Peanut Butter Brownie Mousse

Layers of smooth, creamy peanut butter and rich chocolate combine to make this delicious dessert.  With only a few ingredients and easy to prepare, this recipe is the perfect one to make if you’re short on time, or when that chocolate craving hits. Peanut butter and chocolate lovers, this dessert is sure to have you reaching your spoon in over and over for more! Trust me, I’m speaking from experience on this one.


This dessert is made with a peanut butter mousse and a brownie layer. The peanut butter layer does contain tofu, which makes the mousse soft and creamy. To be honest, I have never been a fan of tofu before. I finally caved and tried it in a dessert not long ago. I was surprised to find that it didn’t taste bad at all, and liked the smooth consistency it added. I’m not sure I can eat tofu by itself (baked or cooked) quite yet, but that is on my list of things to try next. So if you’re hesitant to try anything with tofu, I encourage you to give it a try because you might be surprised as I was!






Peanut Butter Mousse:

  • 1/2 package silken tofu
  • 1/2 cup + 2 tbsp. smooth peanut butter (I used Teddy’s, but another brand will work as well)
  • 2 tbsp. agave nectar


Chocolate Layer:

  • 1 box Ghiradelli Double Chocolate brownie mix




1. For the chocolate layer in this dessert, yes, I used Ghiradelli’s brownie mix (no shame!) I would usually make brownies homemade and not buy a brownie mix, but when it’s after 9 on a Saturday night and you need chocolate ASAP, it does the trick! You can also make brownies from scratch for the chocolate layer if you prefer. I prepared the brownie mix according to the directions on the back of the box, subbing egg whites for the whole eggs. Pour the brownie mix into an 8×8 pan and bake for approximately 40 minutes at 350 degrees Fahrenheit. This brownie mix came with chocolate chips already mixed into the batter… double yum.





2. While the brownies are baking, prepare the peanut butter mousse. Combine the silken tofu, peanut butter, and agave nectar in a food processor until smooth, approximately 30 seconds. Refrigerate for up to an hour or until chilled throughout.




3. Now it’s time to assemble the dessert. I layered mine in a wine glass when I made it, but you can also use a small dish, mason jar, or glass. Cut the brownies in small squares, and crumble one into the bottom of the glass. Spoon a layer of the peanut butter mousse on top.





Top with another brownie, and finish with a dollop of peanut butter mousse. (Did anyone else’s mind want to finish that sentence with “a dollop of daisy?”)




4. I sprinkled a few mini Enjoy Life chocolate chips on top, and it was time to dig in!




Let’s Chat!

  • Tofu – love it or hate it??
  • Favorite dessert?

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