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–+ servings
stacked chocolate brownies with peanut butter.
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5 from 1 vote

Buckey Brownies Recipe

Nutter Butter Truffle Brownies an easy brownie recipe topped with a Nutter Butter Peanut Butter Cookie Truffle and lots of chocolate!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 1 hour
Author: Dorothy Kern
Cost: $5

Ingredients

  • ½ cup (113g) unsalted butter , melted
  • 2 tablespoons (30ml) vegetable oil
  • 1 ⅓ cups (267g) granulated sugar
  • ⅔ cup (54g) natural unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup (62g) all-purpose flour
  • 20 Nutter Butter Cookies (or you can use any peanut butter sandwich cookie)
  • 5 ounces (142g) cream cheese , softened
  • 1 cup (170g) chocolate chips
  • 1 tablespoon (16g) peanut butter (shelf-stable; not natural)

Instructions

  • Preheat oven to 350°F. Line a 9x9-inch baking pan with foil or parchment paper and spray with nonstick cooking spray.
  • Stir together melted butter, oil, and sugar. Stir
  • Stir in cocoa, eggs, vanilla, and salt. Carefully stir in flour.
  • Spread brownie batter in prepared pan. Bake 18-22 minutes or until a toothpick comes out clean 2-inches from the side of the pan.
  • While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed. When done it will form a ball.
  • Press Nutter Butter mixture over cooled brownies.
  • Melt chocolate chips and a peanut butter in microwave on high power in 30 second increments. Stir between each increment until chocolate is melted and smooth. Spread over Nutter Butter mixture.
  • Let set at room temperature if possible (if it's summer or your house is very warm, you may need to chill them). These are best cut at room temperature so the chocolate doesn't splinter.

Notes

  • Store in an airtight container for up to 3 days or freeze for up to one month.
  • You can use any kind of chocolate chips.
  • Dutch-process cocoa may be used.
  • The original version of this recipe used a pouch brownie mix; for a semi-homemade option use a brownie mix (plus ingredients called for) that calls for a 9x9-inch pan.

Nutrition

Serving: 1serving | Calories: 2800kcal | Carbohydrates: 325g | Protein: 41g | Fat: 149g | Saturated Fat: 71g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 37g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 1639mg | Potassium: 277mg | Fiber: 6g | Sugar: 200g | Vitamin A: 2307IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 3mg

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