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Heaven In A Bowl: The Ultimate Layered Peanut Butter Brownie Dessert

This decadent layered dessert combines the rich, fudgy goodness of brownies with creamy peanut butter, creating a no-bake masterpiece that lives up to its heavenly name. Whether you're entertaining guests or simply treating yourself after a long day, this layered peanut butter chocolate delight promises to deliver pure bliss with every spoonful.
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Course: Dessert
Cuisine: American
Keyword: Peanut Butter, Brownie, Chocolate, Layered Dessert, No-Bake Dessert
Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling/Setting Time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 12 servings
Calories: 485kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Offset spatula

Ingredients

Brownie Layer

  • 1 package brownie mix 19-21 oz
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 cup semi-sweet chocolate chips optional for extra richness

Peanut Butter Layer

  • 1 cup creamy peanut butter can substitute almond butter for allergies
  • 1 package cream cheese 8 oz, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Pudding Layer

  • 2 packages instant chocolate pudding 3.9 oz each
  • 3 cups cold milk

Topping

  • 1 container whipped topping 8 oz, thawed
  • 1/4 cup crushed peanut butter cups
  • 2 tbsp chocolate syrup for drizzling

Instructions

  • Preheat your oven to 350°F (175°C). Combine the brownie mix, eggs, oil, and water in a large bowl. Fold in chocolate chips if using.
  • Pour the batter into a 9x13-inch baking dish that has been lightly greased or lined with parchment paper. Bake for 22-25 minutes until just set in the center.
  • Allow the brownies to cool completely before adding additional layers. For faster results, place the pan in the refrigerator for 30 minutes after it's reached room temperature.
  • Beat the cream cheese and peanut butter together until smooth. Add the powdered sugar and vanilla, mixing until fully incorporated.
  • Gently spread the peanut butter mixture over the cooled brownie layer, taking care not to pull up any of the brownie. Use an offset spatula for the smoothest application.
  • Whisk together the instant pudding mix and cold milk for 2 minutes until it begins to thicken. Pour over the peanut butter layer and spread evenly.
  • Place in the refrigerator for 15-20 minutes to set before adding the final layer.
  • Carefully spread the whipped topping over the set pudding layer. Sprinkle with crushed peanut butter cups and drizzle with chocolate syrup just before serving.

Notes

This dessert keeps beautifully in the refrigerator for up to 4 days. For optimal freshness, cover tightly with plastic wrap, pressing it directly onto the surface of the whipped topping to prevent it from drying out.
For individual servings, you can layer components in clear glass trifle cups or mason jars for an impressive presentation.
Add a sprinkle of flaky sea salt on top just before serving to amplify the sweet-savory contrast that makes chocolate and peanut butter so irresistible.

Nutrition

Calories: 485kcal | Carbohydrates: 52g | Protein: 8g | Fat: 28g | Sodium: 380mg | Fiber: 2g | Sugar: 38g
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