Brownie Bottom Peanut Butter Pie Bars

Brownie Bottom Peanut Butter Pie Bars are a luscious, two-layer dessert that combines the fudgy richness of brownies with the creamy, nutty decadence of peanut butter pie. This recipe marries dense, chocolatey brownie base with a silky peanut butter–cream cheese filling, creating a show-stopping treat that’s both indulgent and approachable. Ideal for both parties and quiet nights at home, these bars are bound to become a staple treat. The contrast of textures—fudgy and velvety—makes every bite irresistibly satisfying. Let’s dive into this delightful dessert and bring a little extra joy to your kitchen.

Why You’ll Love This Brownie Bottom Peanut Butter Pie Bars

These bars offer the ultimate combination: a rich, chewy brownie base paired with a fluffy, creamy peanut butter topping. You get the rich, chocolate-lovers’ dream in the base, complemented by a luscious peanut butter‑cream cheese topping that’s smooth, slightly tangy, and perfectly sweet. They are easy to assemble, impressive to serve, and endlessly versatile—great for holidays, potlucks, or a special dessert after dinner. Plus, they offer a nostalgic twist that appeals to both kids and adults alike.

Ingredients

For the brownie layer (bottom):

• 3 oz (85 g) bittersweet chocolate, roughly chopped
• ¼ cup (56 g) unsalted butter
• ¼ cup (50 g) granulated sugar
• ¼ cup (50 g) firmly packed brown sugar
• 1 large egg
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ cup (60 g) all-purpose flour

For the pie style topping:

• 8 oz (226 g) cream cheese, at room temperature
• 1 cup (255 g) creamy peanut butter
• 1 cup (110 g) sifted confectioners’ sugar
• ½ tsp vanilla extract
• ¾ cup (177 mL) heavy cream

Step​-by​-Step: How to Make Brownie Bottom Peanut Butter Pie Bars

1. Prepare the Brownie Base

1. Preheat your oven to 350 °F (175 °C). Generously grease an 8​-inch square baking pan.
2. Place the chopped bittersweet chocolate and butter into a microwave-safe bowl. Heat at half power in 30​-second intervals, stirring until the butter is melted and the chocolate becomes smooth. Let the mixture cool slightly.
3. In another bowl, whisk together the granulated sugar, brown sugar, egg, vanilla extract, and salt until combined.
4. Stir in the melted chocolate mixture. Mix just until combined.
5. Add the flour, folding in gently until just incorporated.
6. Spread the batter evenly in the prepared pan.
7. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
8. Cool the pan completely on a wire rack before proceeding.

2. Make the Peanut Butter Pie Filling

1. Using an electric mixer on medium speed, blend the cream cheese, creamy peanut butter, sifted confectioners’ sugar, and vanilla extract until smooth and well combined.
2. In a separate bowl, whip the heavy cream with a whisk attachment until soft peaks form.
3. Gently fold the whipped cream into the cream cheese–peanut butter mixture, being careful not to overmix.

3. Assemble & Chill

1. Evenly layer the peanut butter mixture over the completely cooled brownie base.
2. Refrigerate for about 4 hours, or until firm and set.
3. Slice into bars and serve chilled. Keep leftover bars refrigerated.

Helpful Tips

• Room Temperature Ingredients: Let the cream cheese come to room temperature before mixing to ensure a smooth, lump​-free filling.
• Don’t Overmix Brownie Batter: Over​mixing can make the brownies cakey—gentle folding keeps them fudgy.
• To check if it’s done, insert a toothpick—it should come out with moist crumbs, not raw batter, indicating a perfectly fudgy center.
• Even Layers: Use an offset spatula to smooth both layers—clean lines make for pretty bars.
• Chill Time: If you’re in a hurry, chill in the freezer for 2 hours—just beware the filling firms up very quickly!

Substitutions And Variations

• Nut Allergies: Swap peanut butter for almond or sunflower seed butter.
• Sugar-Free Version: Use a sugar substitute compatible with baking, such as erythritol or monk fruit powder, in both layers.
• Chocolate Variation: Add chocolate chips to the brownie layer, or mix cocoa powder into the peanut butter filling for a chocolate​-peanut twist.
• Swirled Topping: Dollop peanut butter filling and swirl in a ribbon of melted chocolate before chilling for a marbled effect.
• Mini Cups: Bake brownie layer in cupcake tins, top with dollops of peanut butter filling—perfect for bite​-sized servings.

Storage Instructions

• Store the bars in an airtight container in the refrigerator for up to five days.
• For extended storage, freeze the bars in a single layer on parchment paper, then individually wrap and place them in a freezer-safe container for up to three months.
• To serve after freezing, thaw in the fridge overnight to preserve texture and avoid sogginess.

Nutritional Information

(These are estimated values per bar if you cut the 8​-inch pan into 12 bars.)

(Note: Nutritional values are estimates. For precise tracking, use a nutritional calculator with exact ingredient brands and quantities.)

Serving Suggestions

• Garnish with a dusting of cocoa powder, chopped peanuts, or a drizzle of melted chocolate before serving.
• Pair it with a cold glass of milk, a dark roast coffee, or a scoop of vanilla ice cream for an indulgent twist.
• Serve alongside fresh fruit—sliced bananas or strawberries complement the peanut​buttery richness.
• Great as a dessert platter addition—cut into mini squares and arrange with brownies, cookies, and other treats.

Frequently Asked Questions About Brownie Bottom Peanut Butter Pie Bars

Q: Can I skip refrigerating overnight and serve sooner?
A: Yes! You can refrigerate the bars for about 2 hours instead of 4—this will set the filling nicely for serving, though it might be a bit softer.

Q: Can I bake this in a different pan size?
A: Absolutely. A 9​-inch square pan will produce slightly thinner bars—adjust the bake time for the brownie layer, checking for moist crumbs at around 12–15 minutes. A 9×13″ pan will yield much thinner layers—bake the brownie for less time (about 10 minutes), and reduce the filling volume accordingly.

Q: Can I freeze these bars?
A: Yes. You can freeze the bars—freeze them in a single layer on a tray first, then wrap individually or store in an airtight container for up to 3 months. Thaw in the refrigerator before serving for best texture.

Conclusion

Thank you so much for checking out this Brownie Bottom Peanut Butter Pie Bars recipe! I hope you feel inspired to bake up these decadent treats—they’re such a delight with their fudgy brownie base and dreamy peanut butter‑cream topping. I personally love how easy they are to make, yet how luxurious they taste—every layer bursting with flavor. Whether you’re making them for friends, family, or simply your next cozy night in, I hope each bite brings you as much joy as it brings me in the kitchen. Happy baking, and may your dessert adventures be filled with deliciousness and sweet memories!

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Brownie Bottom Peanut Butter Pie Bars

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• Author: lisa
• Total Time: 4 hours 40 minutes
• Yield: 12 bars 1x

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Description

Brownie Bottom Peanut Butter Pie Bars are a two-layer dessert dream—featuring a chewy chocolate brownie base and a creamy peanut butter pie topping. Simple to make and ideal for parties, holidays, or just a night in, these bars are as beautiful as they are delicious.

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Ingredients

Scale 1x2x3x

Brownie Layer:

3 oz (85g) bittersweet chocolate, roughly chopped

¼ cup (56g) unsalted butter

¼ cup (50g) granulated sugar

¼ cup (50g) brown sugar, packed

1 large egg

½ tsp vanilla extract

¼ tsp salt

½ cup (60g) all-purpose flour

Peanut Butter Pie Topping:

8 oz (226g) cream cheese, room temperature

1 cup (255g) creamy peanut butter

1 cup (110g) confectioners’ sugar, sifted

½ tsp vanilla extract

¾ cup (177ml) heavy cream

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Instructions

Prepare the Brownie Base

1. Preheat your oven to 350 °F (175 °C). Generously grease an 8​-inch square baking pan.
2. Place the chopped bittersweet chocolate and butter into a microwave-safe bowl. Heat at half power in 30​-second intervals, stirring until the butter is melted and the chocolate becomes smooth. Let the mixture cool slightly.
3. In another bowl, whisk together the granulated sugar, brown sugar, egg, vanilla extract, and salt until combined.
4. Stir in the melted chocolate mixture. Mix just until combined.
5. Add the flour, folding in gently until just incorporated.
6. Spread the batter evenly in the prepared pan.
7. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
8. Cool the pan completely on a wire rack before proceeding.

2. Make the Peanut Butter Pie Filling

1. Using an electric mixer on medium speed, blend the cream cheese, creamy peanut butter, sifted confectioners’ sugar, and vanilla extract until smooth and well combined.
2. In a separate bowl, whip the heavy cream with a whisk attachment until soft peaks form.
3. Gently fold the whipped cream into the cream cheese–peanut butter mixture, being careful not to overmix.

3. Assemble & Chill

1. Evenly layer the peanut butter mixture over the completely cooled brownie base.
2. Refrigerate for about 4 hours, or until firm and set.
3. Slice into bars and serve chilled. Keep leftover bars refrigerated.

Notes

For best results, ensure cream cheese is at room temperature before mixing.

Bars can be frozen up to 3 months—wrap individually and thaw overnight in the fridge.

Make in cupcake tins for mini servings.

To speed up chilling, place in freezer for 2 hours.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1 bar
• Calories: 270 kcal
• Sugar: 16 g
• Carbohydrates: 22 g
• Protein: 5 g