Peanut Butter Stuffed Brownies
So after I made these brownies, I had trouble waiting for them to cool. It felt like it was taking forever. So I decided they had cooled enough and removed them from the pan and cut them. I would definitely recommend waiting until they are completely cooled. As I removed them the corners starting breaking off and it was a little difficult to cut them into uniform and pretty squares.
These brownies are fudgy and chocolatey with a delicious peanut butter filling. Plus the peanut butter chips on top add even more peanut butter flavor. A must bake for any brownie and peanut butter lover.
Peanut Butter Stuffed Brownies
1/2 cup unsalted butter
8 ounces coarsely chopped semi-sweet chocolate, good quality
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons all purpose flour
2 tablespoons unsweetened cocoa powder
Peanut Butter Filling
3/4 cup creamy peanut butter
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons milk
2 tablespoons semi sweet chocolate chips
2 tablespoons peanut butter chips
In a medium saucepan melt the butter and chopped chocolate, over medium heat, stirring constantly. Once completely melted and incorporated, remove from the heat and transfer to a large mixing bowl. Allow to cool slightly for 10 minutes.
Move oven rack to the lower third of the oven and preheat to 350º F. Line a 9x9 square baking dish with aluminum foil allowing some to overhang the edges.
While the chocolate mixture is cooling prepare the peanut butter filling. In a medium bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, combine the peanut butter, sugar, vanilla and milk. Mix on medium high speed until well combined, mixture will be thick.
To the cooled chocolate mixture whisk in both sugars. Add in one egg at a time whisking until fully incorporated after each addition. Whisk in the vanilla. Gently fold in the flour and cocoa powder.
Transfer half of the brownie mixture into the prepared pan and spread into an even layer. Scoop out large pieces of the peanut butter filling and flatten with your hands. Place the flatten piece on top of the brownie layer. Continue until all the of peanut butter filling has been flattened and placed on the brownie layer. Pour the remaining brownie batter on top and gently smooth into an even layer. Sprinkle the top of the brownies with the chocolate and peanut butter chips and gently press the into the brownie batter with the back of a spoon.
Bake for 30-45 minutes or until an inserted toothpick comes out with just a few moist crumbs. The brownies will begin to pull away from the edge of the pan and the top may crack as the brownies cook.
Allow the brownies cool completely on a wire rack in the pan. Once completely cooled, use the overhang of foil to lift the brownie out and carefully remove the foil. Cut into squares and serve. Brownies will stay fresh in an airtight container at room temperature for about 1 week.
*Adapted from Sally's Baking Addiction.