Basically, what you are going to do is make a peanut butter pie with brownie at the bottom. The original recipe used a brownie mix, but I like to make things from scratch. So I adapted my brownie recipe from my previous post, Peanut Butter Brownie Dessert.
I sort of made a fail, though :/. I didn't think about the amount of brownie I needed compared to what I made. Which means.....I made way too much brownie batter! So I ended up making brownies too :).
However, I cut my adapted brownie recipe in half for you guys! I hope it makes enough, but you can always play with the amount.
What you need:
- 1 refrigerated pie crust (15 oz) (or whatever you can find)
- Chocolate chips (optional)
- 2 ounces unsweetened baking chocolate
- 1/4 cup and two tablespoons (3/8 cup total) of butter
- 1 cup sugar
- 2 eggs, beaten
- 1/2 cup flour
- 1 package (8 oz) cream cheese, softened
- 1/2 cup peanut butter
- 1 cup powdered sugar
- 1 container (8 oz) frozen whipped topping, thawed
Heat oven to 350 degrees F. Unroll the pie crust and place it in an non-greased 9 inch glass pie plate. Flute edge.
Melt chocolate and butter. Slowly stir in sugar. Stir until blended. Add eggs, then flour. Mix well.
Pour batter into the crust-lined pie plate. Bake 20-30 minutes, until crust is golden brown and center of brownie is set.
Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
Peanut Butter Filling
In medium bowl, beat cream cheese, peanut butter, and powdered sugar with electric mixture on medium speed until smooth.
Fold in whipped topping. Spread mixture over brownie. Drizzle with melted chocolate (if desired).
Refrigerate 30 minutes before serving. Store covered in refrigerator.
|Making the brownie batter.|
|My extra brownies!|
|Making the peanut butter filling.|
|Decorated with chocolate drizzle.|
I hope you enjoy this one!