Introduction
I make this Chocolate Peanut Butter Brownie Pie when I want a dessert that stops people mid-conversation. A fudgy, dense brownie filling baked inside a pie crust with a swirl of peanut butter running through the top — it’s the kind of dessert that gets requested again and again.
What makes this chocolate peanut butter brownie pie recipe so irresistible is the combination of a flaky pie crust holding a rich, gooey brownie center with pockets of peanut butter in every bite. It’s two of the best desserts merged into one.
This is one of my favorite desserts to bring to gatherings because it’s unexpected, easy to slice, and tastes like something that took far more effort than it actually did.
Why You’ll Love This Recipe
This Chocolate Peanut Butter Brownie Pie is fudgy, rich, and packed with chocolate and peanut butter flavor in every single slice.
The pie crust gives you a crispy, buttery edge that contrasts beautifully with the soft, gooey brownie filling.
This easy fudgy brownie pie with peanut butter comes together with simple pantry ingredients in about 45 minutes.
It feeds a crowd from one pie dish, which makes it perfect for holidays, birthdays, and potlucks.
It can be made ahead and actually tastes better the next day once the brownie filling has fully set and the flavors have deepened.
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About the Ingredients
Pie Crust
A store-bought refrigerated pie crust is the quickest option for this Chocolate Peanut Butter Brownie Pie. Press it into a 9-inch pie dish and crimp the edges. Homemade pie crust works too if you prefer. No pre-baking needed — the brownie filling bakes directly in the raw crust.
Dark Chocolate
Good quality dark chocolate melted with butter forms the base of the brownie filling. Use chocolate with at least 60% cocoa for a deep, rich flavor in this chocolate peanut butter brownie pie recipe. Semi-sweet chocolate chips work well too.
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Butter
Melted butter combined with the chocolate gives the brownie filling its fudgy, dense texture. Use unsalted butter so you can control the salt level in the filling.
Eggs
Three eggs give the brownie filling structure and create that classic crackly top. Room temperature eggs blend more smoothly into the chocolate mixture.
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Peanut Butter
Creamy natural peanut butter gets dolloped over the brownie filling and swirled in before baking. It creates ribbons of peanut butter throughout this easy fudgy brownie pie with peanut butter that stay distinct even after baking.
Sugar and Flour
A combination of granulated sugar and a small amount of flour keeps the brownie filling dense and fudgy rather than cakey. Don’t add extra flour — the fudgy texture is what makes this pie so good.
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Vanilla Extract
A teaspoon of vanilla rounds out the chocolate and peanut butter flavors throughout this Chocolate Peanut Butter Brownie Pie.
Tips and Tricks
Don’t overmix the brownie batter once the flour is added. Stir just until combined to keep the filling dense and fudgy rather than cakey.
Warm the peanut butter in the microwave for 20 seconds before dolloping it over the batter. This makes it easier to swirl through the filling.
Let the pie cool for at least 20 minutes before slicing. The brownie filling needs time to set or it will be too soft to cut cleanly.
Cover the edges of the pie crust with foil if they start browning too fast before the filling is set.
Pro Tips
Underbake the pie by 2 to 3 minutes for an even fudgier, more gooey center in this Chocolate Peanut Butter Brownie Pie. The filling continues cooking from residual heat after it’s pulled from the oven.
Add a sprinkle of flaky sea salt over the peanut butter swirl before baking. The salt makes the chocolate and peanut butter flavors pop noticeably.
Serve with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce for a full dessert experience.
Use a hot, clean knife for the cleanest slices — dip it in hot water and wipe dry between each cut.
Step-by-Step Instructions
- Preheat your oven to 350°F. Press one refrigerated pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- In a medium saucepan over low heat, melt ½ cup of unsalted butter with 4 oz of chopped dark chocolate, stirring until smooth. Remove from heat and let cool for 5 minutes.
- Whisk 1 cup of granulated sugar into the chocolate mixture until combined.
- Add 3 eggs and 1 teaspoon of vanilla extract and whisk until smooth.
- Stir in ⅓ cup of all-purpose flour and ¼ teaspoon of salt until just combined. Do not overmix.
- Pour the brownie filling into the prepared pie crust.
- Warm â…“ cup of creamy peanut butter in the microwave for 20 seconds until slightly loose.
- Dollop the peanut butter over the brownie filling in 6 to 8 spoonfuls.
- Use a toothpick or skewer to swirl the peanut butter through the brownie filling.
- Sprinkle a pinch of flaky sea salt over the top if desired.
- Bake for 30 to 35 minutes until the edges are set and the center has a very slight jiggle.
- Cool for at least 20 minutes before slicing and serving.
Variations
Double chocolate version: Add ½ cup of chocolate chips to the brownie batter before pouring into the crust for extra chocolate throughout this Chocolate Peanut Butter Brownie Pie.
Almond butter version: Swap the peanut butter for almond butter for a slightly different but equally delicious flavor combination.
Espresso version: Add 1 teaspoon of instant espresso powder to the brownie batter for a mocha depth that makes the chocolate flavor even more intense.
Oreo crust version: Use a chocolate cookie crust instead of a traditional pie crust for even more chocolate flavor in this easy fudgy brownie pie with peanut butter.
Nutella swirl version: Swap the peanut butter for Nutella for a hazelnut chocolate twist on this chocolate peanut butter brownie pie recipe.
How to Store
Store Chocolate Peanut Butter Brownie Pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. It actually tastes better on day two once the filling has fully set.
Warm individual slices in the microwave for 15 to 20 seconds before serving if you prefer it slightly warm.
This pie freezes really well. Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature for about an hour before eating.
Frequently Asked Questions
How do I know when this Chocolate Peanut Butter Brownie Pie is done?
The edges should be fully set and the center should have just a very slight jiggle when you shake the pan. It firms up significantly as it cools, so don’t overbake.
Can I use a homemade pie crust?
Yes. A homemade butter pie crust works beautifully and adds extra richness to this chocolate peanut butter brownie pie recipe.
Can I use a boxed brownie mix instead?
Yes. Prepare the brownie mix according to the package directions and pour into the pie crust. Add the peanut butter swirl on top and bake as directed.
Why is my brownie filling cakey instead of fudgy?
Too much flour or overmixing after the flour was added are the most common causes. Use only the amount of flour specified and stir just until combined.
Can I make this easy fudgy brownie pie with peanut butter ahead of time?
Yes. Bake it the day before, let it cool completely, and store covered at room temperature. It slices more cleanly the next day.
Can I use crunchy peanut butter instead of creamy?
Yes. Crunchy peanut butter adds extra texture from the peanut pieces, which works well in this Chocolate Peanut Butter Brownie Pie.
Can I freeze this pie?
Yes. Freeze whole or in individual slices wrapped tightly for up to 2 months. Thaw at room temperature before serving.
What should I serve with this Chocolate Peanut Butter Brownie Pie?
Vanilla ice cream and a drizzle of warm chocolate sauce are the best accompaniments. Whipped cream or a sprinkle of chopped peanuts also work great.
Chocolate Peanut Butter Brownie Pie
Equipment
- 9-inch pie dish
- Medium saucepan
- mixing bowl
- whisk
- toothpick or skewer
Ingredients
Ingredients
- 1 refrigerated pie crust store-bought or homemade
- 0.5 cup unsalted butter
- 4 oz dark chocolate, chopped 60% cocoa or higher
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 0.33 cup all-purpose flour
- 0.25 tsp salt
- 0.33 cup creamy peanut butter natural, warmed slightly
- flaky sea salt optional, for topping
Instructions
- Preheat the oven to 350°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- In a medium saucepan over low heat, melt the butter with the chopped dark chocolate, stirring until smooth. Remove from heat and cool for 5 minutes.
- Whisk the granulated sugar into the chocolate mixture until combined.
- Add the eggs and vanilla extract and whisk until smooth.
- Stir in the flour and salt until just combined. Do not overmix.
- Pour the brownie filling into the prepared pie crust.
- Warm the peanut butter in the microwave for 20 seconds until slightly loose. Dollop over the brownie filling in 6 to 8 spoonfuls.
- Use a toothpick or skewer to swirl the peanut butter through the brownie filling.
- Sprinkle a pinch of flaky sea salt over the top if desired.
- Bake for 30 to 35 minutes until the edges are set and the center has a very slight jiggle.
- Cool for at least 20 minutes before slicing and serving.
Notes
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