Best Gluten Free Peanut Butter Truffle Brownies Recipes

PEANUT BUTTER TRUFFLE BROWNIES

Peanut Butter Truffle Brownies image

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 16

Number Of Ingredients 8

Ingredients

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/4 cup butter, softened
1/4 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon milk
1/2 cup semisweet chocolate chips
2 tablespoons butter

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 27 g, TransFat 0 g

DOUBLE-DECKER PEANUT BUTTER BROWNIES

Double-Decker Peanut Butter Brownies image

These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.

Provided by Anna Stockwell

Categories Brownie Dessert Egg Vanilla Peanut Butter Butter Chocolate Wheat/Gluten-Free Dairy Free Kitchen Organization snack Coconut Almond Kid-Friendly Small Plates

Yield Makes 16

Number Of Ingredients 16

Ingredients

For the Nut Butter Layer
2 large eggs
1 cup (packed) light brown sugar
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
3/4 cup natural unsweetened creamy peanut butter or almond butter
For the Cocoa Layer
2 large eggs
1 cup granulated sugar
1/4 cup (packed) light brown sugar
1 tsp. vanilla extract
3/4 tsp. kosher salt
1/2 cup (1 stick) unsalted butter or virgin coconut oil, melted
1/2 cup unsweetened cocoa powder
3 Tbsp. cornstarch
1/2 cup chocolate chips, chopped or whole nuts, coconut flakes, crushed pretzels, or potato chips (optional)

Steps:

Make the Nut Butter Layer
Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
Make the Cocoa Layer and Assemble
Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3-4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
Add your choice of toppings or leave top smooth-they're all good options.
Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn't jiggle when shaken, but the chocolate layer will still be very gooey), 25-30 minutes. Let cool.
Remove brownie from pan using parchment overhang, then cut into 16 squares.