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This homemade Peanut Butter Brownie Pie is an easy recipe and the ultimate dessert for peanut butter and chocolate lovers. With a fudgy brownie base, creamy peanut butter mousse, and a drizzle of chocolate sauce topped with salted peanuts, this pie is an indulgent treat. Perfect for special occasions or satisfying your sweet tooth, it's a showstopper that's surprisingly easy to make!
Why You'll Love This Pie
This recipe combines the unbeatable flavors of peanut butter and chocolate into one irresistible dessert. The fudgy brownie base pairs perfectly with the smooth, creamy peanut butter mousse, while the chocolate drizzle and salted peanuts add texture and a sweet-salty finish. It's easy to make, versatile, and sure to impress everyone at the table!
Ingredients for Brownie Pie
- For the Brownie Base:
- 2 cups (12 oz) semi-sweet chocolate chips, high quality
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup all-purpose flour, sifted
- 1/4 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- For the Peanut Butter Mousse:
- 2 cups creamy peanut butter, not natural style
- 8 ounces cream cheese, completely softened
- 1 cup powdered sugar, sifted
- 2 cups heavy cream, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Topping:
- 1/2 cup chocolate sauce, warmed
- 1/2 cup salted peanuts, roughly chopped
- Sea salt flakes for garnish
- Extra chocolate chips for decorating
- Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
- Offset spatula
- Wire cooling rack
How to Make Brownie Pie
- Prepare Your Pan
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line bottom with parchment. Wrap outside with foil to prevent leaking.
- Make the Brownie Base
- Melt chocolate and butter in double boiler until smooth. Cool slightly. Whisk in sugar until well combined. Add eggs one at a time, mixing well after each. Fold in flour, cocoa, salt, and vanilla just until combined. Pour into prepared pan.
- Bake the Brownie
- Bake 25-30 minutes until edges are set but center is slightly soft. Cool in pan 10 minutes, then release sides and cool completely on wire rack.
- Prepare the Mousse
- Beat peanut butter and cream cheese until very smooth, about 3 minutes. Mix in powdered sugar until fully incorporated. In separate bowl, whip heavy cream and vanilla to stiff peaks. Gently fold into peanut butter mixture in three additions.
- Assembly
- Spread mousse evenly over cooled brownie base using offset spatula. Create swirls on top for visual interest. Refrigerate minimum 4 hours or overnight.
- Final Decoration
- Before serving, warm chocolate sauce until pourable. Drizzle over pie in a decorative pattern. Sprinkle with chopped peanuts and sea salt flakes.
Make-Ahead Instructions
Prepare components separately up to 2 days ahead. Store brownie base wrapped at room temperature. Keep mousse refrigerated until assembly. Complete pie can be made 24 hours in advance and stored covered in refrigerator. Add toppings just before serving for best presentation. For longer storage, freeze assembled pie without toppings for up to 1 month.
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Troubleshooting Guide
If brownie is too fudgy, bake 2-3 minutes longer next time. For mousse that's too soft, chill longer or add more powdered sugar. If chocolate sauce is too thick, warm slightly or thin with cream. Prevent brownie cracks by not overbaking and cooling gradually. For cleaner slices, dip knife in hot water and wipe clean between cuts. If mousse is grainy, ensure cream cheese was fully softened and beat longer.
Frequently Asked Questions
- → Can I make this pie ahead of time?
- Yes, this pie is perfect for making ahead. It needs at least 2 hours to set in the refrigerator and can be made up to 2 days in advance. Add the chocolate sauce and peanuts just before serving.
- → Why use a springform pan?
- A springform pan makes it easier to remove and serve the pie cleanly. The removable sides allow you to present a beautiful dessert without damaging the layers.
- → Why add cornstarch to the whipped cream?
- Cornstarch helps stabilize the whipped cream, making it hold its shape better when folded into the peanut butter mixture and preventing it from deflating.
- → Can I freeze this pie?
- Yes, you can freeze this pie for up to a month. Wrap it well without the toppings and thaw overnight in the refrigerator. Add the chocolate sauce and peanuts just before serving.
- → Why does the cream cheese need to be softened?
- Softened cream cheese blends more smoothly with the other ingredients, preventing lumps in your mousse. Let it sit at room temperature for about an hour before using.