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The holidays just got a little bit sweeter with these Milk Chocolate Peanut Butter Truffle Brownies. Homemade fudgy, crinkly brownies, baked, then layered with sweet peanut butter chocolate truffle ganache. And to finish? An extra drizzle of melted chocolate and a sprinkling of salted caramel brûlée candy. Every last bite of these indulgent brownies are melt in your mouth delicious. Package them up for gifting, or serve as your Christmas dessert. They’re simple to make and guaranteed to be hit!
I think it’s pretty safe to say that I’m really loving the holiday baking this year. Something inside me just wants to bake up the sweetest things and share each and every recipe with you guys. It’s true what that say, tis’ the season for all things sweet!
Or is that not the saying and I just made that up? Either way, my excitement for holiday sweets is strong, but here’s what I am realizing. I only want to make the recipes that feel overly special or sound overly delicious. With limited time before Christmas arrives, I want to make sure I’m sharing only my favorite recipes with you guys. The ones I love the most. The ones my family will be asking for once they arrive. And most importantly, the ones I think YOU guys will enjoy the most.
Enter these brownies.
The truth is that I have so many other recipes I could have shared with you guys today. Recipes that require more time, recipes that are maybe a bit more creative, and recipes that I’m sure will be good. But in the end? These brownies really excited me the most. I knew they had the potential to turn out better than I pictured in my head. And I knew that my family would thoroughly enjoy these.
So after confirming with my younger brother, Kai, that yes, these indeed sounded really good. I was convinced. And here we are!
The Idea.
This is a version of a brownie I made a while ago. I’m talking almost eight years ago, but it’s been a brownie that has been in the back of my mind for what feels like forever now.
I just loved the thought of an extra crinkly and very fudgy brownie topped with a layer of sweet, creamy, and peanut butter truffle layer. I knew exactly what I wanted this brownie to be, so I didn’t stop testing it until these were perfect. Or as close to perfect as I could get.
Here are the details, these are simple.
The holiday season is always busy, but having simple recipes on hand is key.
I took my favorite crinkle top brownie, layered them with a simple…but perfectly rich and creamy peanut butter chocolate truffle ganache. Then I finished these off with homemade salted caramel brûlée candy.
This brownie mix is my go-to. The KEY is whisking the eggs to get that extra crinkly top. The eggs should have lots of bubble on them before you stir them into the chocolate mix.
Then just bake and patiently wait for these crinkly, fudgy brownies to bake up.
And while they bake? Make the truffle layer!
This is simple…chocolate, cream, and peanut butter. It’s rich and creamy, feels very decadent. And most importantly, it’s delish.
That extra special Christmas touch.
That final touch? Salted caramel brûlée candy, which I stole from my caramel latte that I shared the other week.
Simply melt granulated sugar on the stove until it turns deep caramel in color, then spread the caramel out over a piece of parchment paper. Sprinkle with sea salt and let the caramel sit for a few minutes. And then? In almost no time at all, the caramel has hardened and can easily be smashed into small shards for sprinkling over your finished brownies.
It. Is. Delicious! Indulgent, and not needed by any means, but delicious.
What I love about these is that they’re easy to make, but yet they feel fancy. Everyone thinks they likely took hours to make, when they’re actually super simple.
But my favorite part? These are just perfectly crinkly on top, but also soft and gooey in the center. With an extra sweet sprinkle of caramel on top. The best kind of brownie…decadent. But it’s what we need today. Perfect for Friday night baking, holiday cookies boxes, and Christmas baking.
A little tip? If you need to impress anyone over the next couple of weeks…make them these brownie treats. They’ll win just about anyone over.
Looking for other chocolate holiday desserts? Here are my favorites:
Chocolate Hazelnut and Caramel Stuffed Brownie Cookies
Hot Chocolate Party (with 4 Hot Cocoa Recipes!)
Chocolate Covered Brown Butter Millionaire’s Bars
Lastly, if you make these Milk Chocolate Peanut Butter Truffle Brownies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Milk Chocolate Peanut Butter Truffle Brownies
Servings: 16 Brownies
Calories Per Serving: 408 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1 cup granulated sugar
- 1 tablespoon Kahlúa (optional)
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee (optional)
- 3 large eggs, at room temperature
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Peanut Truffles
- 2 (3.2 ounce) semi-sweet chocolate bars, chopped
- 1/3 cup heavy cream
- 1/3 cup creamy peanut butter
- 1 (3.2 ounce) milk chocolate bar, chopped
Caramel Brûlée
- 1 cup granulated sugar
Instructions
- 1. Preheat the oven to 350° F. Line a 9x9 inch square pan with parchment paper.2. In the microwave, melt together the butter and 1 cup chocolate chips (stirring at 30-second intervals) until melted and smooth. Stir in the sugar, Kahlúa (if using) vanilla, and instant coffee. 3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool.4. Meanwhile make the truffles. In a microwave-safe bowl, melt together the semi-sweet chocolate and cream until melted and smooth. Pour about half of the chocolate truffle/ganache over the brownies and smooth it out until it reaches the edge. Swirl in the peanut butter, then place the brownies in the freezer for 15 minutes to set. Once set, pour over the remaining truffle/ganache. Melt the remaining milk chocolate and drizzle it over the truffle layer. Allow the brownies to set at least one hour in the fridge or two hours at room temperature. Sprinkle with caramel brûlée, if desired. Cut into bars. 5. To make the Caramel Brûlée. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
This post was originally published on December 11, 2020
Help!!! I made these last night and they did not turn out. I reviewed the recipe ingredients and directions again and I’m sure I followed it correctly. The brownies looked ok when they came out but I noticed as they cooled they started looking a little oily in the creases. Once I cut into them later, the entire inside was just a thick, fudgy mess. Sadly I had to throw them out. I used an 8×8 ceramic pan with parchment paper. I make other brownies in this pan all the time. The one thing that stood out me though is the cooking time for these is usually a lot shorter than other brownies I make – usually 50 minutes. Anyways I would love for these to come out correctly for me and would be willing to try again if anyone can advise where I may have gone wrong … 🙁
HI!!
I am beyond sorry for the trouble. Do you feel like when you took the brownies out of the oven they seemed underdone? I love my brownies super fudgy, so you may just need to cook them longer. I have never had this issue, so that is what I am thinking. I really hope this solves the issue! Tieghan
OMG! These brownies were AMAZING! My husband loves peanut butter and chocolate so I made these for him today. Usually he tells me to give some of the desserts away so he won’t eat the whole pan, not with these. He said that he wasn’t sharing these. Only change I made was I drizzled melted white chocolate over the top instead of milk chocolate. Definitely a keeper!
I am embarrassed to admit that I just made two batches of this (I came across the recipe on Friday!) and am planning to make one (or maybe two) more this week. I did make some small changes. Three ounces of milk chocolate melted (because I misread the ingredient list). Brandy rather than Kahlua because that’s what I had. And a random mix of milk, semisweet,and dark chocolate for the ganache.(because I didn’t have enough semisweet). GREAT recipe. All the ingredients are normally part of the pantry. Dense and chewy brownie. Silky ganache. I thought when I read the recipe that there was too much going on with the Kahlua, the coffee, the vanilla, the peanut butter. No such thing. It all works together nicely. Thanks for a keeper!
YA!! So happy you love these brownies. They are my favorite go to recipe for sure!
Thanks for the sweet comment!
Hi there, I made these brownies a few days ago and oh my goodness they’re amazing! They’re so fudgey and yummy and the ganache does wonders too!
Thanks for sharing the recipe 🙂
http://thesugarlump.blogspot.co.uk/2014/04/peanut-butter-truffle-brownies.html
Thanks Liz!
I’ve made these twice so far and they’re PERFECT. Thank you for the recipe!
SO happy you love these! They are my brothers favorite!
Great pictures – crappy recipe. There’s something terribly wrong! Followed exact ingredients and instructions produced chocolate soup at the end of 30 minute baking period. Baked more until no longer liquid. The glob did not hold shape when removed from the pan. The truffle topping soaked into the ‘glob’. Do not microwave the final 4 oz of chocolate by following the 30-second intervals as instructed for the Truffle! You’ll end up with a burnt mess after the second 30 seconds.
Sorry they did not work for you. I make these brownies all the time and have never had any problems, but again I am sorry they did not work for you.
Oh il fait super envie !
Just curious about using this on mobile. Every time I tried to read the recipe on my mobile device after about a minute on the page it bounced me to the app store on iTunes. Really annoying when trying to read the recipe. Not sure why…
Hmmm. I have no idea why that would happen. I tried it on my phone and nothing happened, but I will look into it. Sorry it was so annoying!! That totally stinks.
These brownies look sinfully good!
Thank you so much!
I can always use more chocolate in my life…bring it on girl!!!
Thank you, Jocelyn!
Kahlua really is the best thing that ever happened to baked goods 😀 funny, speaking of pingbacks (from your comments section), I didn’t get one from this site (http://giraffesonskates.tumblr.com/) but I saw it in my referral stats for my latest Epic Dulce de Leche Brownies post and clicked…and then, oy vey, I saw your brownie photo and drooled. Almost literally. These look really fantastic!
Okay, fine. I want one. I wouldn’t say no.
🙂 Thank you!
Making these right now and have run into one tiny little difficulty. Baking temperature? Cannot WAIT to devour at least one of these!
YIKES!! So sorry, it is 325 degrees F. Hope you love these!
I’ve got the biggest chocolate craving now! All I want for lunch today is 1 (or 2) of these gorgeous brownies. So moist and fudgy-looking—-Pinned it!
Thanks Sarah!
I can`t stop looking at the photo of this brownie, because it looks so appetizing! I used to buy this dessert in the shop, but now I see that it is worth trying to bake one.
Thanks Maria!