The layer of creamy peanut butter filling and chocolate glaze will make the best Peanut Butter Truffle Brownies disappear in a hurry.
Trust me and take a pan of these amazing brownies to your next party or picnic! I promise you the pan will come home empty!
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Ok, so here is one of my favorite brownie recipes of all time. Anytime I have to bring a dessert, I reach for this fabulous recipe.
You can go easy like I do most of the time and use a box mix, or you can make a double batch of these Homemade Chocolate Chip Brownies for the base. Both ways work and will taste amazing!
Either way, as soon as everyone takes a bite of these delicious goodies, you will be the star of the dessert table. Every time I bring them to an event, people go nuts for them.
Get it…go nuts! Because these chocolate brownies have a layer of peanut butter filling. Ok, maybe I’m the only one giggling at that little pun. What can I say, I crack myself up!
I have been making this dessert for years, so I hope you enjoy this easy brownie recipe. The peanut butter filling on top of these gooey brownies is a very slight variation from these Peanut Butter Balls that my family adores.
The only difference is that this peanut butter filling has a little bit more butter in order to make it creamier and easier to spread on the top.
A layer of thick chocolate ganache coats the top of everything. And yes, licking the spatula after you are done spreading the chocolate out is totally ok.
I mean, why waste perfectly good chocolate, right? I know I never do!
How to make Peanut Butter Truffle Brownies:
- Bake a pan of brownies and let them cool.
- Beat the butter, peanut butter, marshmallow, vanilla, and salt until very creamy.
- Slowly add the powdered sugar until a soft dough forms.
- Drop spoonfuls of the peanut butter filling on top of the cooled brownies. Spread it out very carefully using a flat angled spatula. Do not pull fast or hard because you will tear the brownies.
- Place the heavy whipping cream and chocolate chips in the microwave for 30 seconds. Stir until melted and creamy. Heat again for 15-20 seconds if needed.
- Pour the chocolate on top of the peanut butter layer and spread out evenly. Let set and then dig in.
The last time I shared these Peanut Butter Truffle Brownies, everyone declared them illegal. In a good sort of way, of course!
But don’t take my word for it that these buckeye brownies are awesome, make a pan for yourself and see what happens.
More easy brownies you may like:
- Oreo Reese’s Brownies
- Coffee Cream Brownies
- Zebra Brownies
- Peanut Butter Brownie Dessert
- Fudge Mint Gooey Brownie Bars
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Peanut Butter Truffle Brownies
The creamy filling and chocolate topping on these Peanut Butter Truffle Brownies will have them disappearing in no time. Perfect dessert for parties and picnics.
Ingredients
- 1 - 9x13 box brownie mix
- 8 Tablespoons butter, softened
- 1/2 cup peanut butter
- 1/4 cup marshmallow cream
- 1/2 teaspoon vanilla extract
- pinch salt
- 2 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick baking spray.
- Mix up the brownies according to the package directions. Bake and cool.
- Beat the butter, peanut butter, marshmallow cream, vanilla, and salt and beat until creamy.
- Slowly add the powdered sugar until completely mixed in. Drop spoonfuls of the peanut butter filling on top of the cooled brownies. Very carefully and gently spread it out. The filling is thick, so you may need to press it on top of the brownies using your hands.
- Place the heavy whipping cream and chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir until melted and creamy. Heat another 15-20 seconds, if needed.
- Spread on top of the peanut butter filling and let set. Cut into 24 bars. Store in a sealed container.
Notes
You can also use a double batch of these Homemade Chocolate Chip Brownies minus the chocolate chips instead of a box mix.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 67mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 2g
(original photo from October 2008)
*The post for Peanut Butter Truffle Brownies was first published on October 28, 2008. The photos were redone August 2016, and the post was republished August 16, 2019.
Nancy says
Have you ever frozen these? Love the recipe, but would have to make ahead of time for an upcoming event. I’m sure the brownies would freeze well, but I’m wondering about the peanut butter layer and ganache. Thanks for any input you may have.
Jocelyn says
I have not ever frozen these brownies…mainly because they disappear too fast. LOL! But I think all three layers will freeze and thaw just fine. My recommendation would be to freeze the brownies whole by wrapping them tightly in plastic wrap, then again in foil. They should keep for 2-3 months in the freezer. When you are ready to serve, thaw to room temperature and cut. I hope that helps and you enjoy the brownies at the event.
ColleenB.-Tx. says
Baked up the brownies mix yesterday, let them cool completely on cooling rack and once completely cool I placed in fridge overnight.
This morning I made the peanut butter filling; using same amount of softened butter but I used 1 cup peanut butter, the whole container; 1 – 7 oz. container of marshmallow cream, 1 t. vanilla, the salt and 1 & 1/4 cup of sifted powdered sugar, ( I always sift my powdered sugar to removed and lumps) mixed it all up really well which made it all smooth and creamy and spread on top of the brownie with no problem in spreading. Went on nice & smooth.
Chocolate topping I used the whole bag of chocolate chips mixed with milk (no cream on hand) mixed in some peanut butter and poured and spread on top. Placed brownies back in fridge for chocolate to set up. OMG, are they ever Delicious.
Next time I think I will add some Rice Krispies to the chocolate mixture to give it a bit of a crunch to the brownies.
Thanks for the great recipe.
Jennifer says
I don’t bake out of a box. Can I use a brownie recipe for a 13×9 pan?
Jocelyn says
You sure can. Here is my homemade brownie recipe. https://insidebrucrewlife.com/2013/09/homemade-chocolate-chip-brownies/ Double it to make it for a 9×13 pan and bake for 30 minutes at 350 degrees. I hope you enjoy them.
Jennifer says
I just popped these in the fridge so the ganache would set faster. I did taste the peanut butter truffle filling, oh my! Although for me it came out really stiff so I added some heavy cream, my brownies were tearing while I was trying to spread it on them. Hopefully it doesn’t change the consistency of the filling too much. Thanks for the great recipe! PS since we’re in the mist of moving and all my baking supplies are packed up I ended up using a box mix. Next time I’ll try your recipe. ????
Jocelyn says
Yeah, the filling is a little thick, so you can’t really spread it on very well. I usually just press it on in pieces. Adding cream to thin it out is fine too. I hope you enjoy them!
Ofis Mobilyası says
Hey, this pic is better than my first one, lol! GOOD brownies!!!!
Karen @ The Food Charlatan says
These sound awesome!! Also, 37 pins? Not bad. 🙂
jen says
instead of butter in the filling I’d like to use cream cheese…any thoughts?
Rachel (I Love My Disorganized Life) says
Peanut butter and chocolate, what could be better? Thanks for sharing!
Dorothy @ Crazy for Crust says
Hey, this pic is better than my first one, lol! GOOD brownies!!!!
grace says
mmm… I’ll have to try them soon!