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This homemade Peanut Butter Brownie Pie brings together a fudgy brownie bottom with smooth peanut butter filling for a knockout treat. The layers of rich chocolate, velvety peanut butter mousse, plus warm chocolate topping and crunchy salted peanuts make this an unforgettable dessert. It's deceptively simple to whip up but looks totally impressive - perfect when you want something special without spending hours in the kitchen!
What Makes This Pie Extraordinary
You'll fall for this dessert that marries two favorite flavors - creamy peanut butter and deep chocolate. The contrast between the dense, fudgy brownie and light, fluffy peanut butter layer creates magic in every bite. When you add the warm chocolate drizzle and the salty crunch from the peanuts, you get a taste sensation that hits all the right notes. It's a cinch to put together but looks like you spent all day on it!
Brownie Pie Components
- For the Brownie Base:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups (12 oz) semi-sweet chocolate chips, high quality
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, sifted
- 1/4 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- For the Peanut Butter Mousse:
- 8 ounces cream cheese, completely softened
- 2 cups creamy peanut butter, not natural style
- 1/4 teaspoon salt
- 1 cup powdered sugar, sifted
- 2 cups heavy cream, cold
- 1 teaspoon vanilla extract
- For the Topping:
- Extra chocolate chips for decorating
- Sea salt flakes for garnish
- 1/2 cup chocolate sauce, warmed
- 1/2 cup salted peanuts, roughly chopped
- Equipment Needed:
- Wire cooling rack
- Offset spatula
- Double boiler or microwave-safe bowl
- Electric mixer
- Parchment paper
- 9-inch springform pan
Creating Your Brownie Pie
- Get Your Pan Ready
- Heat oven to 350°F (175°C). Coat a 9-inch springform pan with butter and put parchment on the bottom. Wrap the outside with aluminum foil to stop any batter from dripping out.
- Create the Brownie Layer
- Slowly melt the chocolate with butter until it's glossy. Let it cool a bit. Add sugar and mix well. Drop in eggs one by one, stirring after each. Gently mix in flour, cocoa, salt, and vanilla just until they disappear. Pour this into your pan.
- Cook the Base
- Bake for about 25-30 minutes until the sides look done but the middle stays a bit soft. Let it sit in the pan for 10 minutes, then open the sides and cool it fully on a rack.
- Whip Up the Mousse
- Mix peanut butter with cream cheese until it's super smooth, taking about 3 minutes. Stir in powdered sugar until you can't see any white spots. In another bowl, beat heavy cream and vanilla until it forms stiff peaks. Carefully fold this into your peanut butter mix in three batches.
- Put It Together
- Smooth the mousse over your cooled brownie with a flat knife. Make some wavy patterns on top to make it pretty. Pop it in the fridge for at least 4 hours or leave it overnight.
- Add Final Touches
- Just before you serve it, warm up the chocolate sauce so it pours easily. Drizzle it over in a fun pattern. Scatter chopped peanuts and a few sea salt flakes on top.
Prep-Ahead Tips
You can make different parts up to 2 days early. Keep the brownie wrapped up on your counter. Store the mousse in your fridge until you're ready to put everything together. The whole pie can sit in your fridge for a day if it's covered. Just save the toppings for right before you bring it to the table so it looks its best. If you need to make it way ahead, you can freeze the pie without toppings for up to a month.
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Fixing Common Issues
Got a too-gooey brownie? Next time let it bake a few minutes more. If your mousse seems runny, stick it in the fridge longer or mix in extra powdered sugar. When chocolate topping gets too thick, warm it up or add a splash of cream. To stop brownie cracks, don't cook it too long and let it cool slowly. Want neat slices? Run your knife under hot water and wipe it clean between cuts. Mousse turning out lumpy? Make sure your cream cheese is super soft and beat it longer.
Frequently Asked Questions
- → Is this pie okay to prepare ahead?
- Yep, it works great! Chill it for at least 2 hours, or prep it up to 2 days earlier. Just save the toppings for serving time.
- → What’s the point of a springform pan?
- It makes serving super easy. Just pop off the sides, and you’ve got a clean, picture-perfect pie.
- → Why mix cornstarch into whipped cream?
- It keeps the cream from losing its fluff and stays firm when blended with the peanut butter mix.
- → Is freezing an option?
- Absolutely! Wrap it securely (without toppings) and store for up to a month. Thaw in the fridge and add chocolate and peanuts before you serve.
- → Why soften the cream cheese first?
- It mixes way better. No lumps in your mousse if it’s nice and soft—leave it out at room temp for an hour.