Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies are a rich triple layer treat with a chewy brownie base, creamy peanut butter middle, and chocolate topping.

These Peanut Butter Truffle Brownies are a combination of classic Fudgy Brownies and Buckeye Truffles. They’re an extra special Dessert Recipe for chocolate and peanut butter lovers.

Peanut Butter Truffle Brownies finished cut stack of three

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.

Peanut Butter Truffle Brownies ingredients in bowls

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.

Peanut Butter Truffle Brownies batter in mixing bowl with whisk

More Delicious Chocolate Brownie Recipes

Baking Tips

  • 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.

Peanut Butter Truffle Brownies in pan spreading peanut butter layer and pouring chocolate layer collage

Variations

  • 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.

Peanut Butter Truffle Brownies finished cut on parchment paper

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.

Peanut Butter Truffle Brownies finished cut stack of three

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Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies are a rich triple layer treat with a chewy brownie base, creamy peanut butter middle, and chocolate topping.
Yield 12 Servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Brownie:

  • 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

Chocolate Topping:

  • 1 cup semisweet chocolate chips
  • 1/4 cup unsalted butter

Instructions

  • 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.

Nutrition

Calories: 500kcal | Carbohydrates: 52g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 115mg | Potassium: 224mg | Fiber: 3g | Sugar: 43g | Vitamin A: 643IU | Calcium: 32mg | Iron: 2mg
Keyword: Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies finished cut stack of three and prep collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made these to take to dinner with a friend. She’s dairy free so I used coconut oil in place of butter and dairy free chocolate chips. The top ganache didn’t set up, although if I had refrigerated it longer, I assume it would have. But people loved it with the soft ganache top! Even people who didn’t know they were DF.