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.
Homemade Fudgy Brownies?
Yes, absolutely yes. But, if you happen to want to speed the process up a bit, you can use store bought. Just buy the largest size they have available, which is usually a 9×13 size.
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 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. 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.
How to Store Brownies
Because of the extra layers of toppings, these brownies do need to be refrigetated. They will last, covered, 2-3 days in the refrigerator.
More Brownie Recipes
Brownie Peanut Butter Dessert
Ingredients
Brownie Layer
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (170 g) butter, melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 ½ cups (192 g) all-purpose flour
- ⅓ cup (43 g) cocoa
- ½ teaspoon baking powder
- ¼ teaspoon salt
Peanut Butter Layer
- 8 ounces cream cheese, softened
- 1 cup (250 g) creamy peanut butter
- 1 cup (128 g) confectioners sugar
Whipped Topping Layer
- 1 cup (238 g) heavy whipping cream
- ¼ cup (31 g) confectioners sugar
Toppings
- 30 mini Reese’s Peanut Butter Cups, removed from wrapper and chopped into quarters
Instructions
- Preheat oven to 350°F.
Brownie Layer
- 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 9×13 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.
Peanut Butter Layer
- 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.
- Set aside.
Whipped Topping Layer
- 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.)
Assembly
- 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.)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Whst is baking temperature?
350°F.
I really like how you structured the whole recipe and made each and every step clear. 100/100 for the presentation though!
Awwwwww… thank you! That is so kind of you to say!
have you ever tried omitting the flour on the amazing brownie dessert to make it gluten free?
I have not, I am not a gluten free baker.
I made something quite similar and entered it in our local County Fair. I won the culinary division with that! My version is slightly different but similar.
I receive your recipes in my inbox, but the graphics you use are SO large I can never see what it is. Can you do anything about that in the future?
I am so sorry. Will try and fix it!
You say, “prepared” pan but it doesn’t say how, greased, floured, both?
IT really depends on personal preference. Some want to butter + flour, some use bakers spray, some prefer goup. All work.
Looks so good! I’m going to bake them this weekend.
Could you use cool whip for topping?
Sure
What can I use instead of cream cheese husband does not like it.
Don’t know what I did wrong but the brownie part was not good. 🙁 Buh bye brownies
Oh gosh, sorry! I’ve made these brownies a million times and they are always good. Can’t imagine why you didn’t like them!