into a large mixing bowl. Whisk until well combined, a good minute. Stir in eggs and vanilla, whisking another 2 minutes. Slowly stir wet ingredients into the dry ingredient bowl, gently stirring just until batter forms.
- Spread half of the brownie batter into bottom of baking dish. Use a cookie scoop to scoop peanut butter evenly over top of brownie batter, then use a knife or offset spatula to spread evenly over batter. Spoon remaining brownie batter over top of peanut butter layer and carefully spread evenly.
- Bake for 40-45 minutes, until mostly baked through. Remove from oven and let cool for at least 1 hour before cutting into squares. Serve room temperature or warmed with a scoop of ice cream.
Nutrition
Pin Stuffed Peanut Butter Brownies
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Love your recipes!
I’ll try these brownies on this weekend for my friends:) Could you tell me the exact grams of each ingredients?
I made a half batch of these last night. I used my brownie pan (11×7″) and instead of spreading the peanut butter on the batter, I spread it on a sheet of wax paper and froze it first! Then when I was ready for it, I peeled it off and layered it on the batter. It worked great! It was hard waiting an hour to devour them but I was patient. They were ooey gooey and PERFECT with a glass of milk!
These look great! Does the peanut butter layer stay gooey and separate from the chocolate, even after baking? Thanks!
Yes it does 🙂
Looks yummy!
But Am I right you didn’t use melted chocolate on this brownies?
Cause as what I saw to other brownies recipe they are using melted chocolate.
Hey, Jenny! Love your recipes….especially when I want to truly indulge in decadent desserts!
My question: Isn’t there a way to print this peanut butter brownie recipe WITHOUT 4 pages of color pictures?
I wanted to have the recipe, but printing all that makes it almost expensive to have and not very easy to keep in a file either.
Thanks!
Hi Matt, if you scroll down to the bottom of the post in the recipe card there’s an option to click print there. That will just print the recipe for you. Let me know if you have any problems with that.