This Peanut Butter Brownie Trifle is a chocolate peanut butter lovers dream dessert. Layers of peanut butter mousse, fudgy brownies, salted peanuts, chocolate ganache, peanut butter cups and whipped cream are nothing short of heavenly. It’s a fun dessert to make and looks spectacular on the dessert table.
Chocolate and Peanut Butter
Don’t you love the TV commercials where chocolate and peanut butter collide in some random fashion? It always seems funny to me and always leads to the question of who thought of this divine combination. Whoever you are, we thank you collectively. Reese’s Cups are often on the top of most popular candy in America lists so, it’s no surprise a desert like this would appeal to many people.
Satisfy Your Sweets Craving
This Peanut Butter Brownie Trifle is for all of the chocolate and peanut butter fans with it’s layers of brownies, peanut butter mousse, peanut butter cups, peanuts and of course, chocolate ganache. It feeds a crowd but, works equally well when halved if you need a smaller portion. The full batch will require a 4 quart or larger salad or trifle bowl. It’s a terrific make ahead dessert, and there’s never a spoonful left over.
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Peanut Butter Brownie Trifle
Ingredients
- 1 18 oz box chocolate brownie mix plus ingredients to prepare [i.e. Ghiradelli]
- 2 8 oz cream cheese softened
- 1 1/2 cup peanut butter
- 1 cup powdered sugar
- 2 1/2 cup heavy cream divided
- 1 tsp pure vanilla extract
- 2 8 oz frozen whipped topping thawed and divided
- 1 16 oz bag miniature peanut butter cups unwrapped and chopped
- 1 cup sea salt or salted cocktail peanuts chopped
- 1 12 oz package dark chocolate chips
Instructions
- Prepare the brownies per the package directions. Bake and cool then cut into bite size pieces. Set aside.
- Melt together 12 oz of dark chocolate chips with 1 cup heavy cream. Melt in a double boiler or in the microwave in 20 second increments, stopping to stir each time. Repeat until completely smooth. Set aside to cool.
- To prepare the peanut butter mousse: In a large mixing bowl, whip together both softened cream cheese, peanut butter, powdered sugar, 1 1/2 cups heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. The mixture will be thick.
- Add 8 ounces of thawed whipped topping Continue to whip for 3 minutes until fluffy and light. The filling will be divided into thirds to layer the trifle.
- To layer: Start with 1/3 of the peanut butter mousse in the bottom of the bowl.
- Arrange 1/2 of the cubed brownie pieces, sprinkle with 1/3 of the peanuts and 1/3 of the chopped peanut butter cups. Drizzle with 1/3 chocolate ganache
- Repeat, peanut butter mousse, remaining brownie cubes, 1/3 peanuts, 1/3 chopped peanut butter cups. Spread the final layer of mousse.
- Frost with remaining 8 oz whipped topping over the top. Arrange the remaining peanut butter cups, chopped peanuts over the whipped cream. Drizzle with ganache.
- Chill for 4 hours before serving. Store leftovers chilled.
Notes
Melissa says
April 12, 2014 at 5:24 pmJune, if you prefer to make your own brownies, check out the recipes at the end of the page. Fresh whipped cream in place of whipped topping would be around 4-5 cups total, divided between the mousse and topping.
Melissa says
April 12, 2014 at 5:24 pmHi Beverley thank you!
June says
April 12, 2014 at 3:58 pmOh, that looks so rich and delicious! Bet it would be extra good from scratch.
Beverley says
April 12, 2014 at 4:55 pmWow that is some amazing recipe packed with the best flavours , thank you . Beverley
Melissa says
April 20, 2014 at 12:13 amHi Kathy! My pleasure, Happy Easter to you and yours.
Kathy Metcalf says
April 19, 2014 at 10:22 pmThank you so much for this recipe! Making it now for Easter tomorrow! All my chocolate lovers are going to LOVE it! Have a wonderful Easter!! Take care! Kathy @The Daily Nest
Anonymous says
May 1, 2014 at 1:27 amWhat is frozen whipped topping? I live in Melbourne Australia and don’t know what it is or what I could use instead, any help or ideas would be great. I buy my Reeses in bulk and would love to make this 🙂
Melissa says
May 1, 2014 at 2:24 amTo replace the frozen whipped topping, a convenience product here, you would need 4 cups of sweetened fresh cream. 2 cups for the peanut butter mousse and 2 cups for the topping. [a bit more would be fine] Thanks so much for your visit!
Melissa says
May 1, 2014 at 2:30 amBy the way, that is 4 cups of whipped sweetened fresh cream.
Anonymous says
July 5, 2014 at 10:33 amThanks so much for this recipe! I made it last night and it looks delish!!! It’s for company today, which is the only reason I didnt dive in yet!
How far in advance can you make this and how long does it keep for? I’m not anticipating leftovers or complaining if there is lol just it made far more than I bargained for!
Thank you again! I will be checking your blogregularly now 🙂
Amanda
Melissa says
July 5, 2014 at 12:02 pmIf stored properly it can be kept safely for several days with no problem. I would think 1 day in advance would be best for serving to guests.
Sarah Cook says
August 28, 2018 at 10:50 amThis recipe is fantastic!!! I’ve made on three different occasions and it was the hit of the party. People were even taking pictures of it. Thanks so much!
Sarah
Melissa says
August 28, 2018 at 12:25 pmI’m thrilled to hear it, Sarah! Thanks so much for taking the time to let me know.