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Cookie Butter Truffle Brownies stacked.
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5 from 1 vote

Cookie Butter Truffle Brownies

These Cookie Butter Truffle Brownies have a soft cookie butter truffle layer that is sandwiched between a fudgy brownie and a soft layer of smooth chocolate.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 9 -12 bars
Author: Jessica

Ingredients

Brownie Layer

  • 10 tbs unsalted butter
  • 1 ¼ cups granulated sugar
  • ½ cup regular cocoa powder
  • ¼ cup dark cocoa powder
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon salt

Cookie Butter Truffle Layer

  • cup + 2 tbs cookie butter
  • 4 tbs unsalted butter room temperature
  • 1 cup + 2 tbs powdered sugar
  • pinch of salt

*Chocolate Coating*

  • 1 cup semi-sweet chocolate chips
  • 2 teaspoon shortening or coconut oil or vegetable oil

Instructions

  • Preheat oven to 325°F. Line a 9x9 baking pan with parchment paper, set aside.

For the brownies

  • Place butter, both cocoa powders and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Whisk everything together until smooth. Stir in eggs and vanilla until combined. Pour in the flour and salt and mix until everything is completely combined. The batter will be very thick and glossy.
  • Pour the batter into your prepared baking pan and smooth it out until level. Bake for 22-25 minutes or until a toothpick comes out just slightly wet with a little bit of batter left on it - the top will not look so "wet" anymore when they are done. Underbaking the brownies just a bit is what makes them fudgy. Bake longer for less fudgy brownies.

For the truffle layer

  • In a large food processor (I have also used a hand mixer), pulse cookie butter and butter until smooth with no lumps. Add powdered sugar and salt and pulse a few times until combined. The mixture should be a soft dough-like consistency. If the dough seems too wet, add a little bit more powdered sugar. If it feels too dry, add a little bit more cookie butter.
  • Take pieces of the truffle mixture and pack it onto the warm brownies into an even layer while the brownies are still warm to the touch. The brownies need to be warm for the truffle layer to stick properly.

For the chocolate layer

  • In a small bowl, melt the chocolate chips and shortening at 30 second increments in the microwave until completely smooth and pourable. Pour the chocolate on top of the truffle layer and spread it out with a rubber spatula into a smooth and even layer.
  • Place tray back into the refrigerator for 15-20 minutes to allow the top to set up properly. Take the pan out and allow the brownies to warm up for a few minutes for smoother cutting lines.

Notes

Storage instructions: These bars will stay fresh for up to 5 days stored in an airtight container.