These Peanut Butter Brownies are a huge hit, no matter who tries them. A thick layer of the richest, thickest, and fudgiest brownie topped with a layer of peanut butter filling and homemade whipped cream. On top of that, I added chopped Reese’s Peanut Butter Cups. If you love chocolate and peanut butter, this recipe is a must-try! If you can’t wait to try this recipe, be sure to try my Piggy Pie Dessert too!
Brownie Peanut Butter Dessert
You all know how much I love brownies, as I have 20+ brownie recipes on my website! (This brownie recipe is my favorite forever and always and no one can convince me otherwise.) So I consider it my personal mission in life to only share the best brownie recipes possible. They have to be packed with chocolate flavor. They have to have an element of ooey gooey to them. And they have to be homemade. As much as I enjoy any brownie (box mix or not) there is just something so satisfying about a perfectly baked homemade brownie.
This brownie is paired with a delectable peanut butter layer and topped with homemade whipped cream. I could probably eat the peanut butter and whipped cream in a bowl on its own, but if I can layer it on top of a brownie, why not?
This recipe is basic. A few simple ingredients come together and bake into a fantastic brownie that is the perfect foundation for this layered brownie dessert. It’s the size that matters here. I didn’t want a skinny layer of chewy, cakey brownie deliciousness, I wanted a THICK layer to compliment this dessert. And this recipe is perfect for that!
You will need:
- granulated sugar
- baking powder
Combine and bake in a 9×13 pan and then set aside to cool to room temperature. While the brownies are cooling, prepare the peanut butter layer.
Peanut Butter Filling
Three (3!!) ingredients are all you need for this layer, arguably the best layer.
- cream cheese
- peanut butter
- confectioners sugar
Be sure to use creamy peanut butter for this, as you want a silky smooth filling that will feel like velvet on your tongue. Not to mention taste amazing!
Next whip up your homemade whipped cream. I went back to basics here and simply used heavy whipping cream with a little confectioners sugar. I made my whipped cream layer fairly thin, but you can easily double the recipe below if you want an extra thick portion of whipped topping!
How to Make this Brownie Peanut Butter Dessert
Begin by preparing your brownies. Bake them in a 9×13 pan and then allow them to cool to room temperature.
Prepare the peanut butter filling. You want the filling to be as smooth as possible, so feel free to use your stand mixer.
Make the whipped cream. Set it in the refrigerator until you are ready to assemble the brownie dessert.
Chop 30 mini Reese’s Peanut Butter Cups into quarters. Set aside until you are ready to assemble the brownie dessert. (And then snack on a few too!)
When you are ready to assemble, pour the peanut butter filling over top the cooled brownies. Spread into an even layer. Carefully place the whipped topping on top of the peanut butter layer. (I used a small offset spatula to even out the layers.) It will be a thin layer. Finally, sprinkle the peanut butter cup pieces over top of the dessert. Place in the refrigerator for 2 hours to set and up to overnight. You can easily cover the dessert with plastic wrap or foil if you want.
Looking for more amazing brownie recipes? (Just be sure to try this Brownie Peanut Butter Dessert first!!)
Seriously decadent and oh so delicious! You won't want to share!
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- 3/4 cup (170g) butter, melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 1/2 cups (192g) all-purpose flour
- 1/3 cup (43g) cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (128g) confectioners sugar
- 1 cup (238g) heavy whipping cream
- 1/4 cup (31g) confectioners sugar
- 30 mini Reese's Peanut Butter Cups, removed from wrapper and chopped into quarters
Preheat oven to 350°F.
In a large bowl add eggs, sugar, melted butter, and vanilla. Whisk until all ingredients are fully incorporated.
Add in the flour, cocoa, baking powder, and salt. Stir until just combined.
Pour brownie batter into a prepared 9x13 baking dish and bake at 350°F for 30-35 minutes, or until an inserted toothpick is removed mostly clean. (a few crumbs is good!)
Set aside to cool to room temperature.
In a medium bowl, add the cream cheese, peanut butter and use a hand-held mixer to fully incorporate. With the hand mixer on low, pour in the confectioner's sugar. Mix for about 30 seconds, turn onto high and mix until smooth and creamy, about 1 minute.
In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
Add in confectioners sugar and whip until there are firm peaks. (Lift the whisk attachment out and make sure the whipped topping holds its shape.)
Pour the peanut butter filling over top of the cooled brownies. Spread into an even layer. Carefully place the whipped topping on top of the peanut butter layer. (I used a small offset spatula to even out the layers.) It will be a thin layer.
Carefully place the whipped topping on top of the peanut butter layer. (I used a small offset spatula to even out the layers.) It will be a thin layer.
Finish dessert by sprinkling Reese's Peanut Butter Cups over top.
Refrigerate for at least 2 hours or up to overnight. (If refrigerating overnight, cover first.)