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A thick layer of creamy peanut butter sandwiched between fudgey brownie layers. IT'S ALL MINE!!!

PS Frozen peanut butter slab is the key here. Standard procedure for brownie stuffing - and all other manner of stuffing (cookies, pancakes, cakes).

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Peanut Butter Stuffed Brownies

PEANUT BUTTER STUFFING
1 cup (250g) smooth peanut butter spread for stuffing – not natural pure peanut butter, (too runny) use the sandwich spread type (Bega, Skippy's)
1 tsp salt flakes, divided
BROWNIE
200g / 14 tbsp unsalted butter (1 3/4 US sticks)
1 1/4 cups (200g) dark chocolate chips (US: semi-sweet chips), don’t use higher cocoa % like 70%
1 cup loosely packed brown sugar (175g)
3 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup plain flour (75g)
1/4 cup cocoa powder, sifted (30g) don’t use dutch processed
1/8 tsp cooking salt / kosher salt (or pinch of table salt)

1. Line 20cm/8” pan with overhang. Put aside 2 tbsp peanut butter for swirls, loosen rest in microwave (30 sec on high), mix until smooth, pour into pan. Tilt to level, freeze 2 – 3 hours until solid. Remove from pan and keep in freezer until ready to use.
2. Re-line pan. Melt butter and choc in 30 sec increments in microwave, whisk until fully combined and smooth. Whisk in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, pour rest over and spread. Loosen reserve 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).
3. Bake 32 min at 180C/350F (1609C fan), cool 1 hour on counter then 3 – 4 hrs in fridge until firm (else PB oozes out when cut). Sprinkle with sea salt, cut into 16, let it come to room temp for 10 min+. Attack!

Store leftovers in airtight container in pantry, not fridge (unless super hot where you are)