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Peanut Butter Chocolate Mousse Brownies Recipe

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4.5 from 77 reviews

Decadent Peanut Butter Chocolate Mousse Brownies feature a rich, fudgy chocolate base topped with a light and airy peanut butter mousse. This sumptuous dessert combines the intense flavor of semi-sweet chocolate brownies with a creamy peanut butter and cream cheese topping, perfect for any chocolate and peanut butter lover seeking a luscious treat.

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 Topping

  • 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)

Optional Toppings

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

Instructions

  1. Prepare Baking Pan and Oven: Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal of the brownies. Preheat your oven to 350°F (175°C). Chop the chocolate finely and bring eggs to room temperature to ensure smooth mixing.
  2. Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter with the chopped chocolate in 20-second intervals, stirring well after each burst until the mixture is smooth and fully combined.
  3. Combine Sugars: Whisk in the granulated sugar and light brown sugar into the melted chocolate and butter mixture until the blend is glossy and well combined.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The batter will thicken and develop a shiny texture.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
  6. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet chocolate mixture, mixing just until combined. Avoid overmixing to maintain a tender brownie texture.
  7. Bake the Brownies: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25 to 28 minutes, or until the edges are set and the center is slightly soft — a toothpick inserted should come out with moist crumbs.
  8. Cool Brownies: Allow the brownies to cool completely in the pan on a wire rack, approximately 1 hour, to prepare for topping.
  9. Prepare Peanut Butter Mousse: In a large mixing bowl, beat the creamy peanut butter, softened cream cheese, and powdered sugar together for 2 to 3 minutes until smooth and fluffy. Add the vanilla extract and a pinch of salt if using; beat again to combine thoroughly.
  10. Whip Cream: In a separate chilled bowl, beat the cold heavy whipping cream until soft peaks form, which takes about 2 to 3 minutes using a hand mixer or stand mixer.
  11. Combine Mousse Components: Gently fold the whipped cream into the peanut butter mixture using a spatula until the mixture is light and airy, being careful not to deflate the whipped cream.
  12. Apply Mousse and Chill: Once the brownies are fully cooled, spread the peanut butter mousse evenly over the top using an offset spatula. Sprinkle with optional toppings such as chopped peanut butter cups, mini chocolate chips, or flaky sea salt if desired.
  13. Set the Mousse: Refrigerate the assembled brownies for at least 30 minutes, ideally longer or overnight, to allow the mousse to set firmly for clean slicing.
  14. Serve: Use the parchment overhang to lift the brownies out of the pan. Cut into 16 equal squares with a sharp knife, wiping the knife between cuts for neat edges. Serve chilled or at room temperature for the best texture and flavor experience.

Notes

  • Ensure eggs are at room temperature to create a smoother batter and better emulsion.
  • Do not overmix the brownie batter to keep the brownies tender and fudgy.
  • Allow the brownies to cool completely before adding the mousse to prevent melting or separation.
  • Chilling the mousse-topped brownies overnight enhances the texture and makes cutting cleaner.
  • Optional toppings add texture and flavor contrast but can be omitted for a smoother finish.

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