Truffle Peanut Butter Brownies
Fudgy chocolate brownies swirled with a creamy peanut butter truffle ripple. Rich, marbled, and dangerously irresistible.
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Servings:
Ingredients
Main Ingredients
- 5 oz unsalted butter
- 6.5 oz semisweet chocolate chips
- 1.1 cup granulated sugar
- 0.38 cup light brown sugar, packed
- 3.5 oz beaten eggs about 2 large
- 2 tsp vanilla extract
- 0.55 cup unsweetened cocoa powder
- 0.9 cup all-purpose flour
- 0.5 tsp fine salt
- 0.5 tsp instant espresso powder optional
- 0.25 tsp baking powder
- 0.6 cup creamy peanut butter
- 0.75 cup powdered sugar
- 3 tbsp heavy cream
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- Stir peanut butter, powdered sugar, and heavy cream until smooth and thick; set aside.
- Warm butter and chocolate in a saucepan on low, stirring until melted. Cool 5 minutes.
- Whisk in granulated and brown sugars until glossy.
- Whisk in beaten eggs and vanilla just until combined.
- Sift flour, cocoa, salt, espresso powder, and baking powder over the bowl. Fold until no dry spots.
- Spread batter evenly in the pan.
- Dollop peanut butter mixture over batter. Swirl with a knife for marbled pockets.
- Bake 24 to 28 minutes, until edges set and the center looks slightly fudgy.
- Cool in pan, then chill 20 minutes for cleaner cuts. Lift, slice, and serve.
Notes
Try sprinkling chopped roasted peanuts or flaky salt on top before baking for extra crunch. Store airtight at room temperature for 3 days, refrigerate up to 5 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Truffle Peanut Butter Brownies flavors. All ingredient ratios and instructions are independently developed.