Brownie Pie Peanut Butter (Print Version)
# Ingredients:
01 -
1/2 teaspoon vanilla.
02 -
1 box brownie mix.
03 -
1/2 cup oil.
04 -
1/4 cup water.
05 -
2 eggs.
06 -
3/4 cup smooth peanut butter.
07 -
12 oz softened cream cheese.
08 -
1/2 tablespoon cornstarch.
09 -
3/4 cup heavy cream.
10 -
Salted peanuts.
11 -
Chocolate sauce.
12 -
2 cups powdered sugar.
13 -
1 teaspoon vanilla.
# Instructions:
01 -
Heat the oven to 350°F (or whatever temp your brownie box says). Lightly coat a 9 or 10-inch springform pan with grease, then set it aside.
02 -
In a large mixing bowl, stir together your brownie mix following the instructions on the box. Pour it into the pan you greased earlier and bake until set—usually 30-40 minutes. Use the baking time on your packaging for a 9×9 pan as a guide; work from there. Let them cool fully once out of the oven.
03 -
Using a stand mixer, whisk together the heavy cream, cornstarch, and vanilla until the cream holds firm peaks. Scoop it into a new bowl and keep it aside for later.
04 -
Without rinsing the mixer bowl, beat the cream cheese and peanut butter together until blended. Add powdered sugar and vanilla, then mix again. Scrape down the sides and whip one more minute. Gently fold in the whipped cream you set aside.
05 -
Spread the peanut butter filling over the cooled brownie layer. Smooth it out and stick it in the fridge for at least 2 hours to firm up.
06 -
When it’s ready to be eaten, take off the springform pan’s sides. Cut into slices, then drizzle with chocolate syrup and toss on some salted peanuts.
# Notes:
01 -
Chill in the fridge for a minimum of 2 hours before serving.