Peanut Butter and Cream Brownies

Peanut Butter and Cream Brownies


"Covered with a creamy whipped peanut buttery layer, more whipped topping and a sprinkle of shaved chocolate, these brownies are a sweet, decadent treat."
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servings 501 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
  2. Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 minutes for 9-inch pan. Cool.
  3. Beat cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.
  4. Top with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving.


  1. 50 Ratings

Most helpful positive review

Something tells me I'm going to have trouble resisting making a piggy of myself on this one! Other than thinking the peanut butter filling could be a tad sweeter, this is dessert perfection on a...

Most helpful critical review

This didn't turn out well for us, the peanut butter layer just didn't taste all that good, I think it may have been the cream cheese.

Something tells me I'm going to have trouble resisting making a piggy of myself on this one! Other than thinking the peanut butter filling could be a tad sweeter, this is dessert perfection on a...

This dessert ROCKS!!! Peanut butter and chocolate heaven! Not really a brownie, more like a decadent, impressive dessert. I followed the recipe, using a 9-in. springform pan, but instead of ...

This is heaven on a plate! I used Jif's natural (creamy) peanut butter instead of the extra crunchy. I also made my own crust using chocolate graham crackers instead of the brownie since I did...

Wow...this was divine! A chocolate and peanut butter lover's dream!! I used a chocolate chunk brownie mix as that's what I had on hand, used light Cool Whip, light cream cheese and used all na...

I would give this 4.5 stars if I could! Very easy to make and very delicious. I recommend buying two 8oz containers of Cool Whip instead of one 12oz as I barely had enough for the specified usag...

This was amazing. My husband made it under my supervision for a party we were having and it was incredible. Just a heads-up, the term brownie in the title denotes a square cut, but it's really...

My husband loved this! He didn't even care that there was cream cheese in it. Definitely a keeper! Only changes I made were I used an 8 oz. tub of Cool Whip since that's all I had and even thoug...

I made this to take to our Easter gathering and it was a hit! I used a 9 1/2” springform pan. I used creamy peanut butter and increased the powdered sugar to 3/4 cup. I made this a day ahead ...

Next time (and it'll be very soon) I'll try a scratch brownie recipe; spray the springform GOOD; use a little more of the Extra Crunchy Peanut Butter, and only use the EXTRA creamy topping. I u...