Peanut Butter Fudge Brownie Bricks

When I proclaimed that I had made the best brownie I’ve ever had, many people asked what was in it. But it’s not what was put INTO the brownie, but what was on top. Because sometimes it actually is what is on the outside that counts. I give you, the appropriately named peanut butter fudge brownie bricks. I may or may not be trying to kill your new years resolutions.

But in all seriousness. Best, Brownie. EVER.

You take a regular box of brownie mix and prepare as usual. While that cools down you whip up all the fun parts! First you have a thick rich layer of peanut butter mousse. And is that wasn’t enough for you, it is followed by a layer of chocolate cheesecake frosting. I think my mind exploded after one bite. Then proceeded to finish it off in 4 bites total… and then had a second.

One year ago: English Muffins

PEANUT BUTTER FUDGE BROWNIE BRICKS

Makes 16 two-inch bars

Ingredients:

BROWNIES

1 box of your favorite 8×8 sized brownie mix

Oil, eggs, and water according to package

PEANUT BUTTER LAYER

1/2 block (4 oz) reduced fat cream cheese, at room temperature

1 cup creamy peanut butter

1/2 cup powdered sugar, sifted

1/2 tsp vanilla extract

1/4 tsp salt

3/4 cup heavy whipping cream

CHOCOLATE CHEESECAKE FROSTING

1/4 cup butter, softened

1/2 block (4 oz) reduced fat cream cheese, at room temperature

1-1/2 tsp vanilla extract

2 cups powdered sugar, sifted

3 Tbsp cocoa powder

1 Tbsp milk, if needed

Chocolate sprinkles, for topping

Directions:

  1. Preheat the oven to 350 degrees. Grease an 8×8-inch pan and set aside.
  2. Prepare and bake the brownies according to the directions
  3. Allow time for the brownies to cool; in the meantime, prepare the peanut butter layer.
  4. In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy. Add the sugar, vanilla and salt and beat again.
  5. Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter and continue until completely combined.
  6. Using a rubber spatula, spread the peanut butter mousse on top of the cooled brownies and set aside; meanwhile, prepare the chocolate cheesecake frosting.
  7. In the bowl of an electric mixer, beat butter and cream cheese together until smooth; Add in vanilla.
  8. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached.  If it is too thin, add additional sugar gradually.
  9. Once consistency is reached, spread frosting atop peanut butter layer on brownies and refrigerate for an hour, or until ready to serve. Top with chocolate sprinkles!

Source: Adapted slightly from Little Shortcake

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  1. I’ve died and gone to heaven.

    And you’re not “trying” to kill all those resolutions, you did use reduced fat cream cheese, that has to count for something!

    And it’s only 4 bites, not like it’s the whole pan (that would be an individual decision) or maybe 8 bites, 12 bites? I don’t think I’d care too much until I reached 24 bites?

    Pinning this and adding to must make list!

    • Hahaha yes I did! Totally good for you right? Just ignore the butter, heavy cream and powdered sugar… thanks so much!

  2. Made these today. A bit timely, but delicious. Only thing I did different was add some instant coffee granules to the Choco cheesecake frosting….make a little mocha taste. Question: why bother with the low-fat cream cheese?

    • Haha, I realize in the grand scheme of this recipe, using lowfat cream cheese seems silly since there’s no way this brownie could be good for you. But hey it could have even MORE calories and fat if you do use regular cream cheese. It’s also just habit – I pretty much never buy regular cream cheese.

  3. Seriously, this is NOT fare. This should not be posted this soon after Christmas when I’m trying to be good (or thinking about being good anyway). These look absoltely fantastic. I will be making these as a Gluten Free version for my household.
    Thanks for sharing.
    Michelle (aka – glutenfreegabber)

    • I’m not good with helping others keep their resolutions O:-). But I did use reduced fat cream cheese, that’s something!

  4. Oh.My.Word… I want to lick my screen!! Question:… you mention any brownie mix… but which one do you use? (yours look sinfully fudgey/gooey) Do you have any tricks or suggestions to make sure the brownies turn out like that?!?

    • I wish I remember exactly which I used. I tend to buy whatever is on sale, but I have a feeling I used the Betty Crocker Hershey’s Ultimate Fudge mix. And for a trick, I always bake just until they are set and a toothpick comes out with moist crumbs (not not raw batter).

  5. Pingback: Peanut Butter Fudge Brownie Bricks | I Love To Cook

  6. This sounds sooo delicious! However, I am against using boxed brownie mixes…they are terrible for you. Is there a “good for you”, or just plain delicious brownie recipe that you would suggest??
    Thanks!

  7. Pingback: National Peanut Butter Fudge Day | Beautiful Disasters

  8. Pingback: Peanut Butter Fudge Brownie Bricks

  9. I made these last night and they are WAY too salty both layers. I don’t understand why you added salt to salty peanut butter? I make a peanut butter pie that is similar and is delicious! You need a full 8 ounces of cream cheese and 3/4 cup sugar not powdered sugar to offset the salty peanut butter. And I wouldn’t add salt!! Maybe this is good if you like very salty desserts. It was too much for my family. If I make it again I will not add salt and add regular sugar and more cream cheese.

  10. These were awesome , I made them twice this week. next time I am going to do it in a 9×13 pan I know it won’t be as thick but it will look like more. you have some great recipes THANK YOU !

  11. Renee , there was only a 1/4 teaspoon of salt in one layer and that was the peanut butter layer. You can omit the salt , Everyone has there dislikes . When I give a recipe and someone doesn’t like it I don’t criticize them, it is because they didn’t follow the recipe. I am going to try what you said to see how they come out and will post the results either way.