Milk Chocolate Peanut Butter Truffle Brownies
Try this Milk Chocolate Peanut Butter Truffle Brownies recipe, or contribute your own.
Try this Milk Chocolate Peanut Butter Truffle Brownies recipe, or contribute your own.
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 cup granulated sugar
- 10 tablespoons unsalted butter
- 2 tablespoons creamy peanut butter
- 3 ounces semi-sweet chocolate chopped
- 4 ounces milk chocolate chopped
- 2 ounces milk chocolate chopped
- 1 tablespoon instant coffee
- 1 tablespoon kahlua (optional but so good!)
- 1/2 cup cocoa powder (sometimes i use hersey's dark chocol but for these brownies i recommend sticking with regular cocoa)
- 3 tablespoons heavy cream
- 1/2 tablespoon kahlua
- 3 ounces milk chocolate chopped
- Carbohydrate 16.9168385331421 g
- Cholesterol 83.1407273643818 mg
- Fat 18.3311532973408 g
- Fiber 1.06627000085544 g
- Protein 4.19200205143889 g
- Saturated Fat 10.590260758018 g
- Serving Size 1 1 Small Brownie Square (62g)
- Sodium 109.775225179939 mg
- Sugar 15.8505685322867 g
- Trans Fat 1.5286495638339 g
- Calories 246 calories
Step-by-step
- To make the brownies. Line an 8x8 or 9x9 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out of the pan. Preheat the oven to 325 degrees F.
- Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds.
- To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, kahula and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces chopped milk chocolate. Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are set on top. Do not over bake, if anything under bake.
- Meanwhile make the truffles. Add the 3 ounces semi-sweet chocolate and the cream to microwave safe bowl. Microwave the chocolate and cream on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute. Stir in the peanut butter and kahlua until smooth.
- Remove the brownies from the oven and let the brownies cool 5 minutes and then lift them out of the pan. Pour the chocolate truffle/ganache right over the brownies and smooth it out until it reaches the edge. Melt the remain 4 ounces of milk chocolate and then drizzle it over the brownies. Allow the brownies to set at least one hour in the fridge or two hours at room temperature (out of the sun) before cutting. I personally like them best at room temp so everything is soft and fudgey.
A dense layer of milk chocolate ganache meets a peanut butter truffle topping over a thick, fudgy base baked in an eight-inch square pan. Brownies containing high amounts of dairy fat and sugar require careful management during baking to retain moisture rather than developing a dry, cake-like crumb.
Traditional brownie formulas rely heavily on granulated sugar to create a shiny, paper-thin crust on the surface while maintaining a dense interior. Incorporating milk chocolate alongside semi-sweet varieties introduces additional milk solids, which lower the burning point of the fats. Keep the oven temperature regulated at 325 degrees Fahrenheit to prevent the exterior from scorching before the center sets.
Without a probe thermometer, judging doneness in fudgy brownies depends entirely on surface texture and perimeter firmness. Pull the pan from the oven when the edges appear slightly puffed and set, but the center retains a slight underbaked gloss and moves independently when the pan is gently shaken. Overbaking dries out the crumb structure quickly.
Dense butter-based batters retain residual heat long after removal from the oven source. Allowing the baked layer to cool for exactly five minutes before applying the ganache prevents the chocolate topping from breaking or separating from the base layer due to thermal shock.
Balancing Sugar and Fat Ratios
Traditional brownie formulas rely heavily on granulated sugar to create a shiny, paper-thin crust on the surface while maintaining a dense interior. Incorporating milk chocolate alongside semi-sweet varieties introduces additional milk solids, which lower the burning point of the fats. Keep the oven temperature regulated at 325 degrees Fahrenheit to prevent the exterior from scorching before the center sets.
Assessing Visual Doneness
Without a probe thermometer, judging doneness in fudgy brownies depends entirely on surface texture and perimeter firmness. Pull the pan from the oven when the edges appear slightly puffed and set, but the center retains a slight underbaked gloss and moves independently when the pan is gently shaken. Overbaking dries out the crumb structure quickly.
Thermal Management in Small Spaces
Dense butter-based batters retain residual heat long after removal from the oven source. Allowing the baked layer to cool for exactly five minutes before applying the ganache prevents the chocolate topping from breaking or separating from the base layer due to thermal shock.
