Peanut Butter Brownie Pie
Indulge in the ultimate dessert mash-up with this decadent Peanut Butter Brownie Pie! Featuring a rich, fudgy brownie base paired with a smooth and creamy peanut butter topping, this pie is a flavor-packed treat that combines two dessert favorites. Made with everyday ingredients like semisweet chocolate, creamy peanut butter, and a hint of vanilla, this recipe is easy to follow yet impressive enough for special occasions. Topped with optional whipped cream and a sprinkle of chopped peanuts or chocolate shavings, it’s a show-stopping dessert that’s perfect for peanut butter and chocolate lovers alike. With a prep time of just 20 minutes, you’ll have a luscious, chilled pie ready to serve in no time—ideal for any gathering or indulgent evening at home.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Semisweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 180 grams Creamy peanut butter
- 120 grams Powdered sugar
- 120 grams Cream cheese, softened
- 120 grams Whipped cream (optional)
- 30 grams Chopped peanuts or chocolate shavings (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour a 9-inch pie pan.
In a medium-sized saucepan, melt the butter and semisweet chocolate chips over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until well-blended and slightly fluffy.
Add the cooled chocolate mixture to the sugar-egg mixture and stir until fully incorporated. Stir in the vanilla extract.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the brownie batter into the prepared pie pan and smooth out the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is slightly fudgy. Remove from the oven and let cool completely on a wire rack.
While the brownie base cools, prepare the peanut butter topping. In a medium mixing bowl, beat the peanut butter, powdered sugar, and softened cream cheese together using an electric hand mixer until smooth and creamy.
Spread the peanut butter mixture evenly over the cooled brownie base. For added creaminess, dollop whipped cream on top, if desired.
Sprinkle with chopped peanuts or chocolate shavings for garnish, if preferred, and chill the pie in the refrigerator for at least 1 hour before serving.
Slice and serve chilled for best results. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 68.7 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
