Peanut Butter Truffle Brownies
Indulge in these rich and creamy Peanut Butter Truffle Brownies that combine fudgy brownie goodness with a luscious peanut butter truffle filling.
Ingredients
For the Brownies
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- 4 large eggs Use room temperature for best results
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Peanut Butter Truffle Filling
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter (softened) Use room temperature for best results
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan for easy brownie release.
- In a large mixing bowl, combine melted butter and granulated sugar. Add in the eggs and vanilla extract, mixing well until smooth.
- In a separate bowl, mix flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until everything is combined.
- In another bowl, mix creamy peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Pour half of the brownie batter into the prepared baking pan. Spread it evenly, then dollop the peanut butter truffle filling over the brownie layer. Use a spoon to swirl the filling gently, then top with the remaining brownie batter.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Once baked, let the brownies cool in the pan for at least 15 minutes before cutting into squares.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. Reheat in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.