“I bet this is what heaven tastes like.”
Well, that’s what one of my official taste testers said at least. I’m bound to be biased where chocolate and peanut butter are involved, but I received nothing but praise over these babies, so I’m pretty sure they’re a solid bet.
I was initially worried that the peanut butter layer would be too sweet and not peanut buttery enough, but was reassured that it was the perfect amount of peanut butter flavor. I’m a huge fan of peanut butter though, like, left unattended I will work my way to the bottom of a huge jar, no problem. So yeah, I’m always going to think something needs more peanut butter. It’s just my nature.
I did alter the filling a bit from the original recipe, and resorted to a box mix (gasp!) since I was short on time and had a work potluck to make these for. So if you’re short on time and need to cheat, who am I to judge? Otherwise, given how good these were with boxed brownies, I’m sure using your favorite go-to brownie recipe as a base will only make them more spectacular.
I cut mine into 1-inch squares (and then promptly consumed three of them), but these babies are RICH. I’m sure a regular person would be content with just one square. Enjoy Another win for Pinterest (and another loss for my waistline). Oops.
Peanut Butter Truffle Brownies
- 1 batch of your favorite brownies (13×9-in pan)
Peanut Butter Layer:
- 1/2 Cup of butter, softened
- 3/4 Cup of creamy peanut butter
- 2 Cups of powdered sugar
- 2-3 Teaspoons of milk (if needed, I didn’t need it)
- 1/4 Cup of creamy peanut butter
- 2 Cups of semisweet chocolate chips
- 1/4 Cup of butter
- 2 Tbsp of heavy whipping cream
- Preheat oven to 350 degrees. Butter the bottom and sides of a 9×13 metal baking pan. Put a long piece of parchment or foil in the bottom, letting the ends extend slightly over the sides. Butter the parchment paper.
- Make your brownies according to recipe directions. Remove pan and let cool completely on a rack.
- While the brownies cool, make the peanut butter filling; fix a stand mixer with paddle attachment or use an electric mixer. Combine the peanut butter and remaining filling ingredients in a bowl and beat until smooth and creamy and spreadable (add a few teaspoons of milk, one at a time, If it’s not spreadable).
- Take the cooled brownies and spread an even layer of peanut butter. Place in the refrigerator until filling is set, about 30 minutes.
- While the filling sets, make the ganache; take a small saucepan and a glass or heatproof bowl. Simmer water and place the bowl over the saucepan. Melt the ganache ingredients together and stir to combine.
- Take the chilled brownies and pour the ganache over the top. Spread gently. Chill until set.
- When ready to serve, lift the brownies out of the pan using the ends of the parchment paper. Slice into 1-inch squares with a sharp knife, wiping with a warm damp towel between cuts.
[ Adapted from somekitchenstories ]