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Simple Milk Chocolate Peanut Butter Truffle Brownies. recipe photo

Milk Chocolate Peanut Butter Truffle Brownies.

These Milk Chocolate Peanut Butter Truffle Brownies are an irresistible indulgence, combining fudgy brownie texture with a creamy peanut butter truffle layer!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 1 1/2 sticks salted butter
  • 1 1/2 cups semi-sweet or milk chocolate chips
  • 1 cup granulated sugar
  • 1 tablespoon Kahla (optional) A splash of this coffee liqueur enhances the chocolate flavor.
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee (optional) Intensifies the chocolate flavor.
  • 3 large eggs at room temperature
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 3.2 ounce semi-sweet chocolate bars chopped, used for the truffle layer
  • 1/3 cup heavy cream creates a luscious truffle consistency
  • 1/3 cup creamy peanut butter adds that irresistible peanut butter flavor
  • 1 3.2 ounce milk chocolate bar chopped, for an extra layer of milk chocolate goodness
  • 1 cup granulated sugar sweetens the truffle layer

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • 9x13-inch Baking Pan
  • Parchment Paper
  • Double boiler or microwave-safe bowl
  • Measuring cups and spoons

Method
 

Stepwise Method:
  1. Step 1: Preheat your oven to 350°F (175°C) for even baking.
  2. Step 2: Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
  3. Step 3: Melt salted butter and chocolate chips in a double boiler or microwave until smooth.
  4. Step 4: Whisk in sugar, Kahla, vanilla, and instant coffee until well combined.
  5. Step 5: Add eggs one at a time, whisking well after each addition.
  6. Step 6: Sift together flour, cocoa powder, baking powder, and salt. Fold into the chocolate batter.
  7. Step 7: Pour the brownie batter into the prepared pan and smooth the top.
  8. Step 8: Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
  9. Step 9: For the truffle layer, melt chocolate bars and cream over low heat, then stir in peanut butter.
  10. Step 10: Pour the truffle mixture over cooled brownies and spread evenly.
  11. Step 11: Sprinkle chopped milk chocolate over the truffle layer and optionally return to the oven for a minute.
  12. Step 12: Refrigerate for at least an hour, then lift out using parchment, slice, and enjoy!

Notes

  • Store in an airtight container at room temperature for up to 4 days.
  • Refrigerate for up to a week for longer freshness.
  • Wrap tightly and freeze for up to 3 months for extended storage.