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Peanut Butter Brownie Cake

Peanut Butter Brownie Pie

Peanut Butter Brownie Pie has a fudgy brownie base, a creamy peanut butter mousse, and a drizzle of chocolate sauce and salted peanuts.
Course Cake, Dessert
Cuisine American
Keyword peanut butter brownie pie
Prep Time 15 minutes
Cook Time 35 minutes
Refrigerate until set 2 hours
Total Time 2 hours 50 minutes
Servings 12 Servings
Calories 593kcal
Author Lauren


  • 1 box brownie mix
  • 2 eggs
  • 1/2 cup oil
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon cornstarch
  • 12 oz cream cheese softened
  • 3/4 cup smooth peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • chocolate sauce
  • salted peanuts


  • Preheat oven to 350 degrees or temperature on back of brownie box. Lightly grease a 9 or 10-inch spring form pan and set aside.
  • In large bowl, mix brownie batter according to package directions. Pour into prepared pan and bake 30-40 minutes or until set. {Look on the back of the box for the time it takes to bake a 9×9 square pan of brownies-that’s a good time to start off with and then go from there.} Remove brownies from oven and cool completely.
  • In a stand mixer, whip heavy cream with vanilla and cornstarch until firm peaks form. Scrape whipped cream into smaller bowl and set aside. In the same stand mixer bowl {no need to wash!}, whip cream cheese and peanut butter together until combined. Stir in powdered sugar and vanilla. Scrape sides and whip again for 1 minute. Carefully fold in whipped cream. Scoop peanut butter mixture onto cooked brownie and smooth the top. Refrigerate until set, at least 2 hours.
  • When you are ready to serve, remove sides of spring form pan. Cut into pieces and drizzle with chocolate sauce and salted peanuts.


Calories: 593kcal | Carbohydrates: 61g | Protein: 9g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 319mg | Potassium: 168mg | Fiber: 1g | Sugar: 43g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg