Peanut Butter Mousse Brownies
These Peanut Butter Mousse Brownies are the best brownies I have ever made. They are rich, creamy, dense, stuffed with Reese’s, and topped with a thick, no-bake peanut butter mousse. I will show you how easy it is to make this dessert that will “wow” everyone with just 30 minutes of prep time!
Table of contents
The first time I made these, I was inspired by my chocolate mousse brownies. Adding peanut butter seemed so decadent, but this is one of the easiest recipes I have ever made. I am always proud to show off them at parties, family get-togethers, and on all social media pages! Use a brownie mix for the brownie layer to make this recipe even easier!
Why you will love this recipe
- It’s a showstopper: Everyone loves how they look and will love it when they take a bite.
- The candy bites make them extra special: Adding the Reese’s gives them an extra ooey-gooey flavor boost.
- They are easy to make: They look difficult to make but are actually very easy.
- Make them in advance: You can make them one or two days.
What you’ll need to make peanut butter mousse brownies
Ingredients:
- Flour – I use all-purpose flour, but you can use cake flour. Make sure you sift it before and after you measure it.
- Cocoa powder – Unsweetened real cocoa powder. Also, be sure to sift it before and after measuring.
- Reese’s eggs – It is important to use miniature-sized eggs because the regular ones will make them too runny.
- Eggs – Large eggs at room temperature for the best results.
- Sugar – White granulated sugar should measured carefully so your brownies are perfectly moist and fluffy.
- Melted butter – You will also need extra grease to grease the pan.
- Vanilla – I use 100% pure vanilla extract for the best flavor with no aftertaste.
- Salt – To avoid additives and bitterness, use kosher salt.
- Cream cheese – Ensure it is softened to room temperature for easier mixing.
- Peanut butter – Use high-quality creamy peanut butter. It is the star of the show.
- Whipping cream – You will need heavy whipping cream for this recipe.
- Sugar – Confectioners’ or powdered sugar is what you need to make mousse. Do NOT use granulated or brown sugar.
- Cocoa powder – Sifted cocoa powder is best here too.
How to make
I am always excited to make these, and so happy that many of my readers tried this recipe with excellent results. The steps are very easy to follow, it’s basically an easy brownie recipe topped with whipped cream peanut butter mousse!
- Preheat oven and prep the pan: Before I begin, set the oven at 325 degrees F and butter a 9×13-inch baking pan. Then, I cover the bottom and sides with parchment paper and spray them with baking spray to help remove them later.
- Make the brownie layer: I fit the stand mixer with a whisk attachment and beat the eggs on medium speed until yellow and fluffy. Then, I add sugar and beat until mixed. Next, I add the rest of the ingredients and mix until combined. Then, I pour half of the batter into the pan, place the Reese’s eggs on top, and pour the rest on top.
- Bake and cool: I bake the brownie layer for 35 to 40 minutes. It should pass the toothpick test before I remove it. After it cools, I start on the mousse.
- Whip the cream: First, I place the mixing bowl from a stand mixer in the freezer for 15 minutes. Then, I remove it and use the whisk attachment to beat the heavy cream to stiff peaks. Set it aside.
- Mix the peanut butter: In a different bowl, I whisk the cream cheese, peanut butter, sugar, and half a cup of cream on medium-low until thoroughly combined. I gently fold the whipped cream into the peanut butter with a spatula until thoroughly blended.
- Pour, chill, and serve: Last, I pour the mousse on top of the brownies, level it out, chill for at least four hours, and dust with cocoa powder before serving.
Expert tips
Fixing undercooked brownies
This has happened to all of us at one time or another. Sometimes, it is hard to tell because you are supposed to take them out when they are just set since they continue cooking in the pan. Then, after you let them cool completely, you cut them and realize they are still raw batter in the middle!
There is no reason why you have to toss them in the garbage. Go ahead and preheat the oven to 300 degrees F and bake them for another 10 minutes at 300F; they should be ready.
More tips to consider:
- Be careful when measuring, and ensure you have the proper measuring cups.
- Use more eggs or flour for cakier brownies or more fat for fudgier brownies.
- Make sure you whip your cream to stiff peaks for perfect mousse.
- You can leave out the mini-Reese’s eggs if you don’t like them and use dollops of peanut butter.
Recipe variations and add-ins:
- Brownie mix: To reduce some of time and effort, I use my favorite brownie mix for this recipe.
- PB&J: To make chocolate PB&J mousse brownies, I use fruit jam instead of Reese’s eggs.
- Other dust: Instead of dusting it with cocoa powder, dust it with powdered sugar or sugar mixed with cinnamon.
- Crunchy topping: To give the peanut butter mousse brownies some crunch, I add some chopped nuts, toffee, and other crunchy candy into the brownie batter.
- Gluten-free: I have made these with GF flour or a GF brownie mix.
- Nut butters: If you can’t have or don’t like peanut butter, use almond butter, cashew butter, or Nutella.
Serving suggestions:
- Sticking to the peanut butter theme, why not serve these sophisticated brownies with a slice of my soft, scrumptious peanut butter bread? You only need a few essential baking ingredients.
- These yummy treats would go great with a tall glass of cold milk or a hot cup of coffee.
- Ice cream always goes well with brownies. Try it with a bowl of vanilla or chocolate, and I usually have a cup of peanut butter hot chocolate on the side.
- My kids love it when I serve these with a dollop of whipped cream. Mainly when I use homemade whipped cream, it is so easy; you can make it with just three ingredients.
How to store:
- Refrigerate: Pack these delicious brownies in an airtight container in the fridge for up to five days to keep them fresh.
- Freezing: You can also freeze them in a freezer-safe container for up to four months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
You likely put too much butter or oil in your brownies. Or it is possible that you did not add enough flour. You have to make sure you measure your ingredients carefully. Sometimes it is the measuring utensils that are at fault. First, do not use a liquid measuring cup for dry ingredients. Then, use a good name brand. I use Cuisipro, which is expensive but worth every penny and lasts forever. All-Clad is another favorite. They are both stainless steel and measure perfectly.
If you have the opposite problem, your brownies are dry, you may have the opposite issue. You could have added too much flour. This could have happened for the same reason. Your measuring utensils. But it can also happen if you are not measuring your flour correctly. Do not use the scoop method with flour. I always use the spoon and level method. Spoon the flour into the cup gently and then level it with the back of a knife.
If your mousse was thick and then got watery after sitting in the fridge for some time, you could under or over-whisked your cream. The most important part of your mousse is the creamy texture; the only way to keep it that way is to ensure it is mixed well enough to make it firm. If it never firmed up in the first place, it is a sure sign of under-whipping. Just keep whipping it.
More peanut butter desserts:
Peanut Butter Mousse Brownies
Ingredients
For the Brownie Layer:
- 4 large eggs
- 2 cups sugar
- 8 ounces melted butter + 2 tablespoons for greasing the pan
- 1 cup cocoa sifted
- 1 teaspoon vanilla extract
- 1 cup flour sifted
- 1/2 teaspoon kosher salt
- 16 mini Reese’s Eggs
Peanut Butter Mousse:
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 1/2 cups heavy whipping cream
- 2 cups confectioner’s sugar
- cocoa powder
Instructions
- Preheat oven to 325 degrees F.
- Place a baking sheet (parchment paper) in a buttered 9×13-inch pan to cover the bottom and two sides (to facilitate the brownie removal). Butter the parchment paper or spray with baking spray and set aside.
- In the bowl of a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow. Add the sugar and beat until combined. Add the remaining ingredients and mix to combine.
- Pour half the batter into the pan and top it with Reese's eggs. Pour the remaining batter.
- Bake for 35-40 minutes. A toothpick inserted in the center of the brownie should come out with a few crumbs attached, but NO raw batter.
- Remove the brownie from the oven and set aside to cool without removing it from the pan. Once it has cooled completely, start on the mousse.
Peanut Butter Mousse:
- Chill a mixing bowl in the refrigerator or freezer for at least 15-20 minutes.
- Remove the bowl from the refrigerator, and using a mixer fitted with the wire attachment, beat 1 cup of heavy cream until stiff peaks form. Set aside.
- In a separate bowl, whisk cream cheese, peanut butter, and confectioner's sugar on medium speed until smooth. Reduce speed to low and add 1/2 cup of heavy cream. Mix on medium-low speed until fully combined. Stop to scrape the sides of the bowl with a spatula.
- Using a spatula, manually fold the whipped cream into the peanut butter mixture. Gently still until well blended.
- Pour the peanut butter mousse into the cooled brownie pan and level the top layer. Place in the fridge overnight or for at least 4-6 hours.
- Before serving, remove the mousse brownies from the fridge, lift them from the pan using the parchment paper edges, dust them with cocoa powder, run a knife through cold water, and cut them into square bars.