Buttery Peanut Choco Pie (Print Version)
# Ingredients:
01 -
2 eggs.
02 -
1/2 cup oil.
03 -
1 box of brownie mix.
04 -
1/4 cup water.
05 -
3/4 cup creamy peanut butter.
06 -
12 oz softened cream cheese.
07 -
3/4 cup heavy cream.
08 -
1 teaspoon vanilla.
09 -
1/2 teaspoon vanilla extract.
10 -
1/2 tablespoon cornstarch.
11 -
2 cups powdered sugar.
12 -
Salted peanuts.
13 -
Chocolate drizzle.
# Instructions:
01 -
Turn on your oven to 350°F or whatever temp is listed on the box of brownies. Grease a 9 or 10-inch springform pan lightly, then set it aside.
02 -
Grab a big bowl and mix the batter following the brownie box instructions. Pour it into the prepped pan and bake it for 30-40 minutes until it's done. Check your box for the baking time for a 9×9 pan—it’s usually the same. Once it’s out of the oven, let it cool all the way.
03 -
In a stand mixer, beat the heavy cream together with vanilla and cornstarch until it looks fluffy and forms stiff peaks. Scoop this into a smaller dish and leave it aside for later.
04 -
Don't bother cleaning the mixer bowl. Beat the softened cream cheese with the peanut butter till smooth. Blend in the powdered sugar and vanilla, then whip it again for a quick minute, scraping the sides. Fold in the whipped cream gently.
05 -
Spread the peanut butter stuff over the cooled brownies. Smooth it out nicely, then pop it in the fridge until it sets. Give it at least 2 hours to chill.
06 -
When you're ready to eat, take off the springform pan sides, cut it into pieces, and add a drizzle of chocolate sauce and a sprinkle of salted peanuts on top.
# Notes:
01 -
Needs at least 2 hours to cool before serving.