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5 from 1 vote

Monster Parfait - Brownie and peanut butter mousse

Monster Parfait - Brownie and peanut butter mousse is a decadent deep dark double chocolate brownie crumbles layered peanut butter mousse. Monster eyes and horns turn the parfait into an adorable edible monster.
Prep Time30 mins
Cook Time30 mins
cooling time2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: chocolate dessert, cooking with kids, kids dessert, kids in the kitchen, monster parfait, mousse, parfait, peanut butter dessert
Servings: 8
Calories: 595kcal


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  • stand mixer or electric hand mixer
  • monster eyeballs, silicone mold for the horns, sprinkles.
  • plastic 5 ounce parfait glasses


Brownie crumbles

  • 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


  • ¾ cup heavy cream
  • 3/4 cup powdered sugar
  • 2 tsp unflavored gelatin
  • ¼ cup water
  • ½ cup peanut butter creamy
  • 4 oz cream cheese room temperature
  • large monster eyeballs, chocolate horns and sprinkles. garnish


Brownie crumbles

  • 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 in by hand.
  • Line a square 8 X 8 inch baking pan with a piece of parchment or form a parchment sling.
  • Bake for 28 - 30 minutes. The brownies are done when a toothpick inserted in the center has a few moist crumbs, but no uncooked batter on it.
  • Remove from the oven and let cool completely (about 2 hours). Crumble half of the brownies. Save the other half of the pan to eat as brownies.

Peanut Butter Mousse

  • 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.
  • Use a plastic parfait glass. click here Layer the peanut butter mousse with brownie crumbles. Start and end with the mousse. Use a large decorating tip to add the Mousse to the parfait. Add eyes and chocolate horns. Add some sprinkles.
  • Add eyes and chocolate horns. Add a few sprinkles and serve.



Make the brownies  and mousse up to a day ahead.  Keep the mousse in an airtight container in the fridge.  Assemble the parfaits up to 3 hours before serving.


Serving: 1parfait | Calories: 595kcal | Carbohydrates: 61g | Protein: 11g | Fat: 37g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 402mg | Potassium: 281mg | Fiber: 3g | Sugar: 45g | Vitamin A: 958IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg