• 1 cup granulated sugar
  • ½ cup butter unsalted, softened
  • 2 eggs large
  • 1 tsp vanilla
  • ½ cup Dutch Process Cocoa
  • ¾ cup flour all-purpose
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ cup chocolate chips dark
  • ½ cup walnuts optional
  • ¾ cup heavy cream
  • ½ cup powdered sugar
  • 2 tsp unflavored gelatin
  • ¼ cup water
  • ½ cup peanut butter creamy
  • 4 oz cream cheese room temperature
  • chocolate curls garnish


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

Brownie Bowls with Peanut Butter Mousse deliver a decadent deep dark double chocolate brownie bowl heaping high, with a cloud of peanut butter mousse.Chocolate and peanut butter,  two of my favorite flavors, married in this decadent dessert.   I’m taking their union to the deepest darkest chocolate flavor I can create.  A deep dark double chocolate brownie.   My favorite brownie recipe creates this moist and fudgy bowl.  I also found a new gizzy to create this brownie bowl.  A special pan that shapes and bakes the brownie batter into a bowl.  Yes, I got another gizzy,  that’s what farmer Fred calls my kitchen tools.  Double dutch chocolate and chocolate chips make this brownie bowls super fudgy. Don’t over-bake the brownies, though. I overbaked the first batch I made, and they were brownie boulders instead of bowls. The bowls aren’t very thick, so the baking time is short – eight minutes.

The peanut butter mousse in this recipe is light and fluffy, with just the right sweetness. Pipe the mousse into the bowls to create a beautiful and impressive dessert. The mousse can be made up to a day ahead and stored in an airtight container in the fridge. Pipe the mousse into the bowls just before serving. The mousse is best cold, but the bowls are softer if they aren’t refrigerated.
This is a recipe to impress. It tastes as good as it looks. I hope you give it a try and let me know how much you love it. 

Recipe Directions

Brownie Bowls

  • Preheat oven to 375°F
  • Beat together the butter and the sugar until soft and fluffy about 3 minutes in a stand mixer.
  • Add the eggs and vanilla, mix into the butter and sugar mixture.
  • Mix together the cocoa powder, flour, salt, and baking powder. Add to the eggs and sugar mixture and mix in.
  • Stir the chocolate chips and nuts in by hand.
  • Spray the wells of the dessert bowl pan with nonstick spray. Divide the batter between the six wells in the dessert bowl pan. Each one should have a little more than 1/3 of a cup of batter. If the batter doesn't come up to the fill line do not be concerned. The brownies will rise during baking enough to cover the part that's sticking up.
    dessert bowl pan
  • Bake for 8 minutes. Check the brownies after 8 minutes. If there is raw batter in the middle of the well bake for 1 more minute. The top of the brownie should be soft but not raw.
  • Remove from the oven and let cool for 5 minutes. The carefully run a table knife around the edge of each brownie bowl and invert the pan on a cooling rack.
    brownie bowls


    • Add 2 tsp of the gelatin to the water, whisk together, and let rest for 5 minutes. (called letting the gelatin bloom) Place on a burner and heat on low until the gelatin is melted. Remove from the heat and let cool.
    • Put the mixing bowl in the freezer to chill at least 10 minutes.
    • Add the cream and powdered sugar to the cold mixing bowl. (use the whisk beater for a stand mixer) Beat on low initially and gradually increase the speed of the mixer to high. Beat until firm peaks form. Do not overbeat it or it will separate. Put the whipped cream mixture in a glass bowl in the fridge.
    • Beat the peanut butter and softened cream cheese together until fluffy. Add the cooled gelatin mixture and beat in.
    • Fold the whipped cream into the peanut butter - cream cheese mixture. Put in a covered glass bowl and refrigerate until ready to serve.
    • Fill the bowls with the Mousse just before serving. (see notes)
      Brownie Bowls with Peanut Butter Mousse