Filed Under: Dessert | Pie

Peanut Butter Brownie Pie

Recipe By Tessa Arias
March 23rd, 2012

Peanut Butter Brownie Pie has a thick and slightly chewy crust with a rich brownie filling. Crave-worthy deliciousness.

Yield: 6 -8 Servings

Prep Time: 2 hours

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Like two of my favorite desserts combined – but in pie form. Why didn’t I think of this sooner?!
Texture: The peanut butter cookie crust is thick, slightly chewy, and crunchy around the edges while the brownie filling is soft yet chewy and rich.
Ease: This pie will dirty a few dishes and requires 2 hours of chilling time for the peanut butter dough but I still thought it was easy enough.
Appearance: Sometimes a triangle is so much more interesting than a square.
Pros: Crave-worthy deliciousness.
Cons: Requires chilling time.
Would I make this again? Yes.

Peanut Butter Brownie Pie has a thick and slightly chewy crust with a rich brownie filling. Crave-worthy deliciousness.

Peanut Butter Brownie Pie

Peanut Butter Brownie Pie

If you know anything about my food preferences, you know I love peanut butter and chocolate. I eat them both daily. Not exaggerating.

Any dessert that combines these two goodies and I am so there. That’s why when I first thought about baking a pie that included a peanut butter cookie crust with a brownie filling my first thought (after “YUM”) was, “Why didn’t I think of this before?” I mean, can it get better than that?? When I pushed the assembled pie into the oven to finish baking I had my fingers crossed, hoping the pie would turn out as good as I had dreamed. All it took was one bite to know it was just as good. Success.


How to make
Peanut Butter Brownie Pie

Yield: 6 -8 Servings
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 3 hours
Peanut Butter Brownie Pie has a thick and slightly chewy crust with a rich brownie filling. Crave-worthy deliciousness.


Peanut Butter Cookie Crust:

  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch salt
  • 1/2 stick (4 tablespoons) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup peanut butter
  • 1 large egg

Brownie filling:

  • 3/4 cup cake flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 ounces unsweetened chocolate, chopped
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract


For the peanut butter cookie crust:

  1. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
  2. In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Beat in the peanut butter until combined. Beat in egg until combined. On low speed add the flour mixture, beating until just incorporated. Wrap the dough in plastic and refrigerate for 2 hours, or until slightly firm.
  3. Preheat oven to 350 degrees F. Spray a 9-inch springform pan or pie pan with nonstick cooking spray. Press peanut butter dough evenly into the bottom and about 1-inch up the sides of pan. Bake for 8 minutes, or until dough just begins to set. Maintain oven temperature and let crust cool while preparing brownie filling.

For the brownie filling:

  1. In a medium bowl whisk together the flour, baking powder, and salt.
  2. In a medium microwave-safe bowl heat the chocolate and butter in microwave in 20-second bursts, stirring between bursts, until melted and smooth. Whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in vanilla. With a rubber spatula, gradually whisk in flour mixture until thoroughly combined and batter is smooth.
  3. Pour batter into cooled peanut butter crust. Bake for 20-25 minutes, or until a toothpick inserted into the middle of the pie comes out with just a few moist crumbs attached. Cool on a wire rack to room temperature before serving.

Recipe Notes

Peanut Butter Cookie recipe adapted from Betty Crocker; Brownie recipe adapted from Cook's Illustrated
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    [email protected] — March 23, 2012 at 11:19 am

    I love this pie! I just wish my husband loved peanut butter 🙁

  2. #
    Liz @ Tip Top Shape — March 23, 2012 at 1:01 pm

    Ooohh, this looks great!!

  3. #
    Blog New Black — March 23, 2012 at 1:53 pm

    Best thing I've seen all morning! 😉

  4. #
    Marnely Rodriguez — March 23, 2012 at 2:01 pm

    Yum, anything brownie is fantastic in my book!

  5. #
    Bake Your Day — March 23, 2012 at 3:24 pm

    This is incredible, Tessa. Brownies are my husband's favorite. This will be a new favorite!

  6. #
    KeepItSweet — March 23, 2012 at 5:55 pm

    As another chocolate and peanut butter lover I'd definitely love this pie!

  7. #
    Melissa — March 23, 2012 at 7:42 pm

    Ohhh looks sooo good! Peanut butter and brownie=heaven! Cute fork too!

  8. #
    [email protected] — March 25, 2012 at 7:06 pm

    Peanut butter and chocolate is the perfect flavor combination. It almost beats butterscotch and… butterscotch.

    And I also like the fork. This pie looks amazing! If I had a deep dish pie pan, I would add a layer of peanut butter pie filling to the top. Got to have some gooiness involved. 🙂

  9. #
    Allison — March 26, 2012 at 9:49 pm

    I really only look at the pictures, I don't even know how to bake

  10. #
    Amrita — April 10, 2012 at 10:21 am

    This is it. This is what I'm doing with the jar of PB rolling about in my fridge now!

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