Fudgy Brownies With Creamy Peanut Butter Mousse

By MooK

Ingredients

• One box brownie mix, batter prepared according to directions (or make homemade if the spirit moves you)
• 1 package peanut butter chips, 1/2 cup reserved
• 3 cups powdered sugar
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 3 tablespoons milk or cream
• GANACHE-
• 6 ounces semi sweet chocolate chips
• 3/4 cup cream

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 13×9 baking pan. Line it with parchment paper then butter the bottom only of the paper. Trust me… use the paper. it’s not expensive and it will be nearly impossibly to get the brownies out neatly otherwise.

Prepare brownie mix according to package directions, stirring the peanut butter chips into the batter (not the reserved 1/2 cup)

Bake according to box directions, using the lowest cookie times so the brownies are fudgy and not hard. (I’m not putting specific times here because different brands may call for different times)
Cool in pan set on wire rack until completely cooled.

When cool, make the mousse. In a large bowl, combine the peanut butter, the butter and the cream cheese. Mix until smooth and creamy. Slowly add in the powdered sugar. beat until you have a spreadable creamy mixture. Eat a few spoonfuls hehe.

Spread the mousse mixture over the top of the brownies.
Refrigerate while you make the ganache.

To make the ganache, put the semi sweet chocolate in a small bowl. Scald your cream then pour it over the chips. Let it sit for about 3 minutes or so then stir. the heat should have melted the chips quite nicely. Stir until smooth and shiny.

Let the ganache come to room temp. Do NOT pour over the mousse when warm or you’ll melt the mousse.

When it’s at room temp, slowly pour the ganache over the peanut butter mousse. Use it all. When it’s poured, refrigerate the pan to let the ganache set up.

When chilled, cut into squares