Super Peanut Butter Filled Brownies

"My most-requested dessert recipe. Moist brownie bottom topped with a thick peanut butter filling and topped off with a chocolate glaze. Please watch the brownies carefully and remove from the oven when toothpick comes out with moist crumbs clinging to it. If your toothpick comes out completely clean then they are overbaked and you will end up with a "cake-like" brownie. Glass pyrex baking pans have yielded the best results in my experience. Note: This recipe doubles beautifully!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by shannonj photo by shannonj
photo by GreenEyed Precious photo by GreenEyed Precious
photo by fawn512 photo by fawn512
Ready In:
1hr
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Preheat oven to 350.
  • In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
  • 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 greased 9 in square baking pan.
  • Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
  • Do not overbake.
  • Cool.
  • For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
  • Slowly add powdered sugar, mixture will be a bit crumbly.
  • Blend in cream until mixture is fluffy and reaches desired spreading consistency.
  • Spread over cooled brownies, cover and chill until firm.
  • For glaze, melt chocolate and butter in saucepan, stir until smooth.
  • Drizzle over the filling.
  • Chill well before cutting.
  • Let sit at room temperature for 10 - 15 minutes before serving.
  • You don't want to serve these ice cold out of the refrigerator.

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Reviews

  1. Cooker Man Dan
    These are very yummy. I made them for a pot luck, and they flew off the plate. I used cocoa and butter instead of unsweetened chocolate, because that is what i had. Just mix 3 teaspoons cocoa powder with 1 table spoon butter, and it is equal to 1 square of unsweetened chocolate. The peanut butter topping is good enough to eat along according to my wife.
     
  2. mojoloh
    This brownies are killer-literally! I just made these brownies for a social gathering, and a lady with diabetes told me that since everyone had been raving so much about the brownies and bugging me for the recipe, she HAD to try one~and then, because it was so good, she HAD to have another! I used the "one-bowl brownies" recipe on the back of the Baker's unsweetened chocolate box since they are by far the easiest and best brownies I've ever had. I also increased the amount of cream to 1/2 cup and decreased the powdered sugar to 2&1/2 cups and beat the mixture for a really long time-this made the peanut butter mixture more like a frosting than a fudge. I used greased tin foil to line the baking pan so that I could just lift the brownies out to cut them. I also put the chocolate chips and butter into a ziplock and popped them in the microwave and nuked them for about 30 seconds to a minute, pulling them out of the microwave every 10 seconds to squish the bag up until they were melted. Then, just snip a tiny hole in the bottom corner of the ziplock and use it as a disposable decorating piper.
     
  3. fritzy
    omg....this are the easiest and best peanut butter brownies ever.....i did change some things.....i used a brownie mix (followed directions for the cake like brownies in a 13X9 pan......cooled brownies doubled (yes doubled the peanut butter filling and put a ganache topping over the peanut butter filling......my co-workers thought they died and went to heaven......my son asked for these for st pats day so making them the way i always do cutting into squares and topping w/a andes mint (for the isish in me:)..lol...truely a keeper recipe thanks......
     
  4. GreenEyed Precious
    Oh man, these are better than peanut butter cup candies--the filling is so smooth! My one change was to make more of the chocolate topping...a LOT more...I mean, why drizzle when you can COVER?! I also liked the look of them better. And I seriously doubt the flavor was harmed!
     
  5. Posiespocketbook
    Made these for my husband to take to work. Turned out great. Instead of the glaze on top I just used some chocolate sprinkles. Very easy and quick to throw together.
     
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Tweaks

  1. BluePnut
    I use un-sweetened bakers chocolate for the glaze/topping instead of semi-sweet chocolate called for in this recipe. It balances out the super sweet brownie/PB filling perfectly. I also use Ghirardelli Double Chocolate (or Ghirardelli Dark Chocolate) brownie mix to save time. Just be sure to let them cool completely before adding the PB frosting and glaze. My friends and family can't get enough of these and a co-worker once nicknamed them "Comatose Brownies" :).
     
  2. homefrigirl12
    great recipe! I made it with giradelli double chocolate brownies and substituted peanut butter for almond butter. it was delicious! thanks
     
  3. Sonata
    Wow! Here's yet another 5-star review! We took this to a church gathering and it got raves. The only change I made was to use 2% milk instead of cream.
     
  4. fawn512
    PB overpowered the taste of brownies, my brownies were cakey. I use 1 T milk instead of 2-3T of cream. These are a nice change of brownie recipe especially for PB lovers out there
     
  5. Char604
    I made these based on the picture and all the raving reviews and, boy oh boy, am I glad I did. I used cream cheese instead of butter in the filling and my wonderfully picky DH loved them and he doesn't like sweets much at all! Thanks for the wonderful posting.
     

RECIPE SUBMITTED BY

<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,&amp; our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>
 
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