Go Back

Peanut Butter Stuffed Brownies

Course Dessert
Servings 25


  • 1-1/4 cups creamy peanut butter (not natural)
  • 10 talespoons unsalted butter
  • 4 ounces semisweet baking chocolate chopped
  • 1 cup granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 cup sifted unsweetened cocoa powder
  • 1/4 teaspoon salt


  • Place peanut butter in a microwave safe bowl and heat for 20 to 30 seconds or until pourable.
  • Line a metal 8-inch square pan with parchment paper, leaving an overhang.
  • Spread peanut butter into an even layer in pan and freeze for 1 hour or until solid. Use parchment paper to remove from pan and place back in freezer.
  • Preheat oven to 350 degrees. Line the square pan again with parchment paper, leaving an overhang.
  • In large microwave safe bowl, combine butter and chocolate. Microwave in 30-second bursts, stirring frequently, until melted and smooth. Add sugar to mixture and whisk vigorously until combined.
  • Allow to cool until barely warm. Add in eggs, yolk and vanilla and whisk for 1 minute until well combined.
  • Using a rubber spatula, stir in flour, cocoa powder and salt until just combined.
  • Pour half of batter into prepared pan and smooth out.
  • Carefully place frozen peanut butter sheet over batter. Pour remaining batter on top spreading to cover completely.
  • Bake for about 30 minutes or until cooked through but slightly gooey in center. Let cool in pan for 30 minutes.
  • Remove from pan and allow to cool another 30 minutes before serving.


Nutrition information: 174 calories; 12.9g fat; 111mg sodium; 13.8g carbohydrates; 4.3g protein.
Recipe from www.handletheheat.com.