Peanut Butter Brookie Cake

There is probably no better combination, no better culinary symbiosis, than peanut butter and chocolate – just think of all the delicious desserts out there that combine these magical flavors. Don't even get us started on peanut butter cups and that hint of salt that makes them so utterly irresistible! But because we like to take everything to the next level, we've created a giant peanut butter cup that's nestled between the beloved brookie: a layer of brownie and a layer of chocolate chip cookie. This is the ultimate cake if ever there was one!

You'll Need:

For the peanut butter cup:

  • 2 bags milk chocolate chips
  • 2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1 stick butter, softened

For the chocolate chip cookie dough:

  • 1¾ cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 sticks butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup milk chocolate chips
  • ½ cup semi-sweet chocolate chips

For the brownie batter:

  • 1¼ cups semi-sweet chocolate chips
  • ⅔ cup vegetable oil
  • 3 tbsp cocoa powder
  • ¾ cup sugar
  • 3 tbsp vanilla extract
  • ½ tsp salt
  • 2 tbsp milk
  • 4 eggs
  • 1¼ cups flour

Here's How:

1. Prepare the cookie dough first as it needs to be refrigerated overnight. Start by combining all the dry ingredients in a bowl. Add the butter to a saucepan and bring to a boil, stirring constantly, to make brown butter. Allow the brown butter to chill and then mix it together with both kinds of sugar, the vanilla extract, and the eggs. Beat everything until nice and fluffy, gradually fold in the dry ingredients, and work everything into a smooth dough. Refrigerate the dough for 15 minutes, fold in both types of chocolate chips, and refrigerate the cookie dough overnight.

2. The next day, get started on the peanut butter cup. Melt the chocolate chips over a hot water bath and pour half of the melted chocolate into a 10-inch tart pan. Use a spoon to spread the chocolate over the bottom and sides of the dish and refrigerate for 25 minutes.

3. Whip the peanut butter, powdered sugar, and butter band spread the mixture over the chilled chocolate in the tart pan. Smooth everything out, pour the rest of the melted chocolate over the peanut butter filling, and freeze for 2 hours.

4. For the brownie batter, first melt the chocolate chips. Then stir in the vegetable oil, cocoa powder, sugar, vanilla extract, salt, and milk. Gradually fold in the eggs and then the flour and mix until you get a smooth batter.

5. Preheat the oven 350°F. Spread the cookie dough over the bottom of a 12-inch springform pan and use a spoon to firmly press it down.

6. Remove the peanut butter cup from the tart pan and place it face down on top of the cookie dough in the springform pan.

7. Pour the brownie batter over the peanut butter cup until it is completely submerged. Transfer the springform pan to the oven and bake for 45 minutes. Let the cake cool before serving.

One slice of this heavenly creation should be enough to feed a whole village, but boy, is it worth the calories! There's just something magical about bringing all your favorite desserts together in one harmonious union. If you haven't tried this combination, you haven't lived!

Get the recipe for the Brownie Cookie Cheesecake featured in the bonus video.


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