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Stuffed Peanut Butter Brownies

Emily Parker
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 bars
Calories 460 kcal

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder Hershey’s Dark preferred
  • 1 teaspoon kosher salt
  • 1 cup 2 sticks salted butter, melted and hot
  • 1/4 cup canola oil
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar light or dark
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups creamy peanut butter

Substitutions and Tips:

  • Use dark chocolate chips or chunks in the batter for extra gooeyness.
  • Substitute almond butter or sunflower seed butter for a twist.
  • Add a sprinkle of flaky sea salt on top before baking for contrast.

Instructions
 

Step 1: Preheat and Prep

  • Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.

Step 2: Mix Dry Ingredients

  • In a large bowl, whisk together flour, cocoa powder, and salt. Set aside.

Step 3: Combine Wet Ingredients

  • In another large bowl, whisk together the melted butter, canola oil, granulated sugar, and brown sugar until well blended and glossy.
  • Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.

Step 4: Combine Wet and Dry

  • Gradually stir the dry ingredients into the wet ingredients just until combined. Do not overmix.

Step 5: Layer the Brownies

  • Pour half of the brownie batter into the prepared pan and spread evenly.
  • Drop spoonfuls of 1 1/4 cups peanut butter over the batter, then gently spread into a layer.
  • Top with the remaining brownie batter, smoothing the surface.

Step 6: Swirl the Top

  • Warm the remaining 1 1/4 cups peanut butter in the microwave for about 15–20 seconds until pourable.
  • Drizzle over the top in a zigzag pattern. Use a knife to create swirls.

Step 7: Bake

  • Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Step 8: Cool and Slice

  • Let brownies cool completely in the pan before lifting out and slicing into 16 bars.
  • Tip: Chill before cutting for cleaner slices and a firmer texture. Use a warm knife for smooth edges.

Notes

  • Use Quality Cocoa: Dark cocoa gives a deeper, more complex flavor.
  • Hot Butter Matters: It helps dissolve the sugar for a shiny, crackly top.
  • Room Temp Eggs: Help batter mix smoothly and evenly.
  • Don’t Overbake: The brownies will continue to set as they cool.