Peanut Butter Stuffed Brownies recipes - Bar cookie

Author: Joseph Umanzor  

Peanut Butter Stuffed Brownies are fudgy chocolate brownies stuffed with a thick layer of pure peanut butter for the most rich and indulgent treat. Chewy, fudgy homemade chocolate brownies stuffed with a peanut butter filling and topped with peanut butter and chocolate chips.

Super! Peanut Butter Brownies

Make and share this Super! Peanut Butter Brownies recipe from Food.com.
Provided by: FLKeysJen
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 10

Ingredients:

• 1/2 cup peanut butter
• 1/3 cup butter
• 1 cup sugar
• 1/4 cup brown sugar, firmly packed
• 2 eggs
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 ounces semi-sweet chocolate chips (1/2 to 3/4 cup)
• 1/2 teaspoon vanilla

Nutrition:

• Calories: 274.9 calories
• Fat: 13.6 grams
• Saturated Fat: 5.9 grams
• Cholesterol: 44.5 milligrams
• Sodium: 187.3 milligrams
• Carbohydrate: 35.9 grams
• Fiber: 1.4 grams
• Sugar: 26 grams
• Protein: 5.2 grams

How to cook:

1. Preheat oven to 350 degrees.
2. Beat the first two ingredients until blended; gradually add sugars and beat until fluffy.
3. Add eggs one at a time, beating well after each.
4. Add dry ingredients and mix well.
5. Stir in chocolate chips and vanilla.
6. Spread in a buttered 8-9" square pan or a 7.5" x 11" pan.
7. Bake 25-30 minutes and cool before slicing.

Notes: Peanut Butter Cup Brownies, Step 1: In the microwave or in a heat safe medium bowl over a double boiler on low heat, melt the chocolate and butter Step 2: Mix flour, cocoa …

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peanut butter filled brownie cookies

Peanut Butter Stuffed Brownies

Chewy, fudgy homemade chocolate brownies stuffed with a peanut butter filling and topped with peanut butter and chocolate chips. If you like peanut butter cups, you'll love these!
Provided by: Sally
Total time: 90 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

• 1/2 cup (115g) salted butter*
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup + 2 Tablespoons (79g) all-purpose flour (spoon & leveled)
• 2 Tablespoons (10g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 3/4 cup (185g) creamy peanut butter
• 1 cup (120g) confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 2 Tablespoons (30ml) milk
• 2 Tablespoons each chocolate chips and peanut butter chips

How to cook:

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. While the chocolate mixture is cooling, make the peanut butter filling. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners’ sugar, vanilla, and milk together on medium-high speed until combined. The mixture will be very thick – like a crumbly cookie dough. Set aside.
3. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.
4. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt.
5. Pour/spread half of the brownie batter into the prepared baking pan. Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the brownie layer, as shown in the photo above. Pour/spread the remaining brownie batter on top. Top with the chocolate chips and peanut butter chips. Using the back of a spatula, gently press the chips into the brownie batter.
6. Bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. (The brownies may slightly crack in the center – that’s because air in between the peanut butter layers is trying to escape. That’s normal!) A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
7. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Notes: Peanut Butter Filled Brownies Recipe, In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla. Add flour, salt and melted chocolate. Stir to combine. Pour into a …

Peanut Butter Filled Brownie Cookies

Take rich and chewy brownie cookies to the next level with a creamy peanut butter swirl! Both the peanut butter filling and cookie dough must chill before shaping. Review shaping success tips above the recipe.
Provided by: Sally
Total time: 120 minutes
Cook time: 13 minutes
Prep time: 100 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 1/2 cup (125g) creamy peanut butter (see Note)
• 1/2 cup (60g) confectioners’ sugar
• 8 ounces (226g) semi-sweet chocolate, coarsely chopped (2 standard 4-ounce bars of baking chocolate)
• 3/4 cup (94g) all-purpose flour (spoon & leveled)
• 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

How to cook:

1. Make the peanut butter filling
2. In a small bowl, mix the peanut butter and confectioners’ sugar together until combined and smooth. You can just use a spoon for this. Mixture is thick, yet soft. With a teaspoon, scoop out a spoonful of peanut butter mixture (about 6g), and roll into a ball. Place on a parchment paper-lined baking sheet, plate, or tray. Repeat with remaining mixture until you have 24 peanut butter balls. Loosely cover and freeze for at least 1 hour and up to 1 day. (I usually just freeze them for a little over 1 hour, which is the amount of time it takes to make and chill the brownie cookie dough.)
3. Make the brownie cookie dough
4. Melt the chocolate in a double boiler or use the microwave. Microwave in 20-second increments, stirring after each until completely melted. Set aside to slightly cool.
5. Meanwhile, whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes. Pour the dry ingredients into the wet ingredients and beat on low speed until combined.
6. Cover and chill the dough in the refrigerator for 1 hour. If chilling for longer, allow the cookie dough to sit at room temperature for 10-15 minutes before rolling and shaping in step 6.
7. After chilling, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
8. Shape the cookies
9. The peanut butter filling softens up extremely quickly after you take it out of the freezer. I recommend taking about 6 peanut butter balls out of the freezer at a time, leaving the rest in the freezer while you’re shaping the first bunch. Using a sturdy tablespoon, scoop out a heaping spoonful of the cookie dough and roll into a ball, about 1.5 Tablespoons/30g/1 ounce of dough each. The dough will be quite stiff. Make an indentation with your thumb, and place a frozen peanut butter ball in the indentation. Pinch off a piece of the brownie cookie dough and press it on top of the peanut butter filling, and then roll the whole thing together into a smooth ball. Feel free to pull off pieces of brownie dough to expose more peanut butter and then re-roll together; peanut butter can also be hidden inside the cookie dough if you don’t want a marbled look. Repeat with remaining cookie dough and peanut butter balls. (Warning: your hands get messy in this step!)
10. Place dough balls 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. The centers will be quite soft, but will set up as the cookies cool.
11. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
12. Cookies stay fresh covered at room temperature for up to 1 week.

Notes: Peanut Butter Brownies - The Ultimate Fudgy Brownie, After cutting them into portions, when they are completely cool, wrap in baking paper and freeze for up to 3 months. Defrost at room temperature for a …

Peanut Butter Stuffed Brownies

Peanut Butter Stuffed Brownies are fudgy chocolate brownies stuffed with a thick layer of pure peanut butter for the most rich and indulgent treat. For serious peanut butter lovers only!!
Provided by: Tessa Arias
Total time: 110 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

• 1 1/4 cups (336 grams) creamy conventional peanut butter ((NOT 'natural')**)
• 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
• 1 teaspoon vanilla extract
• 1/2 cup (64 grams) all-purpose flour
• 1/4 cup (25 grams) unsweetened cocoa powder, sifted
• 1/4 teaspoon fine salt

How to cook:

1. Make the peanut butter filling:
2. Place the peanut butter in a heat safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
3. Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
4. Make the brownies:
5. Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.
6. In a large microwave-safe bowl combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
7. Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
8. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
9. Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
10. Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
11. Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!

Notes: Peanut Butter Swirl Brownies, Line an 8x8-inch square baking pan with foil or parchment paper, and set aside. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 30 …