Peanut Butter Brownie Parfaits
User Reviews
4.2
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
9 servings
Peanut Butter Brownie Parfaits
Description
The recipe begins with brownies baked in a pan with a layer of peanut butter cups embedded in the middle, lending pockets of peanut butter flavor throughout the fudgy, chocolaty base. Once cooled, the brownies are cut into rounds and halved horizontally to create thin layers.
The peanut butter mousse blends cream cheese, creamy peanut butter, confectioners' sugar, and vanilla, lightened by a small amount of heavy cream to a smooth, spreadable consistency. A smooth ganache made of bittersweet chocolate and heavy cream rounds out the layers, adding glossy richness.
Assemblage in individual glasses creates a visually appealing dessert combining chewy brownie, fluffy mousse, and silky ganache. Garnishing with whipped cream and chopped peanut butter cups adds texture contrast and presentation detail. Serving size depends on dish size, allowing flexibility in portioning.
Ingredients
For the Brownies
- 4 ounces bittersweet chocolate roughly chopped
- ¾ cup butter cut into cubes, unsalted
- 1 cup granulated sugar
- 3 egg lightly beaten, large
- 1 teaspoon vanilla extract pure
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 9 peanut butter cups
For the Peanut Butter “Mousse”
- 4 ounces cream cheese softened
- ½ cup peanut butter creamy
- ½ cup confectioners' sugar plus one tablespoon
- ½ teaspoon vanilla extract pure
- 2-3 tablespoons heavy cream
For the Ganache
- 6 ounces heavy cream
- 4 ounces bittersweet chocolate roughly chopped
For the Garnish
- Whipped Cream
- peanut butter cups chopped
Instructions
- Preheat oven to 350° F. Line an 8x8 inch baking pan with foil or parchment and spray with nonstick cooking spray. Set aside.
- Microwave bittersweet chocolate and butter in a large bowl microwave-safe bowl at medium (50%) power. Stir every 30 seconds until chocolate and butter are melted and smooth.
- Add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine. Using a rubber spatula, gradually fold in the flour until just combined.
- Spread half the brownie batter into prepared pan. Evenly place the peanut butter cups onto the batter and cover with remaining batter. Spread batter evenly over the peanut butter cups and bake in preheated oven for 30 minutes. Remove pan to cooling rack to cool completely.
- Once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8-9 circular shapes. Once you have 8-9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
- Prepare the Peanut Butter Mousse: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric mixer, beat cream cheese, peanut butter, confectioners’ sugar, vanilla, and heavy cream until thoroughly combined and fluffy; about 3 minutes.
- Prepare the Ganache: Place bittersweet chocolate in a medium bowl. In a medium saucepan over medium heat, bring cream to a simmer and immediately remove from heat. Pour hot cream over the bittersweet chocolate and let stand for 3-5 minutes. Whisk ganache until smooth. Allow ganache to cool at room temperature for 10-15 minutes before assembling the trifles.
- To Assemble the Trifles: Place a brownie at the bottom of each trifle dish or small glass. Evenly pipe or spoon a layer of the peanut butter mousse onto each brownie. Add a layer of ganache and then a layer of whipped cream. Repeats layers. If desired, garnish with additional whipped cream and chopped peanut butter cups. Refrigerate for a few hours or serve immediately.
Notes
- Adjust serving size based on the size of the glasses used for assembling the parfaits.
- Ensure brownies are fully cooled before cutting to maintain clean layers.
- The glass cups pictured are from Ikea but any clear dessert cups work well for presentation.
User Reviews
Overall Rating
4.2
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