Peanut Butter Brownie Cake came from a request for simple peanut butter brownies.I couldn’t keep well enough alone — so the aka: Can-I-Get-A-Boyfriend Peanut Butter Brownie Cake was born.
My darling and sweet friend Camas requested peanut butter frosted brownies for her birthday treat. It started with me just thinking I would make it a little more special than a bar cookie.
I had to go ahead and add cream cheese to my Peanut Butter Frosting (excessive!). And forego the extra few minutes for homemade brownies (resulting in–let’s all admit it–the chewy, dense deliciousness of a brownie mix!). Then, just for kicks, I pulled out a piping bag and fancied that thing up. (Understated. Me? Nope). I called it a cake!
So I’ve already won over my friends, family and willing strangers with this ridiculously easy dessert. My goal is to find a cute guy whose mind is blown by it’s magic and subsequently agrees to be my boyfriend. Wish me luck.
- 1 box brownie mix batter prepared
- 1 cup smooth peanut butter
- ½ cup butter room temperature
- 4 oz cream cheese room temperature
- ¼ tsp salt
- 3 cups confectioners’ sugar
- 2½ tbsp milk
- Chopped peanuts for garnish
Heat oven to 350ºF. Line two 8-inch or 7-inch round pans with circles of parchment and spray with cooking spray. (7-inch pans will create thicker layers). Divide brownie batter between the two pans. Bake until just cooked through, about 35 min. Cool brownies completely.
In a mixing bowl beat together the peanut butter, butter, cream cheese and salt. Mix in the confectioners’ sugar, mixture will be stiff, then add the milk and beat until smooth.
If piping, transfer frosting to a piping bag fitted with a #825 open star tip. Remove parchment from the bottoms of the brownie cakes and place one on a serving platter. Pipe or spread half the frosting on the surface. Place the other brownie cake on top and pipe or spread the remaining frosting on top. Sprinkle with chopped peanuts.
Recipe by Tara Bench
Photo credit Tara Bench