February Recipes

Peanut Butter Stuffed Brownies

Peanut Butter Stuffed Brownies
Hands On:
25 minutes
Total Time:
65 minutes
Serves:
12

Ingredients

  • 2 cups Hy-Vee creamy peanut butter, divided
  • 1 (18.3-oz.) pkg. Hy-Vee deluxe chewy fudge premium brownie mix
  • 2 Hy-Vee large eggs
  • ⅔ cup Hy-Vee vegetable oil
  • ¼ cup cold water
  • ½ cup Hy-Vee milk chocolate baking chips
  • ¼ cup Hy-Vee salted party peanuts, chopped
  • Coarse salt, for garnish
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Preparation

1
Line a 9×9-inch baking pan with parchment paper, extending paper over edges of pan. Place 1 1/2 cups peanut butter in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time. Pour melted peanut butter into prepared baking pan; spread evenly. Freeze for 20 minutes or until frozen.
2
Preheat oven to 350°. Lightly spray another 9×9-inch baking pan with Hy-Vee nonstick spray; set aside. Prepare brownie batter according to package directions using eggs, oil, and cold water. Spread half of brownie batter into the second prepared pan.
3
Use paper to lift frozen peanut butter from pan; remove parchment paper. Place peanut butter on top of brownie batter in second baking pan and top with remaining batter. Bake for 38 to 40 minutes or until a toothpick inserted near center comes out clean. Cool brownies in pan on a wire rack.
4
Place chocolate chips in a small microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time. Drizzle over cooled brownies. Place remaining ½ cup peanut butter in a small microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time; drizzle over brownies. Sprinkle with chopped peanuts. Garnish with coarse salt, if desired. Store covered at room temperature up to 5 days.

Nutrition Facts

Serving Size: 1 brownie
Serves: 12
Amount Per Serving
Calories:580
% Daily Value*
Total Fat: 37g 47%
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 330mg 14%
Total Carbohydrate: 53g 19%
Dietary Fiber: 3g 11%
Sugars: 34g 68%
Protein: 12g 24%

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