Peanut Butter Mousse Brownies

Peanut Butter Mousse Brownies are puffy, rich, flavorful, and very easy to make. They are stuffed with Reese’s peanut butter eggs and topped with a creamy, no-bake peanut butter mousse.

This is the dessert that will “wow” everyone, including you! It is not only perfect for parties and celebrations, but it is so easy to make that you can fix it for yourself or the family dinner.  They look so pretty; you will be proud to show off them at parties, family get-togethers, and on all your social media pages if you don’t eat it all first.

These Peanut Butter Mousse Brownies are the best brownies you will ever try. They are rich, creamy, dense, and topped with a thick layer of no bake peanut butter mousse. The mousse makes the brownies soft and creamy, and it adds another level of taste and texture to them.

The first time I made these, I thought they would be difficult. The whole idea of them just seemed too decadent. But this is one of the easiest recipes I have made. It is just brownies stuffed with mini-Reese’s peanut butter eggs and topped with some simple-to-make peanut butter mousse. The main thing that keeps these brownies soft and fluffy is the sifting. You sift the flour and the cocoa to keep it nice and light.

Although some say they have had trouble with the mousse, I have not. As long as you whip it into stiff peaks, it will work perfectly every time. You will have a lovely light and airy peanut butter mousse, precisely like you get from the bakery, fancy restaurants (or your grandmother’s kitchen). Adding the mini-Reese’s eggs was just an afterthought that I thought would be nice since I first made them around Easter.

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

Special items

• Baking sheet – 9×13-inch baking sheet for baking the brownies.
• Stand mixer – To mix the brownie batter and mousse.
• Mixing bowls – For mixing the ingredients.
• Spatula – To gently fold in whipped cream. 

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 peanut butter mousse brownies?

1. Preheat oven and prep the pan: Before you begin, set your oven at 325 degrees F and butter a 9×13-inch baking pan. Then, cover the bottom and sides with parchment paper and spray them with baking spray to help remove them later.
2. Make the brownie layer: In the meantime, fit your stand mixer with a whisk attachment and beat the eggs on medium speed until yellow and fluffy. Then, add sugar and beat until mixed. Finish by adding the rest of the ingredients and mixing until combined. Then, pour half of the batter into the pan, place the Reese’s eggs on top, and pour the rest on top.
3. Bake and cool: After, bake for 35 to 40 minutes. It should pass the toothpick test before you remove it. After it cools, you can start on the mousse.
4. Whip the cream: First, place the mixing bowl from your stand mixer in the freezer for 15 minutes. Then, remove it and use the whisk attachment to beat the heavy cream to stiff peaks. Set it aside.
5. Mix the peanut butter: In a different bowl, whisk the cream cheese, peanut butter, sugar, and half a cup of cream on medium-low until thoroughly combined. Now, gently fold the whipped cream into the peanut butter with a spatula until thoroughly blended.
6. Pour, chill, and serve: Last, 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 tip

Fixing undercooked brownies

This has happened to all of us at one time or another. We are so hurrying to eat those delicious chocolatey brownies that we take them out too soon. 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! Can you put them back in the oven at this point?

I say yes. There is no reason why you have to toss them in the garbage. Go ahead and bake them for another 10 minutes at 300 degrees F; they should be ready. But here is a way to make sure that does not happen again. Here is a simple way to make fudgy and chewy brownies without worrying about them being undercooked. This works with any brownie recipe.

Now, instead of 350 degrees F like normal, bake your brownies at 300 degrees F for 15 minutes. Then, take them out of the oven for another 15 minutes. After, put the brownies back into the oven for 30 minutes until they reach 195 degrees F. Finally, let them cool for 30 minutes in a pan and 10 minutes on a cooling rack before cutting with a pizza cutter.

Recipe variations and add-ins:

• Brownie mix: To reduce some of time and effort, you can use your favorite brownie mix for this recipe.
• PB&J: To make chocolate PB&J mousse brownies, 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 your peanut butter mousse brownies some crunch, add some chopped nuts, toffee, and other crunchy candy into the brownie batter.
• Gluten-free: Use 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.
• 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. 

Frequently asked questions

Why are my brownies greasy?

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 your 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.

Why are my brownies dry?

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. You have to use the spoon and level method. Spoon the flour into the cup gently and then level it with the back of a knife.

How do I get my brownies cakier?

The texture of a brownie has to do with the ratio of flour to fat. You can get this by doing what is stated above, adding more butter. Or you could add more chocolate. If you have more fat than flour, your brownies will be fudgier. For a cakier brownie, you want more flour. Another way to get lighter and cakier brownies is to use more eggs. You can add one egg white to the batter for a fluffier cake in this recipe. Instead of using melted butter, use room-temperature butter.

Why is my mousse watery?

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.

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.

More peanut butter desserts:

Recipe tips:

• Be careful when measuring, and ensure you have the proper measuring cups.
• Also, get some high-quality measuring utensils, so you know you are getting the correct measurements every time. 
• 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.