Peanut Butter Pie Brownies

Name: Peanut Butter Pie Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 300 min
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; 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)

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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!

Peanut Butter Pie Brownies on plate with bite taken out of it.

FREQUENTLY ASKED QUESTIONS:

Can I use a boxed brownie mix?

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.

Do I have to add the chocolate chips into the batter?

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.

Do these brownies need to be refrigerated?

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.

What is the flavor and texture of these brownies?

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.

Can I add any additional mix-ins?

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.

Do I have to use creamy peanut butter for the topping?

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.

How long does it take for these to set up?

These will need to chill for at least 4 hours for the peanut butter topping to fully set up.

How do I store leftover brownies?

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.

Pinterest image of one Peanut Butter Pie Brownie on plate garnished.

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

Ingredients needed: unsalted butter, semi-sweet baking bar, vanilla extract, all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, fine sea salt, eggs, semi-sweet chocolate chips, cream cheese, powdered sugar, creamy peanut butter, whipped topping and chocolate bark.

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.

Melted chocolate with butter and vanilla.

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.

Flour, sugar, brown sugar, cocoa powder, baking soda, and salt combined in bowl of stand mixer.

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.

Melted chocolate mixture and eggs added and mixed into the dry ingredients.

Add the chocolate chips and just mix them in so they are incorporated through the batter. This mixture will be very thick.

Chocolate chips added to brownie batter in bowl of stand mixer.

Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest.

Brownie mixture pressed into prepared pan.

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.