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This scratch-made Peanut Butter Brownie Pie is a no-fuss creation and the dream indulgence for fans of chocolate and peanut butter combos. Featuring a rich brownie bottom, silky peanut butter mousse, and generous chocolate drizzle finished with crunchy salted peanuts, this dessert delivers pure decadence. Great for celebrations or when you're just craving something sweet, it looks fancy but comes together with surprising ease!
What Makes This Pie Special
This treat brings together two favorite flavors - peanut butter and chocolate - in one mouthwatering creation. The gooey brownie foundation works beautifully with the light, fluffy peanut butter mousse, while the chocolate topping and salty peanuts give you that perfect mix of crunch and sweetness. It's super simple to put together, works for any occasion, and will have everyone asking for seconds!
Ingredients for Brownie Pie
- 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
- 1 cup all-purpose flour, sifted
- 1/4 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- For the Peanut Butter Mousse:
- 8 ounces cream cheese, completely softened
- 2 cups creamy peanut butter, not natural style
- 1 cup powdered sugar, sifted
- 2 cups heavy cream, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Topping:
- Extra chocolate chips for decorating
- Sea salt flakes for garnish
- 1/2 cup salted peanuts, roughly chopped
- 1/2 cup chocolate sauce, warmed
- Equipment Needed:
- Wire cooling rack
- Offset spatula
- Double boiler or microwave-safe bowl
- Electric mixer
- Parchment paper
- 9-inch springform pan
How to Make Brownie Pie
- Prepare Your Pan
- Set your 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.
- Make the Brownie Base
- Get your chocolate and butter melting in a double boiler until they're completely smooth. Let it cool a bit. Stir in sugar until it's mixed well. Drop in eggs one by one, mixing thoroughly after each one. Add flour, cocoa, salt, and vanilla, stirring just enough to mix. Pour the batter into your ready pan.
- Bake the Brownie
- Pop it in the oven for 25-30 minutes until you see the edges firming up but the middle stays a little soft. Let it sit in the pan for 10 minutes, then take off the sides and let it cool all the way on a wire rack.
- Prepare the Mousse
- Mix your peanut butter and cream cheese until they're totally smooth, about 3 minutes of beating. Add powdered sugar and mix until you can't see any sugar. In another bowl, whip your heavy cream and vanilla until stiff peaks form. Carefully fold this into your peanut butter mix, doing it three times with portions of the whipped cream.
- Assembly
- Spread your mousse all over the cooled brownie using an offset spatula. Make some pretty swirls on top if you want. Put it in the fridge for at least 4 hours or leave it overnight.
- Final Decoration
- When you're ready to serve, heat up the chocolate sauce so it pours easily. Drizzle it over your pie in whatever pattern you like. Scatter chopped peanuts and a pinch of sea salt flakes on top.
Make-Ahead Instructions
You can make all the parts up to 2 days before you need them. Keep the brownie wrapped up at room temp. Store the mousse in your fridge until you're ready to put everything together. The whole pie can be made a day ahead and kept covered in the fridge. Just add the toppings right before you serve it so it looks its best. If you need to store it longer, you can freeze the pie without toppings for up to a month.
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Fixing Common Problems
If your brownie seems too gooey, give it an extra 2-3 minutes in the oven next time. When your mousse won't firm up, let it chill longer or mix in extra powdered sugar. Is your chocolate sauce too thick? Warm it a bit more or add a splash of cream. To avoid cracks in your brownie, don't overbake and let it cool slowly. Want clean-looking slices? Dip your knife in hot water and wipe it between cuts. Got lumpy mousse? Make sure your cream cheese was completely soft and beat it longer.
Frequently Asked Questions
- → Can I prepare this pie in advance?
- Absolutely! It sets best in the fridge for a minimum of 2 hours and can be made up to 2 days ahead. Add chocolate and peanuts when ready to serve.
- → What's the purpose of a springform pan?
- The springform pan lets you neatly remove the pie and show off the layers without breaking it.
- → Why is cornstarch added to the whipped cream?
- It keeps the whipped cream stable, so it doesn’t lose its texture and stays fluffy in the peanut butter mix.
- → Can I freeze the pie?
- Sure! Freeze it for up to a month, but leave off the toppings. Thaw it overnight in the fridge, then add the chocolate and peanuts before serving.
- → Why soften the cream cheese first?
- Soft cream cheese mixes easily with other ingredients, avoiding lumps while making the mousse smooth.