These irresistible Peanut Butter Truffle Brownies combine the classic, heavenly pairing of chocolate and peanut butter. Fudgy brownies are layered with a light peanut butter truffle filling and finished with a silky chocolate ganache.
Skip the store-bought cups and enjoy these decadent Layered Peanut Butter Brownies instead.
Why You Must Make
I first baked these brownies in 2011 for a college reunion weekend. They were an instant hit with friends who share my love of sweet, portable treats. Packed into a cooler and cut into squares, these Buckeye Brownies traveled three states to a homecoming tailgate and disappeared fast.
- Perfect portable dessert for picnics, tailgates, and potlucks.
- Hand-held squares make them easy to serve and eat.
- Peanut butter and chocolate is an iconic flavor combo—ideal for Reese’s fans.
Reader Endorsement
From Susan in the comments: Made these last night. Brought them to work today, and they had rave reviews. Keeper recipe—the peanut butter layer is so light and fluffy.
Ingredient Notes
- Staples: sugar, flour, salt, milk.
- Butter: salted is fine. Use room-temperature butter for the filling and melted butter for the batter as directed.
- Eggs: use large eggs at room temperature for easier mixing.
- Vanilla: use real vanilla extract for best flavor.
- Cocoa Powder: use regular unsweetened cocoa (not Dutch-process); sift if lumpy.
- Baking Powder: different from baking soda—check freshness by adding a spoonful to hot water; it should bubble vigorously.
- Peanut Butter: creamy peanut butter works best for a smooth filling.
- Powdered Sugar: sift if needed to remove lumps.
- Chocolate: semisweet chips or chopped chocolate bars work for ganache; if using chips you may prefer adding a touch of cream for a smoother finish.
- Shortening: optional in the ganache to help maintain a glossy finish as it sets.
- Heavy Cream: optional, recommended if using chocolate chips for the ganache.
How to Make
Recipe Tips
Read the full instructions before starting and confirm you have all ingredients on hand. A few tips to ensure success:
- Bring eggs and the butter used in the filling to room temperature for smoother mixing.
- An offset spatula helps spread each layer evenly for a neater presentation.
- If using chocolate chips for ganache, consider adding 1–2 tablespoons of heavy cream for a glossier, smoother topping.
- Chop chocolate bars or use good-quality baking chocolate if you prefer a creamier ganache; bars often melt more uniformly than chips.
- Line the pan with non-stick foil or parchment to easily lift the brownies out for cutting.
- For clean slices, chill the finished bars and use a warm, dry knife, wiping it between cuts.
You May Also Like
- Better Than Reese’s Peanut Butter Bars
- Stuffed Peanut Butter Rice Krispie Treats
- Frozen Chocolate Peanut Butter Pie
- Tagalong Cookie Bars
- No-Bake Chocolate Peanut Butter Cookies
I tested several versions and combined the best ideas with my own tweaks. These layered peanut butter brownies are rich, indulgent, and perfect for anyone who loves the chocolate-and-peanut-butter combination.
Note: This recipe first appeared in 2011; photos and text were updated in 2019.
Share your results on social media and tag the recipe author. If you try this recipe, please leave a rating in the recipe section.
Peanut Butter Truffle Brownies
30 minutes
30 minutes
1 hour
24 brownies
Rich, fudgy brownies topped with peanut butter truffle filling and iced with chocolate ganache.
Ingredients
Brownies:
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 1 tablespoon vanilla
- 2/3 cup cocoa powder
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Peanut Butter Filling:
- 1/2 cup butter (at room temperature)
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 teaspoons milk
Ganache Topping:
- 2 cups semisweet chocolate chips (or chopped chocolate)
- 1/4 cup butter
- 2 tablespoons shortening
- 2 tablespoons heavy cream, optional
Instructions
- Preheat oven to 350ºF.
- Line a 9 x 13-inch pan with non-stick foil or parchment and set aside.
- In a large microwave-safe bowl, melt 1 cup butter. Stir in sugar, then beat in eggs and vanilla.
- Sift cocoa powder with salt and baking powder into the mixture and blend until smooth.
- Add flour and mix just until combined. Spread batter into prepared pan.
- Bake about 25–30 minutes. Cool completely.
- While brownies cool, beat together the filling ingredients until smooth and spreadable; add the extra teaspoon of milk if needed. Spread evenly over cooled brownies and chill at least 30 minutes.
- Make ganache by gently melting chocolate, butter, shortening, and cream (if using) in short intervals, stirring until smooth.
- Drop spoonfuls of ganache over the chilled peanut butter layer and spread evenly with a small offset spatula. Refrigerate until the ganache is set, then slice into squares.
Notes
Adapted from several classic recipes. Check your baking powder for freshness—if unsure, test a spoonful in hot water: vigorous bubbling means it’s still active.
Nutrition Information
Yield:
24
Serving Size:
1 brownie
Amount Per Serving:
Calories: 373
Total Fat: 23g
Saturated Fat: 13g
Trans Fat: 1g
Unsaturated Fat: 8g
Cholesterol: 61mg
Sodium: 198mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 34g
Protein: 4g
Lambeau, our first dog, makes a seasonal cameo as Moammar Gooddoggi—costume and styling by Tom Berg.
Isn’t she a good sport? (Yes — it took plenty of marshmallows to persuade her to pose!)