I have no idea where this recipe came from but it’s ridiculous.
I feel a little bad that I can’t share the origins of this delish brownie recipe but it’s too good not to write about.
While searching for something new to bake for a recent family gathering I came across this recipe for Truffled Peanut Butter Brownies in my cook book.
Rich brownies, topped with peanut butter creme then finished with a semi-sweet chocolate peanut butter ganache. Mmmmmm SO rich and creamy you don’t need very much to satisfy even the strongest sweet tooth.
I did make one mistake that I won’t make the next time:
The recipe calls for a 9X13 pan but I decided I wanted these brownies to be extra thick so I used an 8×8 pan and they turned out ginormous. WAY too big. The thicker version does make for a fun photograph, though.
December is always my favorite month because there are so many parties and family gatherings that I get to try out many, many new baking recipes.
These recipes seem to culminate into a dessert tray I share with my family on Christmas Eve. Last year that tray consisted of dark chocolate fudge, salted chocolate chip cookies, salted caramel brownies and sugar cookies with royal icing.
This year, I’m going to be bringing something new and these brownies just may make the list.
Makes 24 brownies
For the brownies:
1 cup butter
2 cups sugar
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 creme:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk (I used 3)
For the ganache:
1/4 cup creamy peanut butter
2 cups semisweet chocolate chips
1/4 cup butter
2 tablespoons heavy whipping cream
- Preheat the oven to 350
- Butter a 9×13 baking pan and line it with parchment paper. Butter the parchment paper.
- In a medium sauce pan over medium heat, melt the butter
- Remove from heat and add sugar, stir until combined
- Next add the eggs and vanilla and beat until combined
- Stir in the cocoa, baking powder and salt.
- Fold in the flour and combine
- Transfer to the pan and bake for 25-30 minutes
- While the brownies are cooling, make the creme
- Use a mixer and a paddle attachment
- Combine all the ingredients and mix until smooth
- Make sure the filling is spreadable
- Spread evenly over the cooled brownies
- Refrigerate for at least 30 minutes
- Use a double broiler to melt the chocolate chips, butter, cream and peanut butter together
- Mix until creamy
- Spread over brownies and refrigerate until the topping hardens