Peanut Butter Truffle Brownies

I just got back from my run at the gym.

Where I successfully did the correct week from the Couch to 5K schedule.

I was a little on the slower side today, but I am still happy with my workout.

However, I probably should have stayed there for another 2,456 hours to burn off the delicious treats I baked on Sunday.

Layer 1:  Brownie

Layer 2:  Peanut Butter Filling

Layer 3:  Chocolate-Peanut Butter Ganache Topping

Unfortunately, there is a lot of waiting in between each step – which is almost impossible to endure.  (I had to stop the husband from just eating the 1st brownie layer as they were cooling)

Fortunately, if you do make it, it is worth it.

These are literally the richest things I’ve ever tasted.

And possibly the most delicious.

Thank you, Christina, for making my decade with this amazing recipe.

Peanut Butter Truffle Brownies

For the Brownies:

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 3 teaspoons vanilla
  • 2/3 cup cocoa powder
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

For the Peanut Butter Filling:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cup powdered sugar
  • 2-3 teaspoons milk

For the Ganache Topping:

 

  • 1/4 cup creamy peanut butter
  • 2 cups semisweet chocolate chips
  • 1/4 cup butter
  • 2 tablespoons heavy whipping cream

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.

While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.

While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.

 

PDF Printer    Send article as PDF   

One Response to Peanut Butter Truffle Brownies

  1. Wow! These turned out great!!! I am so glad to hear that you enjoyed them! :)
    Christina @ Sweet Pea’s Kitchen recently posted..Hot and Sour SoupMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge