Dark Chocolate Peanut Butter Truffle Brownies!

Oh, my………..
Dark Chocolate Peanut Butter Truffle Brownies

Holy Cow Batman these brownies are off the charts insanely delicious!

Rich, Decadent, Deeply Chocolate with Peanut Butter filling and Dark Chocolate Peanut Butter Ganache!


Oh, and did I mention, that the brownies themselves are dark chocolate and perfectly fudgy!

Dark Chocolate Peanut Butter Truffle Brownies

Recipe Notes:

For some reason, unlike Semisweet Chocolate chips which come in 12 ounce bags, Dark Chocolate Chips come in 10 ounce bags.

Isn’t that strange?

It seems like they’d come in the same size bags, doesn’t it?

Anyway, I mention this because when you’re shopping for the items to make these brownies, I don’t want you to end up without enough chocolate chips!

Dark Chocolate Peanut Butter Truffle Brownies

This recipe would be absolutely bomb made with semisweet chocolate as well.

I know not everyone loves dark chocolate as much as I do!

Dark Chocolate Peanut Butter Truffle Brownies For the brownie layer, the technique is important to follow if you want the brownies to be fudgy instead of cakey.

Don’t stress because the technique is truly easy peasey.

The instructions spell things out very clearly so it’s just a matter of following them to a tee.

If you don’t, your results will of course vary.

You won’t produce a thick, chewy, fudgy brownie, but instead a more cakey version.

More Brownies Recipes

German Chocolate Brownies -Perfect dessert with an extra thick layer of Pecan Frosting on top!
Brownie Cookies – Rich chocolaty decadence of brownies but with a surface crackle!
Lemon Brownies – Sweet, fresh, bursting, intense lemon yumminess!

Dark Chocolate Peanut Butter Truffle Brownies


Brownie Layer:

  • 1 1/4 Cup All-Purpose Flour
  • 1 Teaspoon Salt
  • 2 Tablespoons Dark Unsweetened Cocoa Powder
  • 11 Ounces Dark Chocolate Chips
  • 8 Ounces Unsalted Butter Cut Into 1 Inch Pieces
  • 1 Teaspoon Instant Expresso
  • 1 1/2 Cup Sugar
  • 1/2 Cup Light Brown Sugar Packed
  • 5 Large Eggs At Room Temperature
  • 2 Teaspoons Vanilla Extract

Peanut Butter Layer:

  • 1/2 Cup Unsalted Butter Softened
  • 3/4 Cup Creamy Peanut Butter
  • 2 Cups Powder Sugar
  • 2 Teaspoons Milk

Chocolate Peanut Butter Ganache Layer:

  • 1/4 Cup Creamy Peanut Butter
  • 12 Ounces Dark Chocolate Chips
  • 1/4 Cup Unsalted Butter
  • 2 Tablespoons Heavy Whipping Cream


Brownie Layer:

  1. 1. Preheat the oven to 350 degrees F. Line a 9X13 baking dish with aluminum foil, overhanging the edges 2 inches.  Spray with nonstick cooking spray.
  2. 2. Whisk together flour, salt and cocoa powder in a small bowl and set aside.
  3. 3.  Set a medium, shatter proof bowl over a pan of just simmering water.  Add chocolate, butter and instant espresso. Stir occassionaly until chocolate and butter are melted and mixture is smooth. Turn off the heat under for the simmering water, still keeping the bowl over water and add both sugars and mix until well combined. Remove bowl from top of simmering water.
  4. 4. Add 3 eggs to the chocolate mixture and mix until just combined. Add the other 2 eggs and vanilla and mix until just combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  5. 5. Add the flour mixture to the chocolate mixture and fold it in with a rubber spatula (Do Not use a whisk) just until the mixture is mostly combined with a bit of the flour mixture is visible.
  6. 6. Spread batter evenly into prepared baking dish and bake for 30 minutes or until a toothpick inserted into the center of brownies comes out with just a few moist crumbs. Cool for at least one hour before adding peanut butter layer.

Peanut Butter Layer:

  1. 1. As the brownies are finishing cooling, make the peanut butter layer. In a medium bowl add all the ingredients for the peanut butter layer and beat until smooth and well combined with an electric mixer.  Spread evenly over cooled brownie layer. Place in the fridge for to set the filling, about 30 minutes.

Chocolate Peanut Butter Ganache Layer:

  1. 1. Combine all the ingredients for the Chocolate Peanut Butter Ganache in a microwave safe bowl. Microwave on high for 30-60 seconds; stir until smooth. Microwave on 50% power for 15-20 second intervals, stirring well between intervals, as needed to melt the mixture. Spread evenly over set peanut butter layer and refrigerate about 30 minute to set topping. Allow the brownies to sit out at room temp for about 10 minutes so they're easier to cut (otherwise the topping may crack a bit as you cut them). Cut into pieces and serve.  These bars are rich so I like to cut them into small pieces!