Peanut Butter Pie Brownies
With a creamy peanut butter topping, these Peanut Butter Pie Brownies are a fun, indulgent and absolutely irresistible recipe!
A TASTY CHOCOLATE AND PEANUT BUTTER DESSERT
If you are a fan of chocolate and peanut butter desserts then these Peanut Butter Pie Brownies are just what you need. They are super indulgent, with a brownie base that includes chocolate chips then topped with a peanut butter pie filling drizzled in chocolate and topped with your favorite toppings. These are the brownies to top all brownies! If you are looking for a fun and slightly over-the-top dessert, then you need to make this Peanut Butter Pie Brownie recipe!

FREQUENTLY ASKED QUESTIONS:
You can. They won’t be as thick as these brownies are but if you do use one we recommend using a fudge brownie mix.
The addition of chocolate chips in the batter is completely optional. I personally like the texture they bring to the brownies. You can add any flavor of chocolate chips that you like as well.
Yes, these brownies need to be kept in the refrigerator. However, the brownie will get hard if they are super cold. When you’re ready to eat one, I suggest letting the brownies sit out for 5-10 minutes before serving so they are not super cold.
Dense, fudgy brownies topped with light and fluffy peanut butter pie filling. You get a nice balance of chocolate to peanut butter ration where one flavor does not overpower the other.
Add peanut butter chips or Reese’s Pieces in the brownie batter to add more peanut butter flavor throughout! Or you could even do chopped peanuts.
I like the silky texture that the creamy peanut butter creates, but if you want more texture you can use chunky peanut butter as well.
These will need to chill for at least 4 hours for the peanut butter topping to fully set up.
These can be stored covered in the refrigerator where they will last for up to 4 days. Like stated above, leave out on countertop for about 5-10 minutes to soften up before consuming.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- semi-sweet baking bar
- vanilla extract
- all-purpose flour
- granulated sugar
- light brown sugar
- unsweetened cocoa powder
- baking soda
- eggs
- semi-sweet chocolate chips
- cream cheese
- powdered sugar
- creamy peanut butter
- vanilla extract
- whipped topping
- chocolate bark, optional

HOW TO MAKE PEANUT BUTTER PIE BROWNIES:
Preheat the oven to 350°F. Line a 9×13 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!

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Peanut Butter Pie Brownies
Ingredients
- ¾ cup salted butter, sliced into tablespoons
- 6 ounces semi-sweet baking bar chopped
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 3 large large eggs
- 2 cups semi-sweet chocolate chips
For the topping:
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- ½ 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 9×13-inch baking dish 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 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 need to be kept refrigerated because of the peanut butter layer.
- You can use brownie mix if you do not want to make homemade.
- The chocolate chips in the batter are optional, you can add other mix-ins instead, see my tips above.
- Top these with your favorite toppings.
- You do not need a stand mixer to make these. A hand mixer works just fine.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.