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.

A messy shot - but... yum!
A messy shot – but… yum!

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)

2Chop up the chocolate so it’ll melt easier.

4Place 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.

5Add butter and place the saucepan over low heat, stirring gently.

6At first it will be a big gloppy mess. If it starts to burn, take it off the heat and keep stirring. Then gently place it back on and mix until it looks like this:

7A smooth, sticky cohesion of marshmallows, butter and dark chocolate.

8Now you’ll want to whip together the vanilla extract and the cream in a separate bowl.

9Pour the cream into the still warm chocolate mixture.

10Gently fold together.


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.

13Here are the ingredients you’ll need.

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)


Combine the butter, sugar, cocoa powder and salt in a saucepan or heatproof bowl and place it over a saucepan of barely simmering water.16Stir together until the butter melts.

17Set the mixture to the side and let it cool. It will look a little grainy.


Stir in the vanilla extract.19

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.

21Pour into your greased pan/dish.


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.

24Follow the instructions on the box (if you’re using heavy cream, simply whip) until the whip thickens and forms soft peaks. Add in peanut butter.


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.

27Now cover that with the thick chocolate mousse layer.

28And then, just to ease the rich flavor a little, top with some lightly whipped cream.

29I like to leave it just off the edge, so the dark chocolate layer is still visible.

Sprinkle over some cocoa powder.


And enjoy!

Here’s the printable recipe below:

chocolate peanut butter brownie pie


One thought on “Chocolate Peanut Butter Brownie Pie Recipe

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