Filed Under: Brownie | Chocolate | Dessert

Peanut Butter Stuffed Brownies

By Tessa Arias
  |  
October 7th, 2021
4.78 from 186 votes
4.78 from 186 votes

Peanut Butter Stuffed Brownies are fudgy chocolate brownies stuffed with a thick layer of pure peanut butter for the most rich and indulgent treat. For serious peanut butter lovers only!!

Yield: 9 large or 16 small brownies

Prep Time: 20 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Like an even more flavor Reese’s peanut butter cup!
Texture: Crazy rich, fudgy, and gooey.
Ease: Super strong peanut butter taste and texture which is hard to achieve when baking with the stuff.
Pros: Fun twist on brownies for PB lovers.
Cons: None!!
Would I make this again? Yes yes and yes.

I’m obsessed with peanut butter and have no shortage of peanut butter desserts in my recipe index. You guys know this already!

However sometimes the most frustrating part of baking with peanut butter is that the intensity of that distinct nutty taste is subdued with baking.

Unless you’re making my No Bake Peanut Butter Cheesecake or Peanut Butter Frosting, you just lose some of that peanutty goodness once it enters the oven.

Peanut butter stuffed brownies stacked on top of each other on a plate

Especially when you add another strong flavor like chocolate to the mix. So I took the challenge for making Peanut Butter Brownies that maintained the integrity of the peanut flavor even after baking.

I thought about just topping chocolate brownies with a PB frosting or add peanut butter chips to the brownie batter. But I wanted them to be ultra rich, fudgy, and slightly gooey. I wanted them to be like a peanut butter cup, but with brownie instead of solid chocolate enrobing the PB. Because this is how my mind works.

Peanut butter stuffed brownies cut into nine squares

So I came to the conclusion that stuffing the brownies with peanut butter would do the trick. But how do you prevent the peanut butter from melting into the batter as it bakes and losing its distinct taste and texture?

Well you basically freeze a layer of peanut butter in advance of stuffing! Doing so gives you the best texture that peanut butter has to offer.

Sheet of frozen peanut butter for filling chocolate brownies

I got the idea from Recipe Tin Eats, she did the same thing but with Nutella! So I took that technique and coupled it with PB and my favorite simple brownie base and the results were nothing short of mouthwatering.

Make sure you have a glass of cold milk handy when serving. These babies are so thick, rich, and fudgy they practically require it 🙂

How to Make Peanut Butter Stuffed Brownies

How to Add Peanut Butter to Brownies

This is the fun part of this recipe! To get the best peanut butter flavor AND texture, melt down peanut butter, pour it into a parchment lined baking pan, then freeze it for 1 hour until we have a sheet of solid peanut butter.

Use enough parchment to create an overhang so that you can lift the sheet of peanut butter out of the pan and place it back in the freezer while you mix up the batter and pour half of it into the pan. Top the batter with the PB sheet then pour the remaining batter on top. Bake immediately!

Important: be sure to use conventional creamy peanut butter like Skippy or Jif. Any kind of “natural” peanut butter in which the oil separates won’t work in this recipe.

How to make fudgy brownies

A couple things in this recipe make the peanut butter brownies ultra fudgy. First, there’s no shortage of butter. Second, I use an extra egg yolk to add even more richness.

You’ll also notice there’s no baking soda or baking powder in this recipe. That’s because we’re making fudgy rich brownies, not cake. Whisking the eggs vigorously for a full minute as the recipe instructs will add enough air to slightly leaven the brownies without creating a cakey texture.

Whatever you do, be sure not to accidentally over measure the flour and cocoa powder. For perfect measurements, weigh both ingredients with a digital kitchen scale.

If you don’t have one, then lightly spoon each ingredient into the measuring cup and sweep off the excess. This will prevent you from compacting too much into the cup and creating dry brownies.

Additionally, try not to overbake your brownies as this could dry out the texture. I found the perfect bake time to be around 30 minutes in my oven.

Is oil or butter better for fudgy brownies?

I recently experimented with Butter vs. Oil in brownies to see how the type of fat used affects the final result. The brownies made with butter were fudgier and softer than the oil brownies. There were also some shocking differences in the crusts of the two brownie batches! You’ll find this Peanut Butter Brownie recipe uses all butter for the perfect texture and flavor.

Check out my Butter vs. Oil in Baking article for a full breakdown each of these fats and how they affect tenderness, flavor, and texture in baked goods (and not just brownies).

sliced brownies on a pan comparing whether oil or butter is better in baking

What pan is best for baking brownies?

A square light colored reflective metal baking pan is always my go to for practically any brownie recipe. Metal (namely high quality heavy aluminized steel or anodized aluminum) conducts heat more quickly and efficiently than glass or ceramic pans.

Avoid metal pans that are darkly colored as they conduct heat too aggressively and will likely lead to burnt or dried edges.

If you must use a glass or ceramic pan please note that the texture of the brownies may become gummy or overly dense and they’ll likely take significantly longer to bake. You run the risk of the center never cooking through with glass or ceramic.

Are peanut butter brownies supposed to be gooey in the middle?

I like my brownies to remain slightly gooey and soft in the middle. Especially these ones since they’re stuffed with peanut butter! However, they should still bake up so they’re safe to eat and solid enough to eat by hand once cooled and sliced. Make sure to allow your brownies to cool completely if they seem gooey. You can always let them cool, cut into squares, then nuke in the microwave if you want them so gooey they require a fork to eat.

How to Make Brownies with Shiny Thin Crust

You know that shiny, glossy, crinkly, tissue thin crust on top of brownies? The key to achieving that crust requires dissolving your sugar properly!⁠ I share my secret methods for perfectly crinkly brownie tops⁠ in this article. And some surprising mistakes you may be making which prevent the brownie “skin!”⁠

overhead shot of chewy brownies, no chocolate chip brownies, powdered sugar brownies, and cooled butter brownies

How to store brownies?

Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They’ll become more like a thick fudge in the fridge in the most delicious way. You can also reheat the brownies in the microwave until they’re gooey again, if you’d prefer.

Easy peanut butter filled chocolate brownies cut into squares and stacked on top of each other

More Homemade Brownie Recipes

4.78 from 186 votes

How to make
Peanut Butter Stuffed Brownies

Yield: 9 large or 16 small brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Freezing time 1 hour
Total Time: 1 hour 50 minutes
Peanut Butter Stuffed Brownies are fudgy chocolate brownies stuffed with a thick layer of pure peanut butter for the most rich and indulgent treat. For serious peanut butter lovers only!!

Ingredients

Peanut butter filling:

  • 1 1/4 cups (336 grams) creamy conventional peanut butter (NOT 'natural')**

Brownies:

  • 10 tablespoons (142 grams) unsalted butter
  • 4 ounces (113 grams) semisweet baking chocolate, chopped
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder, sifted
  • 1/4 teaspoon fine salt

Directions

Make the peanut butter filling:

  1. Place the peanut butter in a heat safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
  2. Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.

Make the brownies:

  1. Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.

  2. In a large microwave-safe bowl combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
  3. Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
  4. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
  5. Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
  6. Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
  7. Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!

Recipe Video

Recipe Notes

Feel free to reduce the amount of peanut butter to 1 cup or 3/4 cup if you want less.
To double this recipe, use a 9x13 pan and bake for the same amount of time.
Course : Dessert
Cuisine : American
Keyword : peanut butter brownies, peanut butter stuffed brownies
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Stephanie — June 15, 2022 at 1:51 pm

    Hi Tessa!
    I only have crunchy Jiff. Would that work?

    • #
      Kiersten @ Handle the Heat — June 16, 2022 at 7:07 am

      Hi Stephanie! It will work – you will just have the little crunchy peanut bits in there, but if you like that, go for it 🙂

  2. #
    Jeannie — April 10, 2022 at 3:36 pm

    can I please get the carb count for this recipe. TYIA

    • #
      Emily — April 12, 2022 at 9:01 am

      Hi Jeannie, here at Handle the Heat, we don’t count carbs or calories. We firmly believe that dessert is meant to be an indulgence and should never be punished ❤️️ You’re welcome to use a carb counter online to find out for yourself, but we can’t help further. Good luck!

  3. #
    Mandy — April 5, 2022 at 6:21 pm

    Wow, made these this weekend and they were A-mazing! And they didn’t last long! Thank you so much!

  4. #
    Sophia — April 5, 2022 at 10:21 am

    This was really good and I would make this again!

  5. #
    Cheryl — March 15, 2022 at 12:09 pm

    hello! am just wondering instead of using the frozen PB, are we able to use melted PB instead?

    • #
      Emily — March 17, 2022 at 10:17 am

      Hi Cheryl! No, that won’t achieve the same results. Melted peanut butter would melt into the batter as it bakes and would lose its distinct taste and texture!

  6. #
    Lisa — February 27, 2022 at 8:02 pm

    I made these today. Absolutely delicious! My family loved them!

  7. #
    Miranda — February 2, 2022 at 6:49 pm

    Can I use chocolate chips instead of baking chocolate? We don’t have any baking chocolate on hand

    • #
      Emily — February 3, 2022 at 10:42 am

      Hi Miranda! We prefer using baking chocolate because chips have added ingredients that help them to maintain their chip shape when exposed to heat, and they won’t melt down as smoothly as a chopped baking bar; however, you’re welcome to give it a try! 🙂

  8. #
    Lea — January 24, 2022 at 4:27 pm

    Without anything added to the peanut butter filling, it almost tasted burned once the brownies were cooked. not really a recipe I’d make again. Instead Id do a peanut butter frosting or something else.

    • #
      Emily — January 25, 2022 at 11:29 am

      Sorry to hear that, it definitely shouldn’t taste like that! What kind of peanut butter did you use? Also, what type of pan did you bake them in, was it light or dark colored? I’d love to help figure out what went wrong!

  9. #
    Ruth — December 21, 2021 at 8:16 am

    These look AMAZING! Do you think this peanut butter method would work with your chewy brownie recipe? It’s my all-time FAVE brownie recipe but I wasn’t sure if there would be issues with swapping it in for the brownie part.Thank you!!

    • #
      Emily — December 21, 2021 at 9:45 am

      Hi Ruth! We haven’t tried that, so I can’t say for sure! Let us know how it goes if you give them a try 🙂

  10. #
    Douglas G Burger — December 9, 2021 at 5:24 pm

    Slower cooking?

    • #
      Emily — December 10, 2021 at 12:06 pm

      Hi Douglas! Can you please elaborate? I’m not sure what you mean. Thanks!

      • #
        Donovan — March 5, 2022 at 5:32 pm

        I think he means it takes longer than 30 mins to bake; Like significantly longer than 30 mins.

  11. #
    Fannie Mitchell — October 17, 2021 at 7:35 pm

    Can I substitute a cream cheese base instead of peanut butter? If so how would I make the filling?

  12. #
    Jules — October 7, 2021 at 6:43 pm

    Using a light reflecting metal pan… I’d like to double this recipe but was wondering how to adjust the baking time. Thanks!!

    • #
      Emily — October 8, 2021 at 10:26 am

      Hi Jules! To double this recipe, bake in a 9×13 pan. You shouldn’t have to adjust the baking time. Let us know what you think!

  13. #
    Dlevy — July 30, 2021 at 11:43 am

    Hi. Could I possibly freeze the peanut butter square overnight for use the next day? Thanks

    • #
      Emily — July 30, 2021 at 2:47 pm

      Yes, that’s fine! Just make sure it’s in an air-tight container. Enjoy your brownies!

      • #
        Dlevy — July 31, 2021 at 1:29 pm

        Thanks for your prompt reply. I actually put it in the freezer per the directions and it worked fine. These were very simple and easy to make. Got rave reviews. I actually liked the fact that they were not too sweet. I will be making these again. Thanks for a great recipe.

        • #
          Emily — August 2, 2021 at 4:26 pm

          So wonderful to hear your brownies were enjoyed! Happy to help 🙂

  14. #
    Ab — July 16, 2021 at 2:15 pm

    I am not a baker – true novice here. This recipe is written with concise easy to follow directions. I made these brownies for a charity event to sell alongside other goodies which were made by experienced bakers. These babies were an early sell out. Not only delicious, they are also irresistible eye candy. Thank you for the killer recipe.

    • #
      Tessa — July 19, 2021 at 10:45 am

      Amazing!! Thank you so much for taking the time to write your review, I’m so excited for you that they were such a hit!!

  15. #
    Ashwathy — July 12, 2021 at 1:30 pm

    Can we not use the same recipe as the Chocolate Brownie Recipe on your Instagram Highlight? I’m asking this because it’s by far on of the BEST recipes I’ve ever tried and I’m almost sceptical to use cocoa powder in my batter anymore.

    • #
      Tessa — July 12, 2021 at 3:44 pm

      My Fudgy Brownie recipe? I haven’t tried that, let me know how it goes!

  16. #
    Mikery2 — July 6, 2021 at 1:20 pm

    I have made hundreds of brownie recipes in my life, and a score of peanut butter brownie recipes. Many of these are good, but they all adulterate the peanut butter with butter and/or powdered sugar. With this recipe you get the pure jolt of peanut butter with every bite. Liquifying then freezing the peanut butter layer is genius.

    This is clearly the best peanut butter brownie recipe out there.

    • #
      Tessa — July 6, 2021 at 3:03 pm

      Thank you so much for taking the time to comment, I really appreciate it! You just made my day 🙂

  17. #
    Mimi S. — June 30, 2021 at 9:25 pm

    Hi! Since I don’t have a 8 inch spare pan, could I bake these brownies in an approx. 8 inch springform? Do I need to make any adjustments to the recipe (amounts of ingredients, baking time)? Thanks for your help!

    • #
      Tessa — July 1, 2021 at 9:49 am

      I haven’t tried them in an 8-inch springform so I can’t say for sure! I’d make sure it’s not a dark-colored pan. You shouldn’t have to make any adjustments to the recipe, but with the baking time it all depends on the actual size of your springform as well as the type (light or dark-colored) of pan that it is. Let me know how it goes!

      • #
        Mimi S. — August 7, 2021 at 8:06 am

        Hi Tessa! So first of all this recipe is amazing! Everyone who ate them raved about how good they are. Super fudgelicious!
        The springform pans worked well. I was backing 3 pans at a time. One of them was getting burnt slightly, so I took them out. The middle was still a bit gooey and then deflated. but all of this was nothing a sharp knife and a generous amount of chocolate ganache topping couldn’t fix. 😉 I just made a second batch today and the 2 pans is cooling right now, I am curious to see how they turned out. I turned off the oven after ca. 28 min. and let them sit in the warm oven for a few more minutes before taking them out. Anyway, thanks for a great recipe!

        • #
          Emily — August 9, 2021 at 12:33 pm

          Thanks for checking back in with us, Mimi, to let us know how it went! So happy they were such a hit 🙂

  18. #
    emily — April 11, 2021 at 1:43 pm

    Hi! I’m gonna make this for my fam but can do this with Kraft peanut butter?

    • #
      Tessa — April 12, 2021 at 9:33 am

      Any creamy conventional peanut butter is fine, just make sure it’s NOT natural! Enjoy your brownies!

  19. #
    Belle — April 4, 2021 at 8:58 pm

    Turned out so good! My family loved these brownies!!

    • #
      Tessa — April 5, 2021 at 10:14 am

      Hooray!!

  20. #
    Grace — March 20, 2021 at 9:39 pm

    We were too lazy and didn’t freeze the peanut butter but they still turned out SO amazing!

    • #
      Tessa — March 22, 2021 at 1:08 pm

      So glad you enjoyed this recipe!

  21. #
    Rebecca — March 8, 2021 at 1:13 pm

    This was so easy and delicious. Followed the recipe exactly as written and it came out perfectly.

  22. #
    Clare — March 8, 2021 at 8:52 am

    I tried making this for the first time yesterday for my Bible study group and everyone loved it. It’s going to be a weekly brownie served at our sessions now ! I used natural peanut butter that didn’t have the oil too separated from the paste so it still worked.

    Just wondering, does the brownie batter become like chocolate mousse before baking? Mine looked like that and i had to manually spread it with my spatula to cover the base of the baking pan .

  23. #
    Kate — February 4, 2021 at 4:44 pm

    These were amazing! Very easy to make and turned out perfectly. I think this is the first batch of brownies I’ve made that weren’t overcooked. Freezing the peanut butter layer had me thinking – could you use a similar method to make blondies with a jam layer (instead of brownies with a peanut butter layer)?

    • #
      Tessa — February 5, 2021 at 10:39 am

      So glad you enjoyed these brownies! And I think that should work!

  24. #
    Мария — December 18, 2020 at 6:12 am

    Много благодаря за страхотния десерт. Правя го вече няколко пъти.
    Страхотна идея е това с фъстъченото масло.

  25. #
    Kelly Rhone — December 16, 2020 at 12:24 am

    I doubled the recipe, and it turned out perfectly! I will definitely be making these again. Freezing the peanut butter is genius !

    • #
      Tessa — December 16, 2020 at 9:59 am

      So glad you enjoyed these brownies!

  26. #
    Miranda — November 5, 2020 at 11:51 am

    These are the best brownies I’ve ever had in my life. And they still would be if I’d actually had brownies other than Betty Crockers boxed powder. Sorry Betty, you’ve been replaced!

    • #
      Tessa — November 5, 2020 at 1:46 pm

      Haha yay! This is such an amazing compliment – thank you!

  27. #
    Courtney H. — October 21, 2020 at 3:01 pm

    Are you supposed to remove the parchment paper at all before you bake these? The recipe didn’t call for such things, so I have parchment paper above the frozen peanut butter, that’s spread with the cocoa powder. Something tells me I was supposed to remove the parchment paper that the frozen peanut butter was attached to because how is the peanut butter supposed to make it to the other bottom layer if there’s parchment paper in the way?

    I already have these baking. I’m so worried. Please email me or contact me asap!

    • #
      Michael Dwyer — June 13, 2021 at 2:50 pm

      Oh, no! What did you end up doing? Where you able to salvage the brownies?

  28. #
    Candice — October 15, 2020 at 2:14 am

    Hi there, i wanted to thank you for this recipe. I’ve been baking it and selling it in my Coffee van here in ireland for the past few weeks and here is some of the feedback i had: “Best thing you baked so far”, “Best brownie i had in my life”, “they are to die for”.
    Thanks so much for this gorgeous recipe !

  29. #
    Divya — September 18, 2020 at 8:38 am

    What can I replace the peanut butter with …

  30. #
    CareWill — September 15, 2020 at 1:50 pm

    I made these brownies today and they are delicious. Recipe is perfect. Easy! Will definitely make again.

  31. #
    Rachel — September 13, 2020 at 6:48 pm

    How much should I adjust the baking time for a 9″ pan do you think? Or will they be too thin in that case? I suppose I could make a bit more batter.

  32. #
    Irene — August 1, 2020 at 8:25 pm

    I made this yesterday and it’s beautiful!! It tastes so good. Just a question, why there is no pretty crack on top of my brownies? It is completely shiny. I see that yours have that pretty crack.

  33. #
    Jo Wilkinson — June 22, 2020 at 4:14 pm

    I made this for my friend’s birthday. She loves peanut butter and chocolate. I was very disappointed. The brownies were simply not sweet enough!! I followed the directions perfectly, next time I will use my own brownie recipe and even add some sugar to the peanut butter filling. I apologized to her and told her to eat them with ice cream!!!

  34. #
    Lindsey — June 21, 2020 at 5:30 pm

    So. Stinking. Good. I made these in a glass pan so they were slightly underbaked, but oh man… a little vanilla ice cream on top and WHOA!

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed