Peanut Butter Brownie Pie
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Peanut Butter Brownie Pie
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Peanut Butter Brownie Pie has a thick and slightly chewy crust with a rich brownie filling. Crave-worthy deliciousness.
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Ingredients
Peanut Butter Cookie Crust:
- 1/2 cup all-purpose flour plus 2 tablespoons
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch salt
- 1/2 unsalted butter 1 stick (4 tablespoons), at room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/4 cup peanut butter
- 1 egg large
Brownie filling:
- 3/4 cup cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 ounces unsweetened chocolate chopped
- 3/4 unsalted butter 1 stick (6 tablespoons
- 1 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
Instructions
For the peanut butter cookie crust:
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Beat in the peanut butter until combined. Beat in egg until combined. On low speed add the flour mixture, beating until just incorporated. Wrap the dough in plastic and refrigerate for 2 hours, or until slightly firm.
- Preheat oven to 350 degrees F. Spray a 9-inch springform pan or pie pan with nonstick cooking spray. Press peanut butter dough evenly into the bottom and about 1-inch up the sides of pan. Bake for 8 minutes, or until dough just begins to set. Maintain oven temperature and let crust cool while preparing brownie filling.
For the brownie filling:
- In a medium bowl whisk together the flour, baking powder, and salt.
- In a medium microwave-safe bowl heat the chocolate and butter in microwave in 20-second bursts, stirring between bursts, until melted and smooth. Whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in vanilla. With a rubber spatula, gradually whisk in flour mixture until thoroughly combined and batter is smooth.
- Pour batter into cooled peanut butter crust. Bake for 20-25 minutes, or until a toothpick inserted into the middle of the pie comes out with just a few moist crumbs attached. Cool on a wire rack to room temperature before serving.
Notes
- Peanut Butter Cookie recipe adapted from Betty Crocker; Brownie recipe adapted from Cook's Illustrated
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