Peanut Butter Truffle Brownies
Indulge in the ultimate dessert experience with these decadent Peanut Butter Truffle Brownies, a three-layer masterpiece that’s as visually stunning as it is delicious. Featuring a rich, fudgy brownie base made with semi-sweet chocolate, a luscious peanut butter truffle filling, and a silky milk chocolate ganache topping, this recipe is a chocolate and peanut butter lover’s dream. Each bite offers a perfect balance of creamy, nutty sweetness and deep chocolate flavor, with an optional sprinkle of chopped peanuts for added crunch. Whether served at a party or saved for a special treat, these irresistible brownies are sure to be a showstopper. Simple to make yet spectacular in presentation, these brownies are the perfect combination of elegance and comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1.5 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 1.5 cups Creamy peanut butter
- 1.25 cups Powdered sugar
- 1.25 cups Heavy cream
- 1 cup Milk chocolate chips
- 0.25 cup Chopped peanuts (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, ensuring the edges hang over for easy removal.
In a large microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips in 30-second intervals, stirring in between, until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift the all-purpose flour, cocoa powder, and salt together. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the brownie batter into the prepared baking pan and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking. Allow the brownies to cool completely in the pan.
To make the peanut butter truffle layer, beat the creamy peanut butter, powdered sugar, and 1/4 cup of heavy cream together until smooth and fluffy. Spread the mixture evenly over the cooled brownies.
For the chocolate ganache topping, heat 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the milk chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth.
Pour the ganache over the peanut butter layer, spreading it evenly. Sprinkle chopped peanuts on top, if desired.
Chill the brownies in the refrigerator for at least 2 hours or until the layers are set. Lift the brownies out of the pan using the parchment paper edges and slice into 16 squares.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
8665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.3 g | 681% | |
| Saturated Fat | 231.3 g | 1157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 908.5 g | 330% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 686.9 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 791 mg | 61% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 4483 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
