Ultra-rich chocolate brownies layered with a thick, creamy peanut butter center—these indulgent bars are fudgy, decadent, and the ultimate treat for peanut butter lovers. Each bite offers the perfect balance of deep cocoa richness and nutty, smooth peanut butter, making them a must-have dessert for chocolate aficionados.

Why You’ll Love This Recipe

Incredible Flavor Combo: Chocolate and peanut butter are a match made in dessert heaven, and these brownies take that combo to the next level.
Extra Fudgy Texture: Thanks to a mix of butter, oil, and sugar, the brownies are soft, gooey, and rich in every bite.
Eye-Catching Layers: The distinct peanut butter filling looks just as good as it tastes, making these brownies perfect for parties or bake sales.
Simple Ingredients: No fancy tools or hard-to-find ingredients—just classic baking staples that come together effortlessly.
Make-Ahead Friendly: These brownies store beautifully, meaning you can make them ahead of time and enjoy all week long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder (Hershey’s Dark preferred)
1 teaspoon kosher salt
1 cup (2 sticks) salted butter, melted and hot
1/4 cup canola oil
1 1/2 cups granulated sugar
1 cup packed brown sugar (light or dark)
4 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups creamy peanut butter

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, and salt.
Mix Wet Ingredients: In another bowl, whisk together the hot melted butter, canola oil, granulated sugar, and brown sugar for about 1 minute until smooth.
Add Eggs and Vanilla: Add eggs and vanilla to the wet mixture and whisk for 2 minutes until thick and glossy.
Combine Mixtures: Gradually stir the wet mixture into the dry ingredients until fully incorporated.
Layer Brownie and Peanut Butter: Spread half the brownie batter into the prepared baking dish. Dollop the peanut butter over it, then spread into an even layer.
Top and Bake: Spoon the remaining brownie batter over the peanut butter layer and smooth the top.
Bake: Bake for 40–45 minutes, or until the center is mostly set but still a little gooey.
Cool and Serve: Allow to cool in the pan for at least 1 hour before slicing. Serve at room temperature or warmed up with a scoop of ice cream.

Servings and Timing

Servings: 16 brownies
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 420 kcal per brownie

Variations

Add Chocolate Chips: Mix 1/2 cup of dark or semi-sweet chocolate chips into the batter for extra chocolatey bites.
Swirl the Peanut Butter: Instead of a solid peanut butter layer, swirl it through the batter for a marbled look.
Use Nutella or Almond Butter: Swap the peanut butter with your favorite spread for a new twist.
Top with Sea Salt: Sprinkle a little flaky sea salt on top after baking for a sweet-and-salty touch.

Storage/Reheating

Storing: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Wrap individual brownies in plastic wrap and foil, then freeze in a zip-top bag for up to 2 months. Thaw at room temperature.
Reheating: Warm brownies in the microwave for about 15–20 seconds to bring back the fresh-from-the-oven softness.

FAQs

Can I use natural peanut butter?

Yes, but for best results use one that’s not too oily or runny. Stir it well before measuring.

How do I know when the brownies are done?

The center should be mostly set but still slightly gooey. A toothpick should come out with moist crumbs, not raw batter.

Can I use a different pan size?

A smaller pan will make thicker brownies and may require more baking time. A larger pan will result in thinner brownies.

Can I reduce the sugar?

You can reduce each sugar type slightly, but it will affect texture and sweetness. Try not to reduce it by more than 1/4 cup total.

What kind of cocoa powder should I use?

Unsweetened cocoa powder is essential. For a richer flavor, go with dark cocoa like Hershey’s Special Dark.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

What’s the best way to cut clean slices?

Chill the brownies first, then use a sharp knife wiped clean between cuts.

Can I double the recipe?

Yes, but use two pans for best baking results. Doubling and baking in one pan may lead to uneven cooking.

Can I use oil instead of butter?

Butter adds richness and structure, but you could use all canola oil if needed. Expect a slightly different texture.

Do these need to be refrigerated?

Not necessarily, but they’ll last longer and stay fudgier if kept in the fridge.

Conclusion

Stuffed Peanut Butter Brownies are the ultimate indulgence for dessert lovers. With their rich, fudgy chocolate base and creamy peanut butter center, they’re guaranteed to impress at parties, bake sales, or family get-togethers. Make a batch today and treat yourself to the best of both chocolate and peanut butter worlds!