Peanut Butter Truffle Brownies

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These peanut butter truffle brownies is another great recipe that brings together that wonderful combination of chocolate and peanut butter. It’s recipe that I got from Betty Crocker. Any recipe that has “Truffle” in the name is good in my book.

If you have made the recipe that I have posted before for layered peanut butter bars then you need this recipe too. It is basically the same recipe but with a brownie bottom instead of a peanut butter cookie bottom. Both are absolutely wonderful, but I have to admit, I prefer this one with the brownie base. It makes any peanut butter/chocolate lover’s mouth smile!

Peanut Butter Truffle Brownies |

And even though it’s 3 layers, each layer is easy to put together. You just have to give the brownies 1 hour to cool before you can start layering.
Peanut Butter Truffle Brownies |

Peanut Butter Truffle Brownies |

Peanut Butter Truffle Brownies

Real Mom Kitchen

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Brownie Base:

  • 1 box 1 lb 6.5 oz Betty Crocker® Original Supreme brownie mix
  • Water vegetable oil and eggs called for on brownie mix box


  • ½ cup butter softened
  • ½ cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 tsp milk


  • 1 cup semisweet chocolate chips
  • ¼ cup butter


  • Preheat oven to 350 degrees. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)
  • In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan.
  • Bake at 350 degrees for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • In medium bowl, beat filling ingredients together with electric mixer on medium speed until smooth. Spread mixture evenly over the cooled brownie base.
  • In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little). Serves 36.
  • Follow High Altitude directions for 13x9-inch pan on brownie mix box.
Tried this recipe?Let us know how it was!

These are the original photos from this post. The above photo was updated in May 2018.


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