Chocolate peanut butter overload! These peanut butter fudge stuffed brownies are made with my favorite rich, chocolaty brownie base and filled with a thick layer of peanut butter fudge!
I originally shared the recipe for these Peanut Butter Fudge Brownies over on Spend with Pennies!
Happy Thursday, everyone! Just one more day until the weekend!
I got back from Salt Lake City Sunday evening but it’s taken me longer than I thought it would to catch up on everything I missed over the long weekend. Comments and e-mails are still being responded to, but I’m working on it!
I’d brought my computer on my trip with the ambitious thought that I’d get work done in the hotel, but I returned late at the end of each jam-packed day and just collapsed, exhausted, into the bed… so I stressed over lugging my computer halfway across the country for it to serve as little more than an expensive business card collector.
This weekend will be a little less hectic and will involve a lot more baking. For now, though, I wanted to share with you a recipe that I made a little while ago — peanut butter fudge filled brownies.
They’re simple to make, using my easy brownies from scratch as the base brownie batter (with a few modifications to stretch it into a 13×9 pan) and a super simple peanut butter fudge layer in the center.
My brownie recipe is ideal for these pb fudge brownies because it’s a bit thicker than your standard brownie batter, which makes it easier to layer the peanut butter fudge without messily swirling the brownie batter and fudge together in a mottled mess.
These peanut butter fudge filled brownies will take a bit longer to cook than your average brownie because of how thick they are.
The longer they cool the firmer the fudge layer will become, but if you don’t want to wait and prefer to enjoy a nice gooey center (guilty… so guilty) then that’s fine, too!
Enjoy!
Peanut Butter Fudge Filled Brownies
Fudgy brownies with a thick center layer of peanut butter fudge.
Ingredients
Brownie
- 18 Tablespoons unsalted butter (cut into Tbsp-sized pieces)
- ¾ cup semisweet chocolate chips
- ¾ cup natural cocoa powder
- 1½ cup sugar
- ¾ cup brown sugar packed
- 3 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cup all-purpose flour
Peanut Butter Fudge
- 2 cups white chocolate chips*
- 1 can condensed milk
- ½ cup peanut butter
- ¼ tsp vanilla extract
- ⅛ tsp salt
Instructions
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Preheat oven to 350F and spray a 13x9 pan with baking spray
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Combine butter and chocolate chips in a large, microwave-safe bowl.
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Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
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Add cocoa powder and stir well.
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Add sugars, stir until completely combined.
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Add eggs and then egg yolk, one at a time, stirring well after each addition
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Add vanilla extract and salt, stir to combine.
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Add flour, stir until completely combined.
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Spread approximately ½ of the batter evenly into prepared pan and make your peanut butter fudge
Fudge
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Combine peanut butter chips, condensed milk, and peanut butter in a medium-sized saucepan over medium-low heat.
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Stir frequently until peanut butter chips are melted and mixture is smooth.
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Remove from heat, stir in vanilla extract and salt, and pour evenly over brownie batter in pan, use a spatula to spread evenly, if necessary.
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Allow to set for about 5 minutes, and then spread the remaining batter over the fudge, doing your best to cover completely with brownie batter.
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Bake on 350F for 40-50 minutes, use a toothpick to check for doneness at 40 minutes (toothpick should come out with few fudgy moist crumbs, but not wet batter).
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Allow to cool completely before cutting and serving. The longer you allow the brownies to set the firmer the fudge will become.
Recipe Notes
*For a stronger peanut butter flavor, you may use peanut butter chips instead and omit the actual peanut butter. Peanut butter chips can be difficult to find, which is why I wrote this using white chocolate chips.
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Mikaru86 says
I was just thinking about making some brownies again this week because I have some eggs left over and plent of chocolate, so this recipe fits perfectly 🙂
Sam says
🙂 Perfect!! I hope you love the brownies!
Katherine says
Wow, oh wow. Chocolate + peanut butter = my happy place, and these look amazing!
Sam says
🙂 Thanks, Katherine!!
Michael says
I just made a double batch, and most of it came out perfectly. Normally when I bake, I double the recipe so I get 2 batches out of it and when I take both pans out of the oven, I let them cool on racks for 20 – 30 minutes and then put them in the freezer to stop the cooking process. I’ve noticed sometimes that if I leave something to cool in the pan at room temp, whatever I’ve made will dry out, so I put just about everything in the freezer. I also use parchment paper to line the pans and save on washing up.
I checked on them after about 90 minutes in the freezer, and they were still warm but not hot, so I decided to take them out and cut a piece. However, I noticed one of them had water leaking around one corner and there was a streak on the surface that was soggy. I tipped the pan over the trash and about 2 tablespoons of water dripped out. I took the brownie loaf, for lack of a better term, and it’s parchment paper wrapping out of the pan and felt along the bottom of the loaf. There was a part of the loaf in the shape of an L, along one width side and one length side, that was completely waterlogged. Not underbaked, just soggy; water would ooze out and the brownie bottom would crumble apart if I so much as poked it. The peanut butter fudge layer and most of the top was fine, though. The other part of the brownie loaf looked and felt fine. It doesn’t seem like all of the moisture in the entire loaf drained into one corner of the pan leaving one half soaked and the other half bone dry.
I also took the other loaf out of its pan, inspected the bottom, and it seems to have come out perfectly.
I cut away the mushy section from the rest of the loaf and put it back in the oven at about 225, and I’m hoping I can keep it in there for a while so that the extra liquid will evaporate away without overbaking it.
This is the first time something like this has happened to me. Any ideas what I did wrong?
They are delicious, by the way. Even if I only get 1-2/3 pans’ worth out of it instead of 2, it’s still worth it. 🙂
Michael says
*Update*
The low and slow method in the oven worked. I kept the mushy parts in the oven for about 90 minutes and all the excess liquid had evaporated, but they weren’t burnt or overbaked. Yay!