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Peanut Butter Chocolate Mousse Brownies Recipe

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Delight in the rich, fudgy decadence of Peanut Butter Chocolate Mousse Brownies. This recipe combines a dense, chocolatey brownie base with a light and airy peanut butter mousse topping, creating the perfect balance of flavors and textures. Topped with optional chopped peanut butter cups, mini chocolate chips, or flaky sea salt, these brownies are a decadent treat ideal for any occasion.

Ingredients

Brownie Base

  • 1/2 cup (115g) unsalted butter, melted
  • 6 oz (170g) semi-sweet or bittersweet chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2/3 cup (85g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp (2g) salt

Peanut Butter Mousse

  • 3/4 cup (180g) creamy peanut butter
  • 4 oz (115g) cream cheese, softened
  • 3/4 cup (90g) powdered sugar
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/2 tsp (2.5ml) vanilla extract
  • Pinch of salt (optional)

Toppings (Optional)

  • Chopped peanut butter cups or mini chocolate chips
  • Flaky sea salt

Instructions

  1. Prepare Pan and Preheat Oven: Line an 8×8-inch (20x20cm) pan with parchment paper, leaving an overhang for easy removal. Preheat your oven to 350°F (175°C). Chop the chocolate and allow the eggs to come to room temperature while you prepare.
  2. Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped chocolate in 20-second bursts, stirring between each, until smooth and fully combined.
  3. Add Sugars: Whisk the granulated sugar and light brown sugar into the melted chocolate mixture until the batter looks glossy and combined.
  4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. The batter should become thick and shiny.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt to ensure even distribution.
  6. Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet mixture gently until just combined—avoid overmixing to keep the brownies tender.
  7. Bake Brownies: Pour the batter into the prepared pan and smooth the top. Bake for 25–28 minutes, until the edges are set, and a toothpick inserted in the center comes out with moist crumbs. Remove from oven and cool completely in the pan, about 1 hour.
  8. Prepare Peanut Butter Mousse: In a large bowl, beat the peanut butter, cream cheese, and powdered sugar together until smooth and fluffy, about 2–3 minutes. Add the vanilla extract and a pinch of salt, beating to combine.
  9. Whip Cream: In a separate chilled bowl, beat the cold heavy whipping cream until soft peaks form, approximately 2–3 minutes.
  10. Fold Whipped Cream into Peanut Butter Mixture: Gently fold the whipped cream into the peanut butter mixture using a spatula until light and airy—be careful not to overmix.
  11. Assemble and Chill: Once the brownies have fully cooled, spread the peanut butter mousse evenly over the top using an offset spatula. Sprinkle with optional chopped peanut butter cups, mini chocolate chips, or flaky sea salt if desired. Chill in the fridge for at least 30 minutes, or longer for cleaner slices.
  12. Serve: Use the parchment paper overhang to lift the brownies from the pan. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges. Enjoy cold or at room temperature.

Notes

  • Ensure eggs and cream are at the recommended temperatures for best texture.
  • Do not overmix the batter to keep the brownies tender and fudgy.
  • For cleaner mousse topping slices, chill overnight.
  • You may substitute mini chocolate chips with chopped nuts or leave the topping plain if desired.
  • Use an offset spatula for an even mousse layer.

Find it online: https://mealsbykate.com/peanut-butter-chocolate-mousse-brownies-recipe/