Fudgy Peanut Butter Brownie Cake

4.67 from 15 votes

Fudgy Peanut Butter Brownie Cake

This fudgy peanut butter brownie cake is a delicious spin on brownies that is full of peanut butter flavor. And the best part is - it can feed a crowd! Just slice and serve.

Prep Time10

Cook Time28

Total Time38

Course: 100 Best Brownies and Bars Recipes

Keyword: brownie cake, brownies, chocolate, chocolate brownies, chocolate peanut butter, peanut butter, peanut butter cups

Servings: -18 servings

Author: Sweet Basil

Ingredients

For the cake:

1/2 Cup Unsalted Butter 8 tbsp, cut into small pieces
2/3 Cup Semi-Sweet Chocolate Chips plus 1/4 cup
1/3 Cup Peanut Butter Chips plus 1/4 cup
3/4 Cup Granulated Sugar
2 Eggs
2 teaspoons Vanilla Extract
1/2 Cup All-Purpose Flour
Pinch Salt
1/2 Cup Reese's Peanut Butter Cups about 10 PB cups, chopped

For the drizzle:

1/4 Cup Semisweet Chocolate Chips
1/4 Cup Peanut Butter Chips

US Customary - Metric

Instructions

Heat oven to 350 degrees F and grease a 9" round cake pan.
Set pan aside.
Add butter, 2/3 cup of semisweet chocolate chips and 1/3 cup of peanut butter chips to a microwave-safe bowl and heat in 20-second intervals on half-power in the microwave, scraping down the sides and stirring after each interval until the mixture is smooth and melted. You may also do this step on the stove with a double boiler if you prefer.
1/2 Cup Unsalted Butter, 2/3 Cup Semi-Sweet Chocolate Chips, 1/3 Cup Peanut Butter Chips
Once melted, add butter mixture to a mixing bowl and add sugar.
3/4 Cup Granulated Sugar
Whisk until sugar is thoroughly combined.
Add eggs and vanilla extract and whisk again until all mixed in.
2 Eggs, 2 teaspoons Vanilla Extract
Add flour and salt and stir until the dry ingredients are just mixed in. The batter will be fairly thick and smooth.
1/2 Cup All-Purpose Flour, Pinch Salt
Stir in the chopped Reese's peanut butter cups, 1/4 cup of semisweet chocolate chips and 1/4 cup of peanut butter chips.
1/2 Cup Reese's Peanut Butter Cups, 1/4 Cup Semisweet Chocolate Chips, 1/4 Cup Peanut Butter Chips
Pour batter into the prepared cake pan and smooth the top with a spoon so that it's level.
Press additional chips and/or chopped Reese's peanut butter cups into the top if you like.
Bake for 22-28 minutes, or until the top has set, the edges have begun to brown, and a tester inserted into the center comes out clean.
Remove from oven and let brownie cake cool completely in the pan before slicing.
To decorate, melt semisweet and peanut butter chips in the microwave and transfer to two separate piping bags.
Pipe zigzags or whatever design you please over top.
Once cooled, decorated, and ready to slice, run a knife around the outside edge of the brownie cake to loosen it, and cut into slices.

Notes

If you'll want to remove the entire brownie cake from the pan and serve on a separate dish, I suggest adding a round piece of parchment paper on the bottom of the 9" round cake pan and greasing it. This will make it easier to invert the baked and cooled brownie cake onto a separate plate, and then inverting it back onto the serving plate without losing hunks of the cake.

You want to let the brownie cake cool completely before slicing and serving because it's very fudgy and the slices wouldn't hold their shape well if it's still warm. To speed up the cooling process, you can place the brownie cake (in the pan) in the refrigerator.

If you don't have piping bags, you can transfer the melted chocolate and peanut butter chips into two plastic bags and seal. Snip the corner off of each bag to make your own makeshift piping bags.

Nutrition