Fudgy Peanut Butter Stuffed Brownies

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These fudgy peanut butter stuffed brownies combine 2 layers of gooey chocolate brownie with creamy peanut butter sandwiched in the middle. The layering is surprisingly simple but looks so fancy and beautiful, and the whole recipe only takes 30 minutes of prep time!

4 peanut butter brownies stacked together, with one brownie leaning against the side and small parchment paper squares in between each brownie in the stack

This recipe is basically a Reese's cup in brownie form- just replace the chocolate coating with brownie layers. The fudgiest, richest, most chocolate-y brownie layers ever, that is. Pure heaven.

And btw you see those fancy pretty layers? They are SO easy to do but look so impressive!! Just scroll a little down and I'll walk you through it... This recipe is beautifully deceptive!!

For more chocolate recipes, try my triple chocolate brownies, molten chocolate lava cakes, and chocolate peanut butter cupcakes.

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Ingredients
How to Layer These Brownies
FAQ
Kitchen Equipment
Storing and Freezing Instructions
More Chocolate Recipes You'll Love...
Fudgy Peanut Butter Stuffed Brownies

Ingredients

For the Brownie Layer:

Butter: Are brownies even brownies without delicious fat???
Semi-sweet baking chocolate: This recipe starts by melting down butter and chocolate for fudgy, rich brownies. My favorite brand is Baker's chocolate. You can use chocolate chips instead, but the flavor is inferior.
Sugar: I use both white sugar and brown sugar.
Eggs: You will whip the eggs with the sugar to help form those iconic, crackly brownie tops.
Flour: Using only a small amount of flour keeps the brownies fudgy.
Cocoa powder: You can use natural unsweetened cocoa powder, but I prefer to use dutch-processed cocoa powder for a darker, more robust chocolate flavor.
Vanilla & salt: For flavor.

Ingredients for the brownies portioned into individual bowls, with text overlay indicating each ingredient

I normally add chocolate chips to my brownies, but I chose not to because the peanut butter filling adds plenty of richness. However, feel free to add some if you'd like- 125 grams is a good amount. Peanut butter chips would be SO delicious here too!

For the Peanut Butter Layer:

Creamy peanut butter: Make sure to use a processed peanut butter like Jif or Skippy, NOT natural peanut butter! Even if you stir the natural peanut butter, it's still too oily for baking and separates easily. I haven't tried using crunchy peanut butter, but I am sure it would work.
Powdered sugar: A bit of powdered sugar is added to thicken and sweeten the filling, but not too much. We want to let the peanut butter flavor shine here!
Butter: Butter is solid at room temperature, so once these brownies cool, the butter will help solidify the filling so it doesn't ooze out.

How to Layer These Brownies

First, prep your brownie batter and set it aside. Then make your peanut butter filling. Other recipes make you freeze the filling before but I find that unnecessary. Save yourself the time and the hassle!

Creamy mixture of melted butter and peanut butter being whisked together in a glass bowl

Close-up shot of very orange, thick peanut butter filling

Once both components are made, pour half of your brownie batter into an 8x8 or 9x9 inch (20x20 or 23x23 cm) square pan. The batter is pretty thick, so it may be hard to spread. I find a tiny offset spatula is best for this step.

Close-up shot of rich, thick brownie batter in a glass mixing bowl — Make the brownie batter

Half of the brownie batter spread into a square baking pan — Pour half of batter into pan

Then, dollop your peanut butter filling on top. Don't pour it all into one spot- dollop scoops of the filling evenly on top of the first layer. You can do this with a spoon but I like to use a large cookie scoop.

Spread the peanut butter filling over the brownie batter. Try your best to not mix the two layers- a little bit of mixing is fine but keep them separate as much as possible. Then spread on the remaining brownie batter, again keeping the layers separate. And that's it!

Peanut butter filling spread over the brownie batter layer, swirled together — Spread on filling

Top-down shot of brownie batter in the pan, with top layer being brownie layer — Spread on remaining brownie batter

FAQ

How can I add more peanut flavor to this recipe?

Feel free to add chopped peanuts, chopped Reese's cups, or peanut butter chips to the batter. Or, after layering the pb filling, you could add an additional layer of Reese's cups. You can also swirl extra peanut butter on top of the brownies before baking or drizzle them with melted peanut butter after baking. You could even top the cooled brownies with this peanut butter frosting!

Can I use a boxed mix instead?

I have not tested this recipe using a boxed mix. I worry that the batter would be too thin to hold up the peanut butter filling and that the filling may sink as it bakes. However, you can definitely try it out!

How do I neatly slice brownies?

First, make sure your brownies are cooled COMPLETELY before cutting. You can even chill them for 30 minutes before to make it easier. Then, grab an extra sharp knife and dip it in hot water. Wipe it dry and then slice your brownies. Wipe your knife clean after each cut because some of that fudginess will stick.

4 brownies stacked on top of each other with parchment paper squares in between them, and 2 brownies laid against their sides

Kitchen Equipment

Storing and Freezing Instructions

Wrap leftover brownies individually with plastic wrap and store in an airtight container at room temperature for a few days or in the freezer for up to 2-3 months. Thaw frozen brownies overnight in the fridge.