These aren't just any brownies. They are ooey and gooey with a layer of peanut butter truffle, topped with chocolate ganache. Did I mention you can also make the peanut butter truffle layer with Nutella? Well, yes, yes you can.

Lately I've been experimenting with different takes on brownies. If you've ever compared brownie recipes, you might have noticed that some recipes include a leavening agent, such as baking powder, while others don't, some use melted chocolate in the batter, and others only cocoa powder.

Which is best? This comes down to personal preference, but if you prefer that fudgy, dense brownie with a rich chocolate taste, I've found the most success without using a leavening agent and plenty of cocoa powder. I couldn't taste a significant enough difference in chocolatey-ness if I included melted chocolate in the batter or not. And for the trouble, I prefer sticking to a quality cocoa powder. Sorry Hershey, you just don't cut it. (I find their cocoa bland, lacking in that wonderful depth of flavor and buttery-ness that should come from chocolate.) I love Saco Premium Baking Cocoa, Guittard, and Pernigotti. I've heard wonderful things about Valrhona, but haven't had a chance to try it yet. For these brownies, I used Saco.

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Recipe adapted from Some Kitchen Stories

Peanut Butter Truffle Brownies

Makes about 24 servings

Ingredients:

For the Brownies

3/4 cup / 169g oil
2 cups / 400g sugar
3 eggs
3 tsp / 15g vanilla
2/3 cup / 67g cocoa powder
1/2 tsp salt
1 cup / 120g all-purpose flour

For the Peanut Butter Truffle

1/2 cup / 113g butter (1 stick), room temperature
1/2 cup / 130g creamy peanut butter
2 cups / 250g powdered sugar
2-3 tsp / 10-15g milk

For the Ganache

1/4 cup / 65g creamy peanut butter
2 cups / 340g semi-sweet chocolate chips
1/4 cup / 56g butter (1/2 stick)
2 Tbsp / 30g heavy whipping cream

Directions:

Make the Brownies

Oven 350°F / 177°C. Lightly grease a 9x13in / 23x33cm pan.

In a large mixing bowl, combine oil and sugar. Beat in eggs and vanilla. Add cocoa powder and salt. Mix in flour until just combined.
Pour into prepared pan and bake for 25-30 minutes, until toothpick inserted off center comes out mostly clean. Allow to cool.

Make the Peanut Butter Truffle

While the brownies are cooling, combine butter, peanut butter, and powdered sugar in the bowl of a stand mixer and beat until light and fluffy.
Add in 2 teaspoons of milk and beat. The mixture should be spreadable. If not, add another teaspoon of milk.
Spread onto cooled brownies and place in the fridge to set the truffle layer.

Make the Ganache

While the filling sets, place a small saucepan with a small amount of water on the stove over low heat. Place peanut butter, chocolate chips, butter, and whipping cream in a small glass or metal bowl and place over simmering water on the stove. The bottom of the bowl shouldn't touch the water. Stir just until all the chocolate and butter is melted, and remove from heat.
Remove brownies from fridge and spread ganache over the top. Return to fridge and chill until set.

Nutella Version:

In the Peanut Butter Truffle replace the peanut butter with Nutella and add 1 1/4 cups / powdered sugar with 3/4 cup flour, instead of 2 cups powdered sugar. Cuts the sweetness since Nutella is sweetened and Peanut Butter usually is not, or minimally so.

For the Ganache replace the peanut butter with Nutella.

Proceed as normal.