First I had to get the coveted mixer ready to go and preheat the oven to 350 degrees.
Once she’s ready for use, combine all of the brownie ingredients into a large bowl. Sugar, flour, cocoa, salt, eggs, oil, and milk.
Beat until it’s completely smooth. Set aside for a moment and get your pan ready. You are going to use a 15x10” jelly roll pan well greased. I greased it with the smart balance light on a paper towel. That usually works really well for me because it’s soft and easy to spread. Once your pan is ready, take the batter and pour into the pan. You may have to spread the batter out a bit with a spatula.
Bake for 20-25 minutes. (Don’t worry, now that it’s in the oven you can lick the bowl!)
Now don’t freak out if you look in the oven and you see brownie bubbles. I saw them and I popped them with my spatula, eek! Looking back that was probably the best decision because you are going to cover the top with peanut butter truffle frosting anyways. And I really wanted them to be a fairly even surface. When you remove it from the oven, set aside on a trivet and let it cool completely.
Now it’s time to make the peanut butter truffle “frosting”. You are going to have to clean out your mixing bowl, because you will need the stand mixer again. You probably don’t have to use a stand mixer for these, but I would use the stand mixer if you have one. The peanut butter can get a bit sticky, if you know what I mean.
Beat the softened (or room temp) butter and peanut butter together.
Then add the powdered sugar, salt, vanilla, and milk until it is creamy. Be sure to add the powdered sugar slowly so it doesn’t go all over your kitchen. I don’t want you to have to do more cleaning than necessary! FYI it is definitely going to be a thick frosting.
Once it’s mixed well, take the spatula from earlier, (the one you used to spread the brownie into the pan and pop the brownie bubbles) wash it off with hot water, dry it off real quick, and use it to spread the “frosting” all over the top of the brownies. This takes some finesse and a little patience to get it smooth and all the way to the corners, so don’t give up. I didn’t take a picture after I had spread the frosting and before I drizzled the chocolate because we had company at this point and I was in a hurry, but you get the idea.
Lastly, the chocolate topping/drizzle. Combine the oil and chips in a small glass bowl and microwave at 50% power until melted, stirring often. You can also do this in a double broiler, but it’s certainly not required. Once it’s melted and combined, take a spoon and drizzle it all over that huge brownie. After the fact, I realized that I probably could have gotten away with a little less chocolate drizzle. It get’s messy so just use your judgment on how much to utilize from the mixture. I realize my “drizzle job” wasn’t perfect, but once you cut them up you can’t really tell.
Lastly, take a (clean) pizza cutter and cut into squares. I used a fork to get them out because a spatula was too big. Now to the big reveal:
After trying these out, I knew I had to freeze some for my father-in-law. He truly LOVES peanut butter. This weekend we went to visit the Hubs parents and brought our frozen brownies just for the f-i-l. He Loved them! They kept really well after freezing. Since this makes a whole lot of brownies, probably around 30 or more, freezing in a freezer bag would be a great way to keep some of them for later.
After I published this post I realized that this would be the perfect time to introduce you to my in-laws! Here they are with the Hubs at a friends wedding:
You'll get to meet my mom in a couple of weeks(since you have already seen a picture of my beautiful sister in this post). We are taking a girls mini-trip soon and I plan to take lots and lots of pictures!
Peanut Butter Truffle Brownies (adapted from Tasty Kitchen)
For the brownies:
3 cups sugar
3 cups flour
3/4 cups natural unsweetened cocoa
1 1/2 tsp salt
1 1/2 cups milk
For the peanut butter truffle frosting:
1/4 cups softened or room temp. butter
1 cup creamy peanut butter (I used natural)
3 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
6 tbsp milk
For the chocolate topping:
2 tbsp vegetable oil
1 cup semi-sweet chocolate chips (I like to use the mini chips when melting them)
Preheat oven to 350 degrees. Combine brownie ingredients in a large mixing bowl. Beat until smooth. Grease a 15x10 jelly roll pan. Pour batter into pan and spread out to the edges. Bake for about 20-25 minutes. After removing, cool completely on a trivet leaving the brownie in the pan.
Next, beat the butter and peanut butter in a large mixing bowl until well combined. Add powdered sugar, salt, vanilla, and milk until it is creamy – it will be thick. Take a spatula and spread on top of brownie until even.
Last, combine oil and chips in a small glass bowl. Microwave at 50% power until melted, stirring often. (I usually do this for 30 seconds at a time.) Take a spoon and drizzle on top of brownie. Take a pizza roller and cut into squares. Then EAT it up!
Enjoy! Hope you like it!