Description
Indulgent peanut butter stuffed brownies marry rich chocolate with creamy peanut butter in a delectable dessert sensation. Chocolate lovers will savor each fudgy bite of this irresistible treat that promises pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 1¼ cups (336 grams) creamy peanut butter
- 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
Flour and Dry Ingredients:
- ½ cup (64 grams) all-purpose flour
- ¼ cup (25 grams) unsweetened cocoa powder, sifted
- ¼ teaspoon fine salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Transform peanut butter into a pliable consistency by warming it in a microwave-safe bowl for approximately 25 seconds, ensuring a smooth, liquid-like texture.
- Create a foundation for the peanut butter layer by lining an 8-inch square metal pan with parchment paper, extending slightly over the edges for easy extraction.
- Spread the warmed peanut butter evenly across the prepared pan, creating a uniform layer that will serve as the hidden filling.
- Carefully transfer the pan to the freezer, allowing the peanut butter to solidify completely for about 60 minutes.
- Remove the hardened peanut butter sheet using the parchment overhang and return it to the freezer while preparing the brownie base.
- Activate the oven to 350°F, positioning the rack in the center for optimal heat distribution.
- Melt chocolate and butter together in a microwave-safe bowl, using 30-second intervals and stirring between each cycle until a smooth, glossy mixture forms.
- Incorporate sugar into the melted chocolate-butter blend, whisking vigorously until fully integrated and the mixture reaches a slightly cooler temperature.
- Introduce eggs, additional yolk, and vanilla extract to the chocolate mixture, blending thoroughly for approximately one minute until the batter becomes slightly thickened.
- Gently fold in flour, cocoa powder, and salt, using a rubber spatula and minimizing stirring to maintain the batter’s delicate texture.
- Pour half the brownie batter into the prepared pan, creating an even base layer.
- Delicately position the frozen peanut butter sheet directly onto the initial brownie layer.
- Complete the assembly by covering the peanut butter layer with the remaining brownie batter, ensuring complete and uniform coverage.
- Slide the pan into the preheated oven and bake for approximately 30 minutes, watching for a set exterior with a slight center jiggle.
- Allow the brownies to rest in the pan for half an hour, then lift out using the parchment paper.
- Permit an additional 30-minute cooling period before slicing into precise squares.
- Store the brownies in an airtight container at room temperature for up to three days, or refrigerate for extended freshness up to five days.
- For an indulgent experience, serve the brownies chilled to enhance their fudgy consistency.
Notes
- Freeze the peanut butter layer beforehand to create a perfect, clean insert that won’t blend into the brownie batter.
- Use high-quality chocolate and unsalted butter for rich, smooth brownie texture and intense chocolate flavor.
- Whisk eggs and sugar thoroughly to create a smooth, glossy base that ensures ultra-fudgy brownies.
- Avoid overmixing the batter to prevent tough, dense brownies; fold dry ingredients gently until just combined.
- Check brownies around 25-30 minutes to prevent overbaking, aiming for a slightly gooey center for maximum moisture.
- Chill brownies before serving for cleaner cuts and an intensified, fudge-like consistency that enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg