Ingredients:

  • 115 g (4 oz) Unsalted Butter
  • 170 g (6 oz) High-Quality Dark Chocolate (60% or higher), chopped
  • 200 g (1 cup) Granulated Sugar
  • 2 Large Eggs, at room temperature
  • 1 tsp Vanilla Extract (for brownies)
  • 60 g (½ cup) All-Purpose Flour
  • 2 tbsp (15 g) Unsweetened Cocoa Powder (Dutch-process preferred)
  • ½ tsp Fine Sea Salt
  • 225 g (8 oz) Full-Fat Cream Cheese, softened to room temperature
  • 170 g (⅔ cup) Smooth Peanut Butter
  • 120 g (1 cup) Powdered Sugar, sifted
  • 1 tsp Vanilla Extract (for mousse)
  • 360 ml (1½ cups) Heavy Whipping Cream, chilled
  • 6 tbsp Reserved Brownie Crumbles
  • 2 tbsp Chopped Roasted Peanuts
  • 2 tbsp Mini Chocolate Chips
  • Optional: Chocolate Sauce or Ganache for drizzling

Instructions:

  1. Prep: Preheat oven to 175°C (350°F). Line an 8x8 inch baking pan with parchment paper, leaving an overhang.
  2. Melt Chocolate Base: In a saucepan over low heat, melt the butter and chopped dark chocolate together until smooth. Remove from heat and stir in the granulated sugar.
  3. Combine Wet Ingredients: Whisk in the eggs one at a time until the mixture is glossy, then stir in 1 teaspoon of vanilla extract.
  4. Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt until just combined. Do not overmix.
  5. Bake: Pour batter into the prepared pan. Bake for 30–35 minutes. Let the brownies cool completely on a wire rack (approximately 45 minutes). Once cool, crumble the brownies by hand into small pieces and set aside.
  6. Cream the Mousse Base: Using an electric mixer, beat the softened cream cheese, peanut butter, and 1 teaspoon of vanilla extract until completely smooth and lump-free. Slowly beat in the sifted powdered sugar.
  7. Whip the Cream: In a separate, clean bowl, whip the chilled heavy cream on high speed until stiff peaks form.
  8. Fold: Gently fold one-third of the whipped cream into the peanut butter mixture to lighten it. Carefully fold in the remaining whipped cream in two additions, using a light hand to preserve the airy texture.
  9. Layer and Assemble: Place a tablespoon of brownie crumbles at the bottom of each parfait glass. Layer with peanut butter mousse (approximately 2 inches thick), followed by a second layer of crumbles, and topped with a final, generous layer of mousse.
  10. Chill: Cover the parfaits lightly and refrigerate for a minimum of 2 hours to allow the mousse to set firmly.
  11. Garnish and Serve: Just before serving, drizzle with chocolate sauce (if using), sprinkle with chopped roasted peanuts, and finish with mini chocolate chips.