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


Makes 16 two-inch bars



1 box of your favorite 8×8 sized brownie mix

Oil, eggs, and water according to package


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


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


  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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