Peanut Butter Stuffed Brownies Recipe

Melted unsalted butter: Adds richness and moisture to the brownies.

Granulated sugar: Sweetens the brownies and helps create a fudgy texture.

All-purpose flour: Provides structure to the brownies.

Unsweetened cocoa powder: Gives the brownies their deep chocolate flavor.

Large eggs: Binds the ingredients together and adds richness.

Vanilla extract: Enhances the overall flavor of the brownies.

Salt: Balances the sweetness and enhances the chocolate flavor.

Creamy peanut butter: Creates a smooth, creamy filling for the brownies.

Powdered sugar: Sweetens the peanut butter filling and helps achieve the right consistency.

When mixing the peanut butter and powdered sugar for the filling, ensure the peanut butter is at room temperature. This will make it easier to achieve a smooth consistency, allowing for even distribution over the brownie batter. Additionally, when layering the batter and peanut butter mixture, use a spatula to gently spread the top layer of batter to avoid disturbing the peanut butter layer underneath.

• melted unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, and adds a subtle coconut flavor that complements chocolate.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor that pairs well with brownies.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, though it may make the brownies denser.

• unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, providing a similar chocolate-like flavor.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients together.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the brownies.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a more complex mineral profile.

• creamy peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a good alternative for those with peanut allergies.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a less processed alternative that adds a slight coconut flavor.

• Once your brownies have cooled completely, cut them into squares and place them in an airtight container. This will keep them fresh and moist for up to 3-4 days at room temperature.

• For longer storage, you can refrigerate the brownies. Place them in an airtight container or wrap them individually in plastic wrap, then store them in the refrigerator. They will stay fresh for up to a week.

• If you want to freeze the brownies, first let them cool completely. Cut them into squares and wrap each piece tightly in plastic wrap. Then, place the wrapped brownies in a freezer-safe bag or container. They can be frozen for up to 3 months.

• When you're ready to enjoy a frozen brownie, simply remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave the brownie for about 20-30 seconds until it’s soft and gooey.

• To maintain the best texture and flavor, avoid refreezing brownies once they have been thawed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover peanut butter stuffed brownies on a baking sheet lined with parchment paper.
  3. Cover the brownies loosely with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through.
  5. Remove from the oven and let them cool slightly before enjoying.

• Microwave Method:

  1. Place a brownie on a microwave-safe plate.
  2. Cover the brownie with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the brownie; if it needs more time, continue to microwave in 10-second intervals until it reaches your desired warmth.
  5. Allow to cool slightly before eating.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the brownie in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
  4. Once warmed through, remove from the skillet and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the brownie on a small baking tray.
  3. Cover with aluminum foil to prevent drying.
  4. Heat for about 10 minutes, or until warmed through.
  5. Let it cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the brownie in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn’t overheat.
  4. Remove from the air fryer and let it cool slightly before serving.

• Oven: Used to bake the brownies at a consistent temperature of 350°F (175°C).

• 9x13 inch baking pan: The container where the brownie batter is poured and baked.

• Mixing bowl: Used to combine the melted butter and granulated sugar, and later the eggs and vanilla extract.

• Another mixing bowl: Used to whisk together the flour, cocoa powder, and salt.

• Whisk: Used to mix the dry ingredients together evenly.

• Spatula: Helps in stirring the wet and dry ingredients together until just combined.

• Separate bowl: Used to mix the peanut butter and powdered sugar until smooth.

• Spoon: Used to drop spoonfuls of the peanut butter mixture over the brownie batter.

• Toothpick: Used to check if the brownies are done by inserting it into the center and seeing if it comes out with a few moist crumbs.

• Cooling rack: Allows the brownies to cool completely in the pan before cutting into squares.

• Knife: Used to cut the cooled brownies into squares.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This makes the process smoother and faster.

Use a stand mixer: A stand mixer can quickly combine the butter and sugar, saving you time and effort.

Microwave peanut butter: Slightly warm the peanut butter in the microwave for easier mixing with powdered sugar.

Line the baking pan: Use parchment paper to line the baking pan for easy removal and less cleanup.

Cool on a wire rack: Transfer the baking pan to a wire rack to cool faster, allowing you to cut the brownies sooner.