Monster Parfaits – layer homemade brownie crumbles with fluffy peanut butter mousse for a parfait that is yummy to eat and cute to look at.
Key Takeaways:
- Customizable Brownie Crumbles: You can use homemade, boxed, or store-bought brownies—just make sure they’re completely cooled before crumbling.
- Whipped Cream Stabilization Is Key: Use unflavored gelatin to stabilize whipped cream so it holds its shape for days—perfect for mousse or dessert piping.
- Easy Peanut Butter Mousse: The mousse is made with whipped cream, peanut butter, cream cheese, and powdered sugar for a fluffy, rich texture.
- Layer Like a Pro: Start layering with mousse, then alternate with brownie crumbles. Use a piping tip to create decorative texture.
- Monster Topping Fun: Decorate the top layer with candy eyes, chocolate horns, and sprinkles to give your parfaits their adorable “monster” faces.
- Make-Ahead Friendly: Monster Parfaits can be made a day in advance and stored in the fridge—great for party prep or kid-friendly dessert planning.
Overview
Monster Parfaits are a playful and indulgent dessert that combines rich homemade brownie crumbles with a fluffy, creamy peanut butter mousse for a treat that’s as fun to look at as it is to eat. Perfect for kids and adults alike, these whimsical parfaits feature layered textures, candy eyeballs, chocolate horns, and colorful sprinkles that bring each “monster” to life. Whether you opt for homemade brownies, store-bought ones, or a boxed mix, the key is letting them cool completely before crumbling. The peanut butter mousse, made with cream cheese, whipped cream, and powdered sugar, is light yet decadent, with stabilized whipped cream to ensure it holds its delightful shape. Assembling the parfaits is part of the fun—use a piping tip for precision and creativity, alternating mousse and brownie layers until you reach the monster’s “head.” These make-ahead desserts can be stored in the fridge and are guaranteed to be a crowd-pleaser at parties, playdates, or any time you need a sweet and spooky surprise.
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Make the Brownies Crumbles:
You have several options for making the brownie crumbles.
Option #1 Watch and follow the video for my homemade brownies. Follow the recipe for brownies at the end of this blog. This recipe is 1/2 of a pan of brownies. You will still have more brownies than you need for the Monster Parfait. When you are ready to crumble the baked brownies, only crumble 1/2 of the pan. Cut the rest of the brownies into squares and enjoy.
Option #2 Purchase some brownies and crumble them to use in the parfait
Option #3 Purchase a boxed brownie mix and make the brownies according to the box’s instruction.
Whichever option you choose, make sure the brownies are completely cooled before you crumble them. You will need about 1/4 to 1/3 of a recipe for the crumbles. Oh No, you’ll have leftover brownies to eat or share.
Make the Peanut Butter Mousse for the Monster Parfait
Make the peanut butter mousse out of whipped cream, cream cheese, peanut butter, and powdered sugar. Before you assemble the mousse, you want to stabilize the whipped cream. For a detailed description, click here for how to stabilize whipped cream. BTW stabilized whipped cream is whipped cream with unflavored gelatin added during whipping. Stabilized whipped cream keeps its shape for several days once it is piped onto a dessert. It’s a baker’s secret for whipped cream frosting.
When the cream is whipped, stabilized, and chilling out in the fridge, combine the peanut butter and cream cheese and beat until light and fluffy. Fold in the stabilized whipped cream.
Assemble the Monster Parfait:
Use a large piping tip. I used a medium-size Russian Flower piping tip to give the look of the “rows” of mousse. To assemble start with the mousse and alternate layers of mousse and brownie crumbles. The top layer is the head of the monster. Decorate this layer with the candy eyeballs, chocolate horns, and sprinkles.
Now you can show them to the kiddos and revel in their delight and amazement of your creation. Once you finish enjoying these cute little monsters you will want to try these fabulous Masked Monster Cookies or Monster Cupcakes.
The monster parfait can be made the day before you eat them. Keep them in the fridge until ready to serve.
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FAQ:
Q: Can I make the parfaits ahead of time?
A: Yes! You can prepare them the day before and keep them refrigerated until serving.
Q: What can I use if I don’t have unflavored gelatin?
A: You can skip stabilizing the whipped cream, but the mousse may deflate faster. Chill well and serve soon after assembly.
Q: Do I need a piping tip to assemble the mousse?
A: It’s optional! A piping tip gives a fun, decorative look, but spooning the layers works just as well.
Q: How many parfaits does this recipe make?
A: It depends on the cup size, but using 1/4 to 1/3 of a brownie batch, you can make around 4–6 small parfaits.
Q: Can I substitute almond butter or sunflower butter?
A: Absolutely. Almond butter or sunflower seed butter can replace peanut butter for allergy-friendly versions.
Q: What age group enjoys this most?
A: Kids love the monster design, but the rich mousse and brownies make it just as appealing to adults.
Monster Parfait - Brownie and peanut butter mousse
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- monster eyeballs, silicone mold for the horns, sprinkles.
- plastic 5 ounce parfait glasses
Ingredients
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
Mousse
- 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
Instructions
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.
