So the In-Laws have left and I have been doing my best to get back into the swing of things. Not easy to do. I love having people visit but hate having my routine get all thrown out of whack. And it is extra out of whack since there is no hockey right now so I am not score keeping at night. Though that means more baking time. 
Thought I would be nice to the husband and make him something with peanut butter and chocolate since I haven’t really done much with his favorite flavor combo in awhile. This is about as rich as it looks in the photo. Now, in the real recipe, you don’t want to use as much mousse as I did in the photo…it was just for photographic purpose. If you used that much it would be a little too much in my opinion.
I did have a slightly amusing moment while out getting the Peanut Butter Cups. I stopped off on way home to the Starbucks to get my afternoon Refresh Tea. While standing in line I notice that the barista and what appears to be her boyfriend arguing. Which then turned into a shouting match, in which he called her a whore.
I really wanted to point out the the guy, that though she may be a slut, she is most likely not a whore, as I doubt she was getting paid for putting out.
But since the guy looked a little unstable, I felt it best to keep my mouth shut this time around.
Sadly, the took the rest of the argument outside. However, I don’t feel that she will be having her job there anymore. Perhaps I should offer them both a piece of the torte to make two very unhappy people get in a better mood.
Peanut Butter Cup Brownie Torte
6 brownie rounds (recipe follows)
peanut butter cream cheese mousse (recipe follows)
lots and lots of peanut butter cup pieces (I chopped up about 15 Reese’s Peanut Butter Cups)
chocolate ganache (recipe follows)
Brownie Rounds
7 TBSP unsalted butter, melted
1 cup granulated sugar
1 egg
1 egg yolk
½ tsp vanilla extract
¼ cup cocoa powder ( I used Green and Blacks)
½ cup all-purpose flour
¼ tsp baking powder
pinch of salt
½ cup semi-sweet chocolate chips
Preheat oven to 325F.
Butter and flour Six 4 ½ -inch Diameter Spring Form Pans. Set aside.
Using a stand mixer with the paddle attachment, mix together butter and sugar, about 2 minutes.
Add in egg, egg yolk, and vanilla. Beat another minute.
Pour in cocoa, flour, baking powder and salt. Mix on low speed until fully incorporated.
Fold in chocolate chips until completely distributed throughout the brownie batter.
Using measuring cups, pour a heaping 1/3 of a cup into each of the 6 prepared pans. If there is any batter left over, try to as evenly as possible, add to the prepared pans.
Bake for 20-23 minutes.
Remove from oven and let cool.
Peanut Butter Cream Cheese Mousse
½ cup whipping cream, chilled
5 ounces cream cheese, at room temperature
1/3 cup plus 2 TBSP powdered sugar
1/3 cup peanut butter (I used Jif…duh)
Using a stand mixer with the whisk attachment, whisk the whipped cream on high until stiff peaks form.
Place into a bowl and set aside.
Add the cream cheese and peanut butter and whisk on medium speed, until fully incorporated. Add powdered sugar and mix until combined.
Add whipped cream back into bowl and whisk on medium high until peanut butter mixture and whipped cream are fully incorporated and the texture is light and fluffy.
Place into a medium sized bowl and set in fridge while brownies fully cool. At least 30 minutes.
Chocolate Ganache
4 ½ ounces semi-sweet chocolate, chopped finely
½ cup heavy whipping cream
Place chocolate in a medium bowl.
In a small saucepan bring cream to a boil. Once the boil starts, pour over chocolate.
Let sit 5 minutes.
Whisk until mixture is smooth and glossy.
To Assemble the Torte:
Remove brownie from spring form pans. If still too warm, place in freezer for about 10 minutes.
Place one brownie circle on a plate. Add about a 1/8 cup of peanut butter mousse (I added much more to mine and actually doubled the recipe…but for photo reasons only. That much filling would be too much).
Scatter a handful of peanut butter cups.
Place another brownie round on top of the that. Then add another 1/8 cup peanut butter mousse. Then peanut butter cups.
Place third and final brownie round on top of second layer. Add a ¼ cup for the top layer of peanut butter mousse. And more peanut butter cups.
Pour ½ the ganache over the top of the torte. It might take some peanut butter cup pieces with it down the side. Just add more on top, you know you wanted to anyway.
Repeat and make a second torte. You should have two total. You can share…but why would you? 
That looks absolutely sinfully delicious!
oh my… I may have to make this!!!
I think I have died in gone to heaven… this looks so yummy!
I sent this to my husband demanding that we make this for the next birthday, and all he said was,
“Sugar. Induced. Coma.”
So true, and I can’t wait!
Peabody, where have you been all my life!
This is just amazing….I have no other words.
I just made this for my dad’s 56th birthday dinner. It was a hit! I did everything the same, except I put the brownie batter in two 9″ round cake pans that were lined with tin foil (so I could pull them out easily and then peel away the foil). Worked like a charm. Exceedingly rich, but oh-so-impressively good! Thanks for this recipe.
Thank-you for posting this! I am pregnant and craving sweet things (boy!) and this was PERFECT. I made the brownies in a square pan, then cut one out and plopped the peanut butter mousse on top with a drizzle of hot fudge and OH MY! This is going to become a regular addition to my daily indulgences.
want…must…have…:p
Seriously, who has 6 springform pans? I’ve been a semi-serious baker for decades, and at the moment I don’t even have 1 springform pan. Even my wonderful cheesecake is made in a dutch oven.
I think I’ll try this with regular cake pans and use parchment paper on the bottom.
This just sounds too good not to try
@Sallie- “Six 4 ½ -inch Diameter Spring Form Pans” The pans are mini spring forms that are 4 1/2 inch diameter, not 6 inch. They are actually very handy to use. If you don’t own a spring form pan I highly suggest picking one up. And the mini ones are highly versitile.
Oh my gosh, my husband would go NUTS if I made this for him! Thanks for the post!
I made this today for my coworkers, and it was gone in 15 min! I only got one bite! I didn’t have 4″ pans, so I used a jelly pan lined with parchment paper. Then I cut the brownie into small squares and used those to make mini tortes. It was perfect for a large group of people to just grab one and go!
I’m an experienced baker, and the brownie absolutely did not work for me. It was hollow and only the bottom was nice and chewy. I’m trying it again with a brownie mix with better hopes. Looks delicious though!
well I am dizzy now….goodness gracious…that has torn me all to pieces!
quick question, I’m trying to find a way to individualize this recipe into some sort of stacked “cupcake” for gifts. I figured I would just use a cookie cutter to cut circles out of the brownie then stack in individually in little vday plastic cups. My question is, since i would be cutting them with a cookie cutter, do you think it would be best if i just baked them in regular cake pan? thanks so much for this awesome recipe!
@Jessica- I guess that can work.
Peabody,
I wanted to possibly modify your recipe for a baby shower and make it into mini sized trifles. Any ideas? I just saw the last one from Jessica. Was thinking maybe use muffin pans? What do you think would work the best or easiest? The shower will be close to 100 guests.
@Sirena- I don’t really know to be honest. I don’t make anything for 100 people. The muffin pan might work.
What a beauty! Thanks for sharing
I will be using Duncan Hines Triple Chocolate cake mix instead of the suggested brownie mix. Hoping that it turns out as good as this looks! Thanks!
looks delicious! can’t wait to try making this tomorrow! thank you hun for putting this up x
This looks amazing! *drools*
In the middle of making this now. Only, I bought the brownie mix (I know, shame SHAME) and am baking 1/3 of it at a time in a round dish lined with parchment. Tomorrow I will make the ganache and PB cream cheese mouse and putting it together. Sharing w/ some friends who are making us dinner. Even if it doesn’t look as pretty as your pictures I think it’ll be soooooooooooo delicious. Thanks so much for sharing your recipe!
@Amy- brownie mix works for me.
Wow thank you so much for sharing!!! I am making this Sunday for fathers day.
I am afraid to go stand on the scale, I’m sure after just looking at this fabulously delish picture that I’ve gained at least 5 pounds! Making a print out and gonna make it someday..
just made this for my husband’s birthday…his favorite things are chocolate and peanut butter…it looks so good i can’t wait to try it!
I made a version of this last night and it was incredible! I baked a pan of brownies from a recipe that has been in my family for years and I spread your peanut butter mousse over to when they cooled, and topped that with Reece’s! Simple and delish! Thanks for sharing
All the directions always say use a stand mixer, what if you don’t have one……I know I don’t. Is it ok to use a regular mixer?
Yes, you can use a regular electric mixer and bowl.
Found your recipe via Pinterest and it looks fabulous!
wooowwwwwwww thankx have to try
Since peanut butter and chocolate is one of my all time favorite combinations… I shall try this! Thanks!
Wow, this concoction looks SERIOUS! Can’t wait to try it!
I am making this, but using 3 9inch rounds to make a layer “cake” from brownie mix. Will use the mouse and the ganache. How long will this hold up in the refrigerator, assembled? Should I wait until ready to serve to add the ganache.
I would wait to assemble until ready to serve
this is for the last wish before one’s die
)))
I was wondering I am not as talented as you are in the baking department I see I can use a box brownie mix so cool. However sadly I do not have whipping cream can I sub like cool whip and lessen the powdered sugar in the peanut butter mousse????? I have an event at my church tonight and I think the ladies will like this. Please let me know.
@Joleen I am not sure how Cool Whip would work in this but you couldn’t always just try
I want to bake this but im confused… Do you need 6 brownies like you say in the directions of making the brownie stacks or do you only need three like the picture and in the directions of putting the whole thing together???
The reese brownie looks awsome. I can’t wait to try it. Is this were I enter for the giveaway.
What about marshmallow whip?
@Alisha- what about marshmallow whip?
@alisha no, you need to enter the give away http://www.culinaryconcoctionsbypeabody.com/2013/03/07/harry-and-david-easter-gift-basket-giveaway/
@Amber it makes two tortes
May I lodge a formal protest? Please adjust your measurements from ounces to cups. I hate that. If you mean 1/2 a pkg or 1/3 of a cup, then say so. I have been baking a long time and I think telling someone who doesn’t to adjust their measurements to ounces is a little elitist. And so, do you mean 1/3 of an 8 oz pkg? Please clarify this for those who don’t know.
@debby- you can complain all you want but since my blog is read by people who also live outside the United States often use ounces. Measuring ingredients creates better results, especially in baking.
Being doing that on my blog for almost 8 years and you are my first complaint.
Just made this and it turned out incredible!
http://www.facebook.com/photo.php?fbid=549186385103150&set=a.505588556129600.111917.100000353805432&type=1&relevant_count=1
@Debby – Seriously??? If you can’t figure this out, maybe you shouldn’t be baking! How about you just be appreciative to people like Peabody who share their wonderful creations! Don’t change a thing and thanks for sharing Peabody!