The title sounds like a bit of a mouthful but this dessert is mouthwatering and well worth the wait. It’s also ridiculously easy, although it certainly looks impressive enough to gain the approval of your most tight-lipped critic.
I love brownies. I love peanut butter. I love chocolate. And this pie combines the best of all three elements. One of the things I love about cooking is combining different recipes to see how they’d fit together with little tweaks here and there.
For the top layer, I used this recipe for instant chocolate mousse by Nigella which is stunningly easy and delicious. Since the chocolate layer is quite rich, I decided to use this cocoa brownies recipe from Smitten Kitchen instead of the kind that calls for melted chocolate for the bottom layer. They are just as decadent, but help add a sharper, chewier element to the dish.
Now, you’ll have to excuse my pathetic excuse for photography since I didn’t have a proper camera on hand and was forced to use my cell phone camera instead. Also, some of the photos were taken at night which made for bad lighting and even worse picture quality. But I tried.
For you guys.
With that in mind, let’s get started.
These are the ingredients you’ll need for the chocolate mousse layer.
(I love the lack of eggs and gelatin in this recipe; hassle-free)
Place the chocolate in a saucepan with the marshmallows and water. The original recipe suggests using mini marshmallows so I usually cut them in half. I forgot to do that here and the only real problem is that it takes longer to melt. So, cut your marshmallows – make life easier for yourself.
Look at those ripples.
Now pour the mixture into a bowl and leave to set in the refrigerator. I made this in advance, the night before, but you could just as easily make this a couple of hours before putting the pie together – that’s how fast it sets!
Time for the brownie layer.
Preheat your oven to 325°F.
Line or grease and flour your pie dish (or baking dish of choice – I’m sure this would be just as lovely in a square glass dish or even a cake pan)
And then add the eggs, one at a time, stirring after each addition.
Finally, add the flour and mix well until it’s no longer visible.
Allow to bake for about 25-30 minutes, until set and a toothpick comes out with moist crumbs.
Allow to cool completely before removing from the pan and then refrigerate it for further chilling.
Time for the peanut butter layer. YES.
Isn’t that just ridiculously easy? You could also use simple heavy cream if you don’t have any whipped topping mix on hand. I used smooth peanut butter but if crunchy is your preference, go for it.
Mix well. Taste. Taste some more. Now stop tasting and leave some for the dessert.
Now for assembling.
Unfortunately I didn’t remember to take any pictures of this next step. But maybe when I make the recipe again and update it with proper camera photos inshaAllah, I’ll add it.
Anyway, spread the peanut butter cream over the brownie layer.
Sprinkle over some cocoa powder.
Here’s the printable recipe below: