Peanut Butter Truffle Brownies
These delicious, irresistible Peanut Butter Truffle Brownies combine that out-of-this-world pairing of chocolate and peanut butter! Brownies are topped with a peanut butter truffle filling and then finished off with a silky ganache topping.
You can put those Reese’s Peanut Butter Cups back in the bag for now and indulge in these marvelous layered peanut butter brownies instead!
Why You Must Make
I first made these peanut butter brownies back in 2011 for a weekend reunion with some fabulous friends from college. These were those sorority sisters with whom I ate bags of chips and M & M’s. We also were known to make nachos in the sorority microwave after coming home late from the bars. I knew they’d be perfect for our tailgate.
Cut into squares and packed up in a cooler, these peanut butter truffle brownies made their way across three states to a homecoming football game at my alma mater. I paid about as much attention to the game that day as I did in college. The hubby is still shocked I went to the Rose Bowl and Peach Bowl back in the day, too.
- Obviously, they’re a portable treat!
- And these brownies are finger food, so perfect for picnics and tailgates!
- They are made with the iconic pairing of peanut butter and chocolate. If you’re a Reese’s lover, you’ll flip over these brownies!
From Susan in the comments: Made these last night. Brought them to work today, and they had rave reviews, I was told that this was a keeper recipe. The peanut butter layer is so light and fluffy.
As with every recipe, read through the instructions before starting to familiarize yourself with the procedure. Also, double-check that you have all the ingredients on hand.
- Usually, I pull out the butter and eggs before I start baking. Since part of the butter is melted in the microwave, only the butter for the filling and the eggs need to be brought to room temperature.
- For both the brownie batter and the peanut butter filling, I use an offset spatula (affiliate link) to spread each layer out evenly. This makes for a prettier presentation.
- The first time I made this recipe, I used a bag of semi-sweet chocolate chips for the ganache topping. Since then, I’ve found I like the way Ghirardelli chocolate bars (affiliate link) melt better than chocolate chips.
- Feel free to use 12 ounces of either chocolate chips or chocolate bars. If you use chocolate chips, you may need to add 2 tablespoons of cream to the mixture.
- As with most of my brownies and bars, they cut best after some time in the refrigerator. Use a warm, dry knife to easily slide through the ganache topping and wipe the knife off between cuts.
- For more details, check out my post on How to Cut Perfect Cookie Bars.
You May Also Like:
- Better Than Reese’s Peanut Butter Bars
- Stuffed Peanut Butter Rice Krispie Treats
- Frozen Chocolate Peanut Butter Pie
- Tagalong Cookie Bars
- No-Bake Chocolate Peanut Butter Cookies
I spotted many decadent versions of these peanut butter brownies across the Internet, and I’ve pieced together a few recipes and added my own twist. My fabulous friends from college adored these layered peanut butter brownies—they were inhaled!!
These little gems are outrageously rich and delicious. If you like Reese’s, you’ll have to try a batch of these peanut butter truffle brownies.
Note: These brownies were first shared in 2011. The photos and text were updated in 2019.
Peanut Butter Truffle Brownies
Rich, fudgy brownies topped with peanut butter truffle filling and iced with chocolate ganache!
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 1 tablespoon vanilla
- 2/3 cup cocoa powder
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Peanut Butter Filling:
- 1/2 cup butter (at room temperature)
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2-3 teaspoons milk
- 2 cups semi-sweet chocolate chips
- 1/4 cup 1/2 stick butter
- 2 tablespoons shortening
- 2 tablespoons heavy cream, optional (I suggest adding if using chocolate chips)
- Preheat oven to 350º. Put a long piece of non-stick foil or parchment in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal. If using foil, spray non covered sides of pan with nonstick spray. If using parchment, spray entire inner surface of pan with nonstick spray.
- In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
- Bake for about 25-30 minutes. Cool completely.
- While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.
- While the filling is cooling, make ganache by melting the chocolate chips, butter, shortening and cream (if using) together gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Put dollops of ganache over filling and spread gently. Return to refrigerator to set topping.
Adapted from Betty Crocker, Loves to Eat and Sweet Pea's Kitchen
Serving Size:1 brownie
Amount Per Serving: Calories: 373Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 61mgSodium: 198mgCarbohydrates: 42gFiber: 2gSugar: 34gProtein: 4g
Lambeau has not made an appearance on my blog in a while, so to celebrate Halloween, I present her as Moammar Gooddoggi:
Isn’t she a good sport??? Do you want to guess on the number of marshmallows it took to bribe her into posing? LOTS!
103 Comments on “Peanut Butter Truffle Brownies”
Made these last night. Brought them to work today, and they had rave reviews, I was told that this was a keeper recipe. The peanut butter layer is so light and fluffy. I only baked the brownies for 23 minutes and they were nice and fudgy. So glad I finally tried these!
Yay!! So glad you loved these as much as we do, Susan! Thanks for reporting back 🙂
regarding about the peanut butter, should it be unsweetened? or can i use the sweetened ones?
I use Jif which is slightly sweetened. You can use an unsweetened peanut butter, but it has to be thick, not pourable, for the right consistency. Hope this helps!
These brownies are my idea of perfection! We loved everything sabout them!
The layers in these brownies are so good! I love adding peanut butter to chocolate!
These were perfect for a peanut butter lover like myself! So decadent!
This wonderful recipe takes me back to FoodBuzz!
Oh my, I think I would become addicted to these beauties.
I’m a Reese’s Peanut Butter Cup fan so these work for me.
Oh my,vI might have to invent a moment to make these! We have plenty of Reese’s lovers in our house! And it was so nice to see Lambeau again. Bittersweet, I know.
These brownies look amazing! Reese’s pale by comparison.
PB and chocolate for the win! These bars are stunning. I would not be able to stop at 1!
No heat when I got home, boiler acting wonky… SERIOUSLY need one of these brownies!!! And aw, the pics of Lambeau make me smile:@) Need an Izzy update!
Bring on the truffle brownies, these look heavenly!
Oh, la la, Liz! Truffles, brownies, and peanut butter, woo hoo! They look and sound delicious, perfect for Valentine’s Day! Happy Day to you and thanks for the recipe!
These look just heavenly! the layers look so creamy and delicious! Peanut butter and chocolate are one of my favorite combinations. If it’s in the house – it’s devoured!
Lambeau looks so adorable in her costume. LOL Moammar Gooddoggi and that wig – spot on!
I might drive across 3 states to have one of these. Probably two. Delish!
I have been looking for a recipe close to what my Grandmother would make for my birthday. I think this one is going to be close!
I’m so glad, Sarah! Hope you love them as much as we do!!!
Mouth is watering, can’t wait to make these again!
Too bad I can’t reach through the PC screen and grab a bite! L 😛 L
These are the ultimate brownies for sure