Peanut Butter Truffle Brownies: Indulge in a Decadent Dessert Delight
Indulge in these rich brownies featuring a creamy peanut butter filling and a luscious chocolate topping. Perfect for satisfying your sweet cravings, these treats are ideal for any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 110 minutes
- Yield: 24 brownies 1x
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
- In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined.
- Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; we want our brownies to be fudgy!
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
- Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for about 15-20 minutes. This cooling time is crucial for the next step!
- In a medium bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth and well combined.
- Gradually add the heavy cream, mixing until the mixture is creamy and spreadable. You want it to be thick but still easy to spread. If it’s too thick, add a little more cream, one tablespoon at a time.
- Once the filling is ready, set it aside while we prepare the chocolate topping.
- In a small saucepan, combine the semi-sweet chocolate chips and vegetable oil. Heat over low heat, stirring constantly until the chocolate is melted and smooth. Be careful not to burn the chocolate!
- Once melted, remove from heat and let it cool slightly. We want it to be pourable but not too hot, or it might melt the peanut butter filling.
- Once the brownies have cooled completely, spread the peanut butter filling evenly over the top of the brownies. Use a spatula to smooth it out, making sure to cover the entire surface.
- Next, pour the melted chocolate topping over the peanut butter layer. Use a spatula to spread it evenly, ensuring every inch is covered in chocolate goodness.
- For an extra touch, you can sprinkle some chopped peanuts or a drizzle of melted peanut butter on top of the chocolate layer. This adds a nice crunch and visual appeal!
- Refrigerate the assembled brownies for at least 1 hour to allow the layers to set properly. This step is essential for clean cuts when you slice them!
- Once set, slice the brownies into squares and serve. Enjoy your delicious creation!
Notes
- For a richer flavor, consider using dark chocolate chips for the topping.
- These brownies can be stored in the refrigerator for up to a week, making them perfect for meal prep or gatherings.