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Peanut Butter Brownie Pie

peanut butter brownie pie recipe

Like everyone’s favorite peanut butter candy, only better. Because it’s 1) much bigger and 2) has a fudgy brownie layer on the bottom. This dessert is the real deal.

I’ve been wanting to make a giant peanut butter cup for a while. Who hasn’t? Peanut butter and chocolate is one of my favorite pairings.

For the base, I used this fudgy vegan brownie recipe baked in a 9-inch pie dish. Use your favorite brownie recipe if you like. Whatever you usually bake in an 8-inch square pan would work well.

At first glance, there doesn’t seem to be enough peanut butter presence to qualify as a cup-inspired pie. The peanut butter layer is minimal but effective, and not overly sweet. A creamy ganache is icing on the cake, so to speak.

We had tacos on Easter and I took two desserts, peanut butter brownie pie and lemon almond layer cake. Why am I mentioning this? Because the pie got a bigger reception. That must mean something.

amazing peanut butter brownie pie

Peanut Butter Brownie Pie


1 Pie = 12 generous or 16 polite slices

So rich and flavorful, even a slender slice satisfies chocolate cravings. This is my new favorite brownie recipe - fudgy, vegan, and not overly sweet. Perfect for layering. Here’s another recipe for chunky gluten free brownies. Use your favorite! Any brownie recipe that bakes in an 8-inch square pan would be delicious.


  • Brownie base
  • 1 recipe for fudgy brownies
  • Peanut butter layer
  • 2/3 cup peanut butter
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • Ganache topping
  • 1/3 cup coconut milk (full fat)
  • 2/3 cup chocolate chips (or chopped dark chocolate)


Spread brownie batter in a greased 9” pie plate. Chill batter in fridge while the oven preheats to 350 degrees. Bake for 28-30 minutes. Let cool completely. I like to chill the brownies in an ice bath while prepping the peanut butter layer.

Blend peanut butter, powdered sugar, and vanilla together. Spread over cooled brownies. Pop the pie into the freezer and make the topping.

Make the ganache by heating coconut milk just to a boil. Pour hot milk over chocolate. Let mixture sit for a few minutes before stirring. Stir ganache, then spread over peanut butter layer.

Store pie in the fridge. Slice while chilled for the cleanest edges. Yep, I’m all about eating clean. If you have leftovers, store slices frozen to enjoy as needed.


Still hungry? Find more recipes here or see what’s cooking at Gluten Free Wednesdays!