Peanut Butter Truffle Brownies are a rich triple layer treat with a chewy brownie base, creamy peanut butter middle, and chocolate topping.
What’s not to love about chocolate and peanut butter? Just think of how popular Peanut Butter Cups are! The salty peanuts and creamy, sweet chocolate are just made to come together. The peanut butter truffle layer in the brownies is made light and fluffy and is the perfect contrast to the fudgy chocolate layers it’s sandwiched between.
Chocolate Peanut Butter Brownies are a rich, fudgy, sweet recipe that looks a lot harder than it is to make. Every ingredient is right from your pantry and it’s actually just three easy recipes stacked on each other. The chocolate brownie base is a classic recipe for brownies and it is topped with a sweetened whipped peanut butter and finished with a melted butter and chocolate topping.
This rich triple layer brownies is delicious enjoyed on it’s own or served with a scoop of Ice Cream over the top. Either way, it’s a decadent chocolate dessert that’s the perfect way to treat yourself. If your sweet tooth is in overdrive, try it with a layer of Salted Caramel Sauce for a peanut butter chocolate turtle combo.
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- Prep: Preheat your oven to 350 degrees and coat an 8×8 inch pan with cooking spray. If you prefer, you could also use parchment paper.
- Brownie Layer: Melt the ½ cup butter in a microwave-safe bowl. Whisk the melted butter, sugar, eggs, and vanilla together until smooth. Add in the cocoa powder, flour, salt, and baking powder. Don’t overmix the dry ingredients. Spread the batter evenly into the prepared pan with a spatula. Bake for 25-30 minutes. Use a toothpick to test if the brownie layer is done at 25 minutes. If the toothpick comes out with batter on it bake longer.
- Creamy Peanut Butter Layer: While the brownies cool, make the peanut butter truffle layer. Use an electric mixer to combine the butter and peanut butter until creamy. Add the powdered sugar and water with the mixer on a low speed. Continue mixing until creamy. Spread the peanut butter mixture over the brownies, after they’ve had 20 minutes to cool. If you put the peanut butter on the brownies while they’re hot, the brownies will just melt the truffle filling.
- Chocolate Topping Layer: Microwave the chocolate chips and butter in 30-second increments. Stir between each session until melted and smooth. Continue stirring for 1 minute after melting until the chocolate mixture is glossy. Spread the chocolate over the peanut butter, then refrigerate for 30 minutes before serving and slicing.
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- Chocolate Ganache: You can exchange the melted chocolate topping for an equally sweet and rich Chocolate Ganache.
- Brownie Mix: If you want to simplify the recipe a little, try using a box mix brownie recipe to make the brownie base. One easy way to make box mix brownies richer is by using melted butter in place of the oil it calls for.
- Peanuts: Try adding some crunch to the recipe by whisking crushed peanuts into the peanut butter truffle layer.
- Chocolate Chips: For some extra chocolatey goodness, add chocolate chips into the brownie base. You could also use peanut butter chips for more peanut butter flavor.
More Peanut Butter Chocolate Desserts
How to Store
- Serve: You can keep these brownies at room temperature for up to 4 days. Just make sure to keep them covered tightly and in a dry cool place.
- Store: You can also store them in an airtight container in the fridge for up to 1 week and bring to room temperature to soften before serving.
- Freeze: Let the brownies cool completely, then cut them into squares. Layer them in an airtight container with each layer separated by parchment paper. They’ll be good for up to 6 months.
- 1/2 cup unsalted butter , melted
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Peanut Butter Filling
- 1/2 cup unsalted butter , softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 1 tablespoon water
- 1 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- Preheat oven to 350 degrees.
- Spray an 8x8 inch baking pan with baking spray.
- Whisk together melted butter, sugar, eggs, and vanilla extract.
- Whisk in the cocoa powder, flour, salt, and baking powder.
- Spread batter evenly into greased baking pan.
- Bake for 25 to 30 minutes then let cool for 20 minutes.
- To your stand mixer add the butter and peanut butter on medium speed until creamy.
- On low speed add in powdered sugar and water until creamy.
- Spread mixture over the brownies evenly.
- In a microwave-safe bowl add the chocolate chips and butter and microwave on 50% power in 30 second increments until completely melted.
- Stir the chocolate and butter mixture for 1 minute until the mixture is glossy.
- Spread chocolate evenly over the peanut butter filling.
- Refrigerate for 30 minutes before slicing and serving.