Peanut Butter Stuffed Brownies

Fudgy chocolate brownies with a creamy peanut butter layer in every bite. Salt flakes enhance flavour and highlight the chocolate-peanut butter contrast.

Instructions

1. 1

   Line an 8" / 20cm square pan with baking paper and grease lightly.

2. 2

   Reserve 2 tbsp peanut butter for swirls. Microwave remaining peanut butter briefly to loosen, pour into pan, spread evenly, sprinkle half the salt flakes. Freeze 2–3 hours until firm.

3. 3

   Melt butter and chocolate in a heatproof bowl using 30-second microwave bursts, stirring until smooth.

4. 4

   Stir in brown sugar, then eggs and vanilla. Mix until smooth. Fold in flour, cocoa, and salt.

5. 5

   Pour half the batter into pan. Place frozen peanut butter slab on top. Cover with remaining batter.

6. 6

   Dollop reserved peanut butter over surface and swirl with knife or teaspoon to create patterns.

7. 7

   Bake at 180°C/350°F (160°C fan) for 32 minutes. Edges should be firm, middle slightly jiggles.

8. 8

   Cool 1 hour at room temperature, then refrigerate at least 3 hours before cutting into 16 squares. Bring to room temperature 15+ minutes before serving.

Recipe Notes

• Use commercial smooth peanut butter for proper consistency; natural peanut butter is too runny.

• Dark chocolate should be 45% cocoa or less for best fudgy texture.

• Swirls do not need to be precise; the frozen peanut butter slab ensures thick swirls.

• Cup measures differ slightly globally; follow weights for precision.

• Store airtight at room temperature for up to 4 days or freeze for up to 3 months. Serve at room temperature for fudgy texture.