Fudgy Peanut Butter Brownie Cake

Hi guys! It’s Alyssa from My Sequined Life back to share a dessert that isn’t for the faint of heart. 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.

Now that Valentine’s Day has come and gone, I hope you’ll forgive me for sharing a chocolate dessert. 😉 One of my favorite sweet indulgences is making a batch of brownies, but sometimes even tried and true, classic brownies need jazzing up. Enter this peanut butter brownie cake, which is a take on my fudgy dark chocolate brownie cake. It’s a fudgy brownie recipe that includes melted peanut butter chips in the batter, three types of mix ins, and a deliciously sweet drizzle over top. Instead of being cut into squares, the brownie batter is baked in a 9″ round pan and cut into slices like a cake for an ultra easy way to fancy up dessert.

Now let’s talk about those mix ins. Peanut butter cups (which I chopped into four equal-ish pieces), peanut butter chips, and semisweet chocolate chips were added to the batter here, but you can certainly do your own thing here. You can add all peanut butter chips or all chocolate chips, or do more or less of the chopped peanut butter cup pieces. I don’t think you can go wrong any way you choose.

A little presentation tip I like to do when it comes to baked goods is to lightly press a few of the mix ins into the top of whatever it is I’m making so they’re visible in the finished product. Visible under that chocolate and peanut butter drizzle, of course. 🙂

I just did a simple drizzle on top of this brownie cake, but if you’re making it for a special occasion, go to town on your decorations! Add festive sprinkles for a colorful touch, or pipe ‘happy birthday’ in frosting if this cake will be gracing a birthday dessert table for that chocolate + peanut butter lover in your life.

How Long Will Brownies Keep?

Brownies will keep 3-4 days at room temperature.

They should be tightly covered.

Can Brownies Be Made Without Eggs?

Applesauce and bananas make good substitutes for eggs in baking.

For a densely textured brownie, replace one egg with a half of a small banana that has been well mashed with a fork.

Are Brownies Supposed to Be Soft?

Brownies are meant to be crisp on the outside and soft and fudgy on the inside.

If your brownies are too soft, the problem is likely due to improper cooking times or temperatures.

Fudgy Peanut Butter Brownie Cake

4.67 from 15 votes

Fudgy Peanut Butter Brownie Cake

By Sweet Basil

Prep10 minutes mins

Cook28 minutes mins

Total38 minutes mins

Servings16 -18 servings

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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.

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Ingredients 

1x2x3x

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.

Recipe 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

Serving: 1g, Calories: 206kcal, Carbohydrates: 21g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 24mg, Potassium: 75mg, Fiber: 1g, Sugar: 16g, Vitamin A: 212IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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