These peanut butter brownies are decadent, sweet and perfect! My Stuffed Peanut Butter Brownie recipe is a chocolate peanut butter fan’s dream!
If you love brownies like we do, try our Nutella Stuffed Brownies too.
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!
Why You’ll Love This Recipe
- Easy To Make. You’ll love how easy this brownie recipe is to make at home. Simple and no fail.
- Great For Parties. Guests of all ages love this decadent homemade brownie recipe.
- Make Ahead. You can make these brownies the day before you need them.
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What You’ll Need
Here are the ingredients you’ll need to make these peanut butter brownies at home. See the recipe card located at the bottom of the post for full details and instructions.
- All-Purpose Flour-Flour is the main dry ingredient in the brownies.
- Kosher Salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- Unsweetened Cocoa Powder– Hershey’s Special Dark is what I prefer.
- Salted Butter– For most of my recipes I use salted butter. Unsalted works too.
- Brown Sugar– This cookie recipe can use light or dark brown sugar.
- Granulated Sugar– This fine white sugar adds sweetness to the brownies..
- Canola Oil– Canola oil is part of the wet ingredients for the brownies.
- Large Eggs– For consistency, I use large eggs in my cooking and baking.
- Creamy Peanut Butter– Use your favorite brand of 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.
Dry Ingredients. Place flour, cocoa powder and salt in a large mixing bowl, stir to combine.
Wet Ingredients. Place hot melted butter, oil, and sugars into a large mixing bowl. Whisk until well combined, a good minute.
Eggs and Vanilla. Stir in eggs and vanilla, whisking another 2 minutes. Slowly stir wet ingredients into the dry ingredient bowl, gently stirring just until batter forms.
Transfer Half Brownie Batter. Spread half of the brownie batter into bottom of baking dish.
Add Peanut Butter Layer. 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.
Add Remaining Brownie Batter. Spoon remaining brownie batter over top of peanut butter layer and carefully spread evenly.
Bake. 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.
Stuffed Peanut Butter Brownies for the win! I think you’re going to love these.
Recipe Tips For Success
- Parchment Paper. Line your baking sheet with parchment paper. This makes for an easy clean up.
- Offset Spatula. Use an offset spatula to spread the peanut butter layer nice and easy over the bottom half of the brownie batter.
- Plastic Knife. Use a plastic knife to cut cooled brownies into squares. This helps prevent sticking. Cuts so nicely.
How To Serve
Serve these tasty stuffed brownies room temperature or warm. Try with a scoop of vanilla ice cream on top for even more decadence.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Try More Easy Homemade Brownie Recipes
Stuffed Peanut Butter Brownies
Equipment
- Oven
- Bowl
- 9 x 13 inch baking dish
- parchment paper
- measuring cups
- measuring spoons
- mixing spoon
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.
Notes
- Parchment Paper. Line your baking sheet with parchment paper. This makes for an easy clean up.
- Offset Spatula. Use an offset spatula to spread the peanut butter layer nice and easy over the bottom half of the brownie batter.
- Plastic Knife. Use a plastic knife to cut cooled brownies into squares. This helps prevent sticking. Cuts so nicely.
Nutrition
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Truly amazing! Start to finish
Can I use maple syrop instead of sugar and how much ?
I haven’t tried that substitution, I don’t think it would work.
Love your recipes!
I’ll try these brownies on this weekend for my friends:) Could you tell me the exact grams of each ingredients?
Hello,
Can I half this recipe? If so, how long should I keep it in the oven?
Thanks!!!
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.