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Peanut Butter and Cream Brownie Torte

 Peanut Butter and Cream Brownie Torte
Recipe provided by Jif®
16 ServingsPrep: 20 min. Bake: 45 + chilling


  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5 oz.) box Pillsbury® Classic Traditional Fudge Brownie
  • 1 (8 oz.) package reduced-fat cream cheese, softened
  • 1 cup Jif® Extra Crunchy Peanut Butter
  • 1/2 cup powdered sugar
  • 1 container frozen whipped topping, thawed and divided
  • Chocolate shavings (optional), for garnish


  • HEAT oven to 350°F. Spray an 8 or 9-inch round springform pan with
  • no-stick cooking spray.
  • PREPARE brownie mix as directed on package, using oil, water and egg.
  • Spread batter evenly into springform pan. Bake 45 to 48 minutes for
  • 8-inch or 36 to 38 minutes for 9-inch pan. Cool.
  • 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.
  • 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. Remove side of

2 of 2

Peanut Butter and Cream Brownie Torte (continued)

Directions (continued)

  • pan just before serving. Yield: 16 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.