Chunky Peanut Butter Stuffed Brownies: an easy, fudgy brownie bursting with dark chocolate and peanuts.

I’m excited to share this Chunky Peanut Butter Stuffed Brownies recipe. These brownies are rich and fudgy, with a creamy peanut butter ganache, crunchy peanuts, and dark chocolate chips for a bakery-quality treat.

For best results, preheat the oven and prepare a 13×9-inch baking pan: lightly grease, line with parchment so it extends up the two long sides, then lightly grease the parchment. This makes removing the brownies easy and keeps cleanup simple.

Start by melting the butter, one bag of dark chocolate chips, and instant coffee together in a double boiler until smooth, then let the mixture cool. In a separate bowl whisk the eggs, sugar, and vanilla until combined. In another bowl stir together the flour, baking powder, and salt.

Slowly whisk the cooled chocolate mixture into the egg and sugar mixture so the eggs don’t curdle, then fold in the dry ingredients until just combined. Spread about half of the batter in the prepared pan and bake for about 10 minutes.

While the bottom layer bakes, make the peanut butter ganache: heat the cream until it just starts to bubble, pour it over the peanut butter chips in a bowl, and stir until smooth. Let the ganache cool completely before using; to speed cooling set the bowl over an ice bath or chill briefly in the refrigerator.

When the bottom brownie layer is partially baked, remove it from the oven and pour the cooled peanut butter ganache over it. Sprinkle the chopped roasted peanuts and the remaining dark chocolate chips over the ganache. Spoon the remaining brownie batter over the filling and gently spread to cover.

Bake for an additional 25–30 minutes at 350°F (175°C), or until the center is almost set. The brownies may look slightly underdone in the middle; avoid overbaking to keep them fudgy.

Cool the brownies completely in the pan. To remove them, gently lift using the parchment paper; if needed, run a butter knife around the pan edges. For clean slicing and a firmer texture, chill the pan for several hours or overnight before cutting.

Store chilled for a firmer, fudgier brownie, or keep at room temperature for a few days. These brownies are delicious on their own or served with ice cream and a drizzle of chocolate sauce.

Hope you enjoy these indulgent peanut butter-stuffed brownies!

You may also enjoy other chocolate and peanut butter treats for inspiration.

Chunky Peanut Butter Stuffed Brownies

Fudgy chocolate brownies stuffed with a peanut butter ganache, peanuts, and dark chocolate chips.

Prep Time
45 minutes

Cook Time
40 minutes

Total Time
1 hour 25 minutes

Yield
36 brownies (1 – 13×9-inch dish)

Calories
370 kcal

Author
Lisa Huff

Ingredients

Brownies:

• 1 cup unsalted butter (2 sticks)
• 12 ounces dark chocolate chips (1 – 12 oz bag)
• 1 teaspoon instant coffee
• 4 large eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

Filling:

• 24 ounces peanut butter chips (2 – 12 oz bags)
• 1 1/2 cups heavy cream
• 2 cups chopped salted roasted peanuts
• 12 ounces dark chocolate chips (1 – 12 oz bag)

Instructions

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish, line with parchment so it extends up the two long sides, then lightly grease the parchment.
2. Place butter, one bag of chocolate chips, and the coffee in a double boiler over medium heat. Stir until smooth, then remove from heat and let cool. (Alternatively microwave in 30-second intervals, stirring between intervals.)
3. Whisk eggs, sugar, and vanilla together until combined in a large bowl.
4. In a separate bowl stir together flour, baking powder, and salt. Slowly whisk the cooled chocolate mixture into the egg mixture, then fold in the flour mixture until just combined.
5. Spread about half the batter in the prepared pan in an even layer and bake at 350°F for 10 minutes.
6. While the bottom layer bakes, place peanut butter chips in a bowl. Heat the cream until it just begins to bubble, pour it over the chips, and stir until smooth. Let the ganache cool.
7. Remove the partially baked brownie layer from the oven. Pour the cooled peanut butter ganache over it, sprinkle the chopped peanuts and the remaining bag of chocolate chips, then spoon the remaining brownie batter over the filling and spread gently to cover.
8. Bake an additional 25–30 minutes at 350°F or until almost set in the center. Avoid overbaking to preserve fudginess.
9. Cool completely. For easiest slicing and a firmer texture, chill the pan for several hours or overnight, lift the brownies out using the parchment, remove the paper, and cut into squares. Store in the refrigerator for a firmer brownie or at room temperature for a few days.

Notes

SNAPPY TIPS: Ensure the melted chocolate mixture and peanut butter ganache are cool before combining with the eggs or assembling the layers.

SNAPPY SUBSTITUTIONS: You can use other dark or semi-sweet chocolate, but choose a chocolate that isn’t overly sweet to balance the peanut butter filling.

Course: Dessert

Cuisine: American

Keywords: chocolate dessert, peanut butter brownies

Nutrition:

Calories: 370 kcal | Carbohydrates: 30 g | Protein: 9 g | Fat: 25 g

(Nutrition data is provided for informational purposes and is an estimate. Calculate based on exact ingredients and brands used for accuracy.)