One of my favorite flavor combinations is chocolate and peanut butter. My daughter has to hide her Reese’s peanut butter cups at Halloween from me. And peanut M&M’s are my secret guilty pleasure. So when I needed to bake something for a staff member as a gift, and she told me she loved peanut butter and chocolate things-I was thrilled to come up with something fun. And this was it!
Concocting this yummy involved making two brownie batters, so it makes a lot! You can easily make two pies, or you can make one pie and use the left over batter to make an 8″ x 8″ pan of brownies to freeze for later. Keeping frozen dessert is great to have on hand when people stop by or you need to bring something to a last minute dinner…or plan on a Better Call Saul marathon. Oh yeah, speaking of TV marathons-did I mention this pie is awesome with some ice cream on top?
Yup. Do NOT forget the ice cream.
Chocolate and Peanut Butter Brownie Pie
Ingredients
2 Store bought ready made shortbread pie crust (you will have enough for 2 pies)
Chocolate Batter:
6 Tbsp. butter
2 oz. unsweetened baking chocolate
1 1/4 cups sugar
2 Tbsp. flour
2 Tbsp. milk
2 Tbsp. light corn syrup
1 tsp. vanilla extract
1/4 tsp. salt
3 eggs
Peanut Butter Batter:
8 oz. cream cheese, softened
1/2 cup creamy peanut butter
1 tsp. vanilla extract
1/2 cup sugar
2 large eggs
2 Tbsp. whipping cream
2 Tbsp. flour
Marbling:
2 oz. semi-sweet chocolate
Directions
Preheat oven to 350˚.
Make the brownie layer. Heat butter in a saucepan over medium low heat until melted. Remove from heat. Add remaining ingredients, stir until smooth and well blended. Set aside.
Make the peanut butter layer. Beat cream cheese and peanut butter together with a hand mixer until whipped and creamy. Add the vanilla and sugar, and continue beating until fluffy. Beat in eggs one at a time. Then add the cream and flour and mix until just combined. Reserve roughly 1/3rd of a cup of the peanut butter batter in a separate small bowl.
Divide the brownie batter evenly between both pie crusts, pouring the batter in gently. Next, with a spatula or large spoon ladle the peanut butter batter in dollops on top of the brownie batter, dividing it evenly.
Finally, melt the semi sweet chocolate in the microwave on 50% power in 30 second increments. Pour the melted chocolate into the reserved peanut butter batter and mix until well combined. Divide this batter between the two pies, spooning it in dollops on top of the peanut butter batter.
Now we marble! Take a skewer or knife, and place it into the batter in the pie. Using slow, circular, swirling strokes, drag the skewer around the pie making a marbling affect.
Bake the pie on the center rack for 20 minutes. Check it at that time to see if you need to add foil to the edges of the pie in case the crust is browning too fast. Rotate pies, and bake for another 20-25 minutes, or until the center is set. Let cool. Pies will settle. Serve with ice cream.
Note: If you don’t want to make 2 pies, you can use the extra batter to make an 8″x8″ pan of marbled brownies using the same technique for the pie. Just make sure you spray your pan very well with non stick cooking spray or use parchment paper, the brownies are very sticky.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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