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This homemade Peanut Butter Brownie Pie takes chocolate and peanut butter to new heights! The base is gloriously fudgy, topped with a velvety peanut butter mousse layer, then finished with warm chocolate drizzle and crunchy salted peanuts. It's a stunning dessert that's actually simple to put together. Whether you're celebrating something special or just need a sweet fix, this showstopper will hit the spot!
What Makes This Pie Special
You'll fall in love with how this dessert brings together two flavor soulmates - rich chocolate and nutty peanut butter. The dense brownie foundation supports a cloud-like peanut butter mousse that'll melt in your mouth. The final touch of chocolate sauce with a sprinkle of salty peanuts creates that magic sweet-salty balance everyone craves. It's super straightforward to make but looks like you spent hours in the kitchen!
Ingredients for Brownie Pie
- 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
- For the Peanut Butter Mousse:
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 1 cup powdered sugar, sifted
- 8 ounces cream cheese, completely softened
- 2 cups creamy peanut butter, not natural style
- For the Brownie Base:
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 cup Dutch-process cocoa powder
- 1 cup all-purpose flour, sifted
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups (12 oz) semi-sweet chocolate chips, high quality
- 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
- Heat your oven to 350°F (175°C). Get your 9-inch springform pan ready by greasing it and putting parchment on the bottom. Wrap the outside with foil so nothing leaks out.
- Make the Brownie Base
- Slowly melt your chocolate with butter using a double boiler until it's all smooth. Let it cool a bit. Mix in sugar until everything blends well. Add each egg one after another, mixing thoroughly each time. Gently stir in flour, cocoa, salt, and vanilla just enough to combine. Pour this mixture into your pan.
- Bake the Brownie
- Pop it in the oven for 25-30 minutes. You'll know it's done when the edges look set but the middle still has a bit of give. Let it sit in the pan for 10 minutes, then take off the sides and let it cool completely on a rack.
- Prepare the Mousse
- Mix your peanut butter and cream cheese for about 3 minutes until they're totally smooth. Add powdered sugar and blend completely. 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 in small batches.
- Assembly
- Spread your mousse all over the cooled brownie. Use your spatula to make some nice swirls on top. Stick it in the fridge for at least 4 hours, but overnight works even better.
- Final Decoration
- When you're ready to serve, heat up your chocolate sauce so it pours easily. Drizzle it over the pie in any pattern you like. Finish by sprinkling on your chopped peanuts and some sea salt flakes.
Planning Ahead Tips
You can make different parts of this pie up to 2 days before you need it. Just keep the brownie base wrapped up at room temp. Store the mousse in your fridge until you're ready to put everything together. The whole pie can sit in your fridge for 24 hours if you cover it well. Don't add the toppings until right before you serve it though. If you need to keep it longer, you can freeze the pie without toppings for up to a month.
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Fixing Common Problems
If your brownie turns out too gooey, try baking it a few more minutes next time. Got mousse that won't firm up? Chill it longer or mix in extra powdered sugar. When your chocolate sauce gets too thick, warm it up a bit or add a splash of cream. To stop your brownie from cracking, don't overbake it and let it cool slowly. Want neater slices? Run your knife under hot water and wipe it clean between cuts. If your mousse looks grainy, make sure your cream cheese was completely soft and beat it longer.
Frequently Asked Questions
- → Can I get this ready beforehand?
- You can! Just keep it in the fridge (2 hours minimum) or prep it up to 2 days ahead. Add peanuts and chocolate right before serving to keep it fresh.
- → Why should I use a springform pan?
- Springform pans let you pop the sides off, so presenting and slicing the pie is easier without ruining those perfect layers.
- → What’s the point of adding cornstarch to whipped cream?
- A little cornstarch keeps the whipped cream firm, so it won't lose its shape or mess up the mousse texture.
- → Can I stash it in the freezer?
- Totally. Wrap it tight (skip the toppings) and store for up to a month. Let it thaw in the fridge overnight, then top with fresh chocolate and peanuts.
- → Why soften cream cheese before using?
- Soft cream cheese mixes seamlessly with other ingredients, skipping the annoying lumps. Just leave it on the counter for an hour or so.