If brownies and peanut butter cups had a baby… this would be it. These Peanut Butter Truffle Brownies are layered perfection: a rich, fudgy brownie base, a creamy peanut butter “truffle” layer, and a silky chocolate ganache top. They’re decadent, addictive, and surprisingly easy to make no candy thermometer required!

These aren’t just brownies. These are shut-the-front-door-I-need-another brownies.

>>> Fudgy Peanut Butter Brownies

💛 Why You’ll Love These

• Three dreamy layers: Fudgy brownie, smooth peanut butter filling, and rich ganache.
• Easy ingredients: Nothing fancy or complicated here pantry staples do the trick.
• No-bake middle & top: Only the brownie layer needs baking.
• Perfect for parties or freezing: These slice like a dream and store beautifully.
• Peanut butter + chocolate = heaven. Enough said.

📊 Quick Recipe Stats

• Prep time: 25 minutes
• Cook time: 20–22 minutes
• Chill time: 1–2 hours
• Total time: ~2 hours 30 minutes (mostly chilling)
• Servings: 16 brownies
• Calories: ~320 per bar (because… truffle)

🧾 Ingredients

Brownie Layer:

• 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

Peanut Butter Truffle Layer:

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (250g) creamy peanut butter
• 2 cups (240g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Chocolate Ganache Topping:

• 1 1/2 cups (265g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy cream

🍫 How to Make Peanut Butter Truffle Brownies

1. Bake the Brownie Layer

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. In a bowl, whisk together melted butter and sugar. Add eggs and vanilla; mix well.
3. Stir in cocoa powder, flour, salt, and baking powder until just combined.
4. Spread batter evenly into prepared pan and bake for 20–22 minutes, or until a toothpick comes out with moist crumbs.
5. Cool completely before adding the next layer.

2. Make the Peanut Butter Truffle Layer

1. Beat butter and peanut butter until smooth and creamy.
2. Add powdered sugar, vanilla, and salt. Mix until fully combined it will be thick and spreadable like a peanut butter fudge.
3. Spread over cooled brownie base. Use an offset spatula to get it smooth.
4. Chill in the fridge while you prep the ganache.

3. Make the Ganache Topping

1. Heat heavy cream in a saucepan (or microwave) until hot but not boiling.
2. Pour over chocolate chips in a bowl and let sit 2 minutes.
3. Stir until smooth and glossy.
4. Pour ganache over the peanut butter layer, spreading evenly.
5. Chill for at least 1 hour, until set. Slice into squares and devour.

🔁 Substitutions & Tips

• No heavy cream? Use canned coconut milk for a dairy-free ganache.
• Gluten-free? Use a 1:1 gluten-free all-purpose flour blend in the brownie base.
• Peanut allergy? Try almond butter or sunflower seed butter instead.
• Want it less sweet? Use dark chocolate chips and reduce powdered sugar by 1/4 cup.
• Firmer brownies? Chill longer before slicing they cut beautifully when cold.

🧊 Storage

• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Freeze in layers with parchment between bars for up to 2 months. Thaw in the fridge overnight or on the counter for 20 minutes.