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–+ servings
Stack of peanut butter brownies.

Gooey Chocolate Peanut Butter Brownies

These fudgy, and moist chocolate peanut butter brownies are stuffed with a thick layer of creamy peanut butter in every bite!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 355 kcal

Ingredients
 
 

Peanut butter filling

  • 1 ⅓ cups Peanut butter
  • ½ cup Powdered sugar

Brownie batter

  • 5.30 oz Butter unsalted
  • 7 oz Dark chocolate
  • ½ teaspoon Kosher salt
  • ½ cup Cocoa powder
  • 1 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 2 Eggs
  • 1 Egg yolks
  • ⅔ cup Flour

Instructions
 

  • Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 9 baking pan.
  • Into a medium mixing bowl, add the peanut butter and powdered sugar (I highly recommend sifting the powdered sugar), and mix until well combined.
  • In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
  • Add the eggs, egg yolk, granulated sugar, cocoa powder (sift!) kosher salt, and vanilla extract, and mix with a whisk until well combined.
  • Add the flour and mix until just combined. Do not overmix to keep the brownies fudgy.
  • Pour half of the brownie butter into the lined baking pan, and smooth it out with a spatula.
  • Carefully top the brownie batter with the peanut butter mixture and spread it with your clean hands. (Grab chunks of the peanut butter mixture, flatten them out, and layer)
  • Top with the rest of the brownie batter and carefully smooth it out with a spatula.
  • Bake in a 180c (350f) preheated oven for 30-40 minutes. Do not overbake it to keep it fudgy!
  • Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart. Serve and enjoy.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
  • Don’t overbake your brownies! To have super moist brownies, we like to underbake the brownies a little bit.
  • Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.

Nutrition

Calories: 355kcalCarbohydrates: 32gProtein: 8gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 53mgSodium: 237mgPotassium: 268mgFiber: 4gSugar: 18gVitamin A: 285IUCalcium: 31mgIron: 3mg
Keyword Chocolate Peanut Butter Brownies, Peanut Butter Brownies
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