Peanut Butter Pie Brownies
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Peanut Butter Pie Brownies
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Sweet, creamy Peanut Butter pie sits on top of rich fudgy brownies for the ultimate Peanut Butter Chocolate Brownie dessert!
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Ingredients
- ¾ cup unsalted butter sliced into tablespoons
- 6 ounces semi-sweet baking bar chopped
- 2 teaspoons vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 2 cups semi-sweet chocolate chips
- For the topping:
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
- ¼ cup melted chocolate bark optional
Instructions
- Preheat the oven to 350°F. Line a 9x13 with foil and spray with cooking spray, set aside.
- In a medium-sized bowl add the butter and chopped chocolate. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir. Start microwaving at 15-second intervals stirring in between until the mixture is melted. Stir in the vanilla and set aside.
- In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt, stir to combine. At low speed add in the eggs one at a time until mixed in. Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
- Turn the mixer on low and slowly stream in the melted chocolate mixture until combined. Add the chocolate chips and just mix them in so they are incorporated through the batter. This mixture will be very thick.
- Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest. Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up. You can take an internal temperature, if the brownies are 165°F they are done.
- Let cool on a wire rack completely.
- Once the brownies are cooled, make the topping by placing the cream cheese in a large bowl. With an electric hand mixer beat it until smooth. Add the powdered sugar, and mix until smooth. Add the peanut butter and vanilla, mix until smooth. Fold in the whipped topping until smooth and there are no streaks left, this can take a couple of minutes.
- Smooth the peanut butter mixture on top of the brownies. Cover and place in the fridge for at least 4 hours or overnight.
- Use the foil to help lift the brownies out of the pan. Cut into bars and drizzle with optional melted chocolate bark. Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!
Notes
- These brownies need to be refrigerated. However, the brownie will be too hard if they are super cold. I suggest letting the brownies sit out for 5-10 minutes before serving so they are not super cold.
- The addition of chocolate chips in the batter is completely optional, I personally like the texture they bring to the brownies.
- Dense, fudgy brownies topped with light and fluffy peanut butter pie filling. The addition of the chocolate on top is a little crisp welcomed garnish but again this can be optional.
- You can even put peanut butter chips or Reese’s Pieces in the brownie batter to add more peanut butter flavor throughout!
Nutrition Information
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Calories
614kcal
(31%)
Carbohydrates
68g
(23%)
Protein
10g
(20%)
Fat
37g
(57%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
237mg
(10%)
Potassium
437mg
(12%)
Fiber
6g
(24%)
Sugar
47g
(94%)
Vitamin A
557IU
(11%)
Calcium
83mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 68g | 23% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 237mg | 10% |
| Potassium | 437mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 47g | 94% |
| Vitamin A | 557IU | 11% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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