Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies

Published on July 7, 2015 | By

Ingredients

  • 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 cups 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

Instructions

  1. Preheat oven to 350F. Butter the bottom and sides of a 9X13 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 the have baked.) Butter the parchment.
  2. In a medium saucepan over medium heat, melt the butter. Revmove 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 prepares pan and spread into an even layer. Bake for 25-30 minutes. Let cool completely in pan on a cooling rack.
  3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachmnet, combine the ingredients and beat until smooth. Add more milk if neccessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
  4. While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwav safe bowl. Melt together and combine. Pour over the top and spread gently. Return to the fridge until set.
Comments are closed.