If you’ve ever wished dessert could be both decadent and playful, these Brownie & Peanut Butter Tacos are your dream come true! Imagine rich, fudgy brownie shells shaped like tacos, filled with creamy peanut butter frosting and fluffy whipped cream, then topped with crunchy cookies and a drizzle of chocolate.
They’re the perfect fusion of chewy, creamy, and crunchy — an indulgent treat that looks as good as it tastes. Whether you’re hosting a party, celebrating a special occasion, or just satisfying your sweet tooth, these dessert tacos are guaranteed to steal the spotlight.
Brownie & Peanut Butter Tacos
4
servings30
minutes40
minutes300
kcalIngredients
For the Brownie Shells:
1 batch (about 9×13-inch pan) of your favorite fudgy brownie recipe (or 1 box mix + ingredients)
Nonstick cooking spray or parchment paper
For the Filling & Toppings:
1 cup (240g) smooth peanut butter
½ cup (120g) powdered sugar
1 teaspoon pure vanilla extract
¼ cup heavy cream or whole milk (as needed for consistency)
1 cup (240ml) cold heavy whipping cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
½ cup crushed golden sandwich cookies (like Golden Oreos or Biscoff)
¼ cup chocolate syrup or melted chocolate ganache
Directions
- Bake the brownies: Prepare your brownie batter according to recipe or package directions. Pour into a greased 9×13-inch baking pan and bake as directed. Let cool completely in the pan.
- Shape the taco shells: Once cooled, cut the brownie slab into 6–8 rectangles (about 4×3 inches each). Gently bend each rectangle over the back of an oven-safe muffin tin or small bowl to form a taco shell shape. If the brownie cracks slightly, that’s okay—it adds character! Chill for 15 minutes to help them hold their shape.
- Make the peanut butter filling: In a medium bowl, whisk together peanut butter, powdered sugar, vanilla, and enough heavy cream or milk to reach a thick but spreadable consistency (like frosting). Set aside.
- Whip the cream: In a separate bowl, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form.
- Assemble the tacos: Place each brownie shell on a serving plate. Spoon a generous layer of peanut butter filling into the center. Top with a big dollop of whipped cream. Sprinkle crushed cookies over the top, then drizzle generously with chocolate syrup.
- Serve immediately: These are best eaten fresh while the shells are crisp and the fillings are chilled.
