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gooey peanut butter filled brownie

★★★★★ 1
a recipe by
Karen Vandevander
Manassas, VA

This recipe is a modification of Mom's Gooey Butter Cake, found on this site. I came up with this for a friend's birthday. If you like peanut butter and chocolate, you'll love this. This recipe is so simple and quick to pull together and bake.

★★★★★ 1
serves 8 - 12 depending on the size of your cuts
prep time 10 Min
cook time 35 Min
method Convection Oven

Ingredients For gooey peanut butter filled brownie

  • 1 box
    family size brownie mix, your favorite
  • 3 lg
  • 1 stick
    unsalted butter, melted
  • 8 oz
    cream cheese, room temp
  • 2 c
    powdered sugar
  • 1 c
    peanut butter, more to taste

How To Make gooey peanut butter filled brownie

  • 1
    Preheat oven to 350 F. For the Cake: In a large bowl add 1 box family size brownie mix, 1 egg and 1 stick (1/2 cup) unsalted butter, melted.
  • 2
    Mix by hand until a soft dough forms. I use a rubber spatula and fold the ingredients into each other until I get my dough. Doesn't take but a few minutes.
  • 3
    Once you have your dough, put it into an ungreased 9x13 baking dish and press it out over the bottom and about 1/2 way up the sides. You don't have to go up the sides if you don't want. I like the brownie. Once you have your dough in the dish the way you want it, set it aside and make your filling
  • 4
    To make the filling: I use the same bowl I made the crust in. When the crust comes together, it leaves a pretty clean bowl. Add 2 large eggs, cream cheese, powdered sugar and, using a hand mixer, beat until well combined.
  • 5
    Add 1 cup peanut butter (smooth or crunchy) and beat together until combined. Taste mixture at this point to see if you like it. Add more peanut butter if you desire. If you think the peanut butter taste is to strong, add 1tsp vanilla extract to tone it down. Filling will be thick
  • 6
    Scrape filling into brownie shell and evenly distribute. Bake @ 350F for 30-35 minutes. In my convection oven, 35 minutes is perfect. The filling should jiggle when you shake the dish.
  • 7
    Remove from oven and let cool. Once cool, put in refrigerator for about 4 hours, best if left overnight. If you can't wait, dig in. We do and it still tastes good. This is awesome, and very rich, served with a scoop of vanilla ice cream.
  • 8
    The texture of the filling is that of a gooey, dense peanut butter brownie. If you overcook it, it will get dry
  • 9
    OPTION: If you want a more cheesecake-like filling, add 3 large eggs to the filling instead of 2 or sub out the additional egg for 1/4 cup of heavy whipping cream. Both make a really nice dessert. If you do one of these options, it's important to let brownie set overnight and to bake for the entire 35 minutes. Side note - the smell of this baking is heavenly and it lingers :o)

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