Nothing will perk you up more than freshly baked brownies, soft, gooey and fudgy oozing with rich chocolate flavour. To give decadent brownies even more flavour, one chef shared her secret ingredient: peanut butter.
But this isn’t just any peanut butter brownie recipe, as chef Nagi Maehashi, better know as Recipe Tin Eats, stuffs her bakes with the nutty spread. In a TikTok video from July, Nagi said: “These are not your regular peanut butter brownies, these are peanut butter-stuffed brownies. We are talking an entire slab of creamy peanut butter sandwiched inside a rich, fudgy chocolate brownie.
“So you’ll find a stack of recipes online that tell you just to spread the peanut butter on brownie batter, and maybe they have magic peanut butter because that absolutely didn’t work for me.
“So I reverted to my frozen slab method which is super easy, plus you get a nice, neat thick layer inside.”
The great thing about Nagi’s frozen slab method is that it can be used for different types of fillings, such as Nutella and Biscoff. It can also be used to stuff pancakes, cookies, and even cakes.
Nagi’s recipe has been viewed over 60,200 times, receiving 2,688 likes and 26 comments. One person said: “I’m going to make this today for my friend’s 40th birthday weekend away, I’m so excited!”
Another wrote: “Ohhh Nagi. I have pcos [polycystic ovary syndrome]… insulin resistance. I’ll make 10.”
A third aske: “I would love to try this with whipped peanut butter… I wonder if it would work?” Meanwhile, another fan, Paula simply said: “Oh, my days! I need it!”
So if you’re looking to take your next batch of brownies to the next level, this is what you’ll need.
Ingredients
For the peanut butter stuffing
- 250g smooth peanut butter spread
- 1 tsp salt flakes, divided
For the brownie
- 200gunsalted butter
- 200g dark chocolate chips (don’t use higher cocoa % like 70%)
- 175g loosely packed brown sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 75g plain flour
- 30g cocoa powder, sifted
- 1/8 tsp cooking salt/kosher salt (or pinch of table salt)
Method
Line 20cm pan with overhang. Put aside two tablespoons of peanut butter for swirls, loosen rest in the microwave (30 seconds on high), mix until smooth, pour into pan.
Tilt to level, sprinkle with half the salt flakes, freeze for two to three hours until solid. Remove from the pan and keep in the freezer until ready to use.
Re-line the same pan. Melt butter and chocolate in 30 seconds increments in the microwave, whisk until fully combined and smooth. Whisk in sugar, then eggs and vanilla, then flour, cocoa and salt.
Pour half in a pan, top with peanut butter slab, pour rest over and spread. Loosen reserved peanut butter in microwave, dollop/drizzle then use side of butter knife or back of teaspoon to swirl (make grooves if needed to reveal brownie batter, levels out in oven).
Bake for 32 minutes at 180C/350F (160C fan), cool for one hour on counter then three to four hours in fridge until firm, otherwise the peanut butter oozes out when cut.
Sprinkle with remaining salt flakes, cut into 16, let it come to room temp for over 10 minutes. The dig in. Keep any leftovers in an airtight container in a cupboard, not the fridge, unless it’s really hot.