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Peanut Butter Mousse Brownies are stuffed with Reese's Peanut Butter Eggs and topped with a creamy No Bake Peanut Butter Mousse. They are puffy, rich and flavorful, and very easy to make.

Peanut Butter Mousse Brownies

Peanut Butter Mousse Brownies are stuffed with Reese's Peanut Butter Eggs and topped with a creamy No Bake Peanut Butter Mousse. They are puffy, rich and flavorful, and very easy to make.

Course Dessert
Cuisine American
Keyword Peanut Butter Mousse Brownies
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 712 kcal
Author Catalina Castravet

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

  1. Preheat oven to 325 degrees F.
  2. Place a baking sheet (parchment paper) in a buttered 9x13-inch pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the parchment paper or spray with baking spray and set aside.

  3. 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 remaining ingredients, and mix to combine.
  4. Pour half of the batter into the pan and top with Reese's eggs, pour the remaining batter.
  5. 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.

  6. Remove from oven and set aside to cool without removing the brownie from the pan. Once cooled down completely start on the mousse.

Peanut Butter Mousse:

  1. Chill a mixing bowl in the refrigerator or freezer for at least 15-20 minutes.
  2. Remove bowl from refrigerator and using a mixer fitted with the wire attachment beat 1 cup of heavy cream until stiff peaks form. Set aside.
  3. In a separate bowl, whisk on medium speed cream cheese, peanut butter and confectioner's sugar, reduce speed to low and add 1/2 cup of heavy cream, mix on medium low speed until fully combined. Stop to crape the sides of the bowl with a spatula.
  4. Gently, using a spatula, manually fold in the whipped cream into the peanut butter mixture. Gently still until well blended.
  5. Pour the peanut butter mousse on top of the completely cooled brownie pan and level the top layer. Place in the fridge overnight, or for at least 4-6 hours.
  6. Before serving, remove from fridge, lift the mousse brownies from the pan using the parchment paper edges, dust with cocoa powder, run a knife thru cold water and cut into square bars.
Nutrition Facts
Peanut Butter Mousse Brownies
Amount Per Serving
Calories 712 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 23g144%
Cholesterol 156mg52%
Sodium 425mg18%
Potassium 333mg10%
Carbohydrates 71g24%
Fiber 3g13%
Sugar 55g61%
Protein 11g22%
Vitamin A 1245IU25%
Vitamin C 0.2mg0%
Calcium 71mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.