So if you’re a rational human being like myself, I’m already aware that you’re over the moon about Reeses. Because like everyone love Reeses, right?
Well, if Reese’s aren’t totally your thing, I guess that’s okay too! (;
This cake has got something for everyone– brownie, ganache, cookie dough, reeses cups, chocolate chips… Yes, you read that list insanely delicious list right!
This brownie recipe is insanely delicious- moist and chewy, my fave consistency for a brownie and has a fabulous chocolate taste. The egg-free peanut butter cookie dough is just delish- what did you expect? Can’t go wrong with cookie dough! And I opted for a Milk Chocolate Ganache to make it a little less rich than your typical Semi-Sweet Ganache, which I love the taste of. It’s the perfect hint of milky chocolate that balances nicely with peanut butter! I promise this cake is going to be love at first sight, I mean bite!
Reeses Inspired Brownie Peanut Butter Cookie Dough Cake
Recipe Adapted From: Life Love and Sugar
1/2 cup + 2 tbsp vegetable oil
1 & 1/2 cups white sugar
1 & 1/2 tsp vanilla extract
3/4 cup all purpose flour
1/2 cup unsweetened cocoa
1/3 tsp baking powder
1/8 tsp salt
1. Line two 8 inch cake pans with parchment paper and grease the sides & preheat oven to 350.
2. Mix together oil, sugar & vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add to the egg mixture until well combined.
6. Pour the batter evenly into pans and spread evenly.
7. Bake for 20 minutes, or until a toothpick comes out with a few crumbs.
8. Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
1/2 cup + 2 tbsp butter, softened
1/2 cup + 2 tbsp light brown sugar
1/4 cup white sugar
1/4 cup + 2 tbsp peanut butter
1 & 1/2 tsp vanilla extract
1 +1/4 cups all purpose flour
1-2 tbsp light cream
1/2 cup mini semi-sweet chocolate chips
Cookie Dough Directions:
1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
7. Mix in peanut butter and vanilla extract.
8. With the mixer on low speed, add flour.
9. Add milk to preferred thickness.
10. Stir in chocolate chips. Dough will be thick. Set aside.
Peanut Butter Frosting
1/4 cup butter
1/4 cup shortening
1/2 cup peanut butter
2 cups powdered sugar
1 tbsp light cream
Peanut Butter Frosting Directions:
1. Beat the shortening and butter together until smooth.
2. Add the peanut butter and mix until smooth.
3. Slowly add the powdered sugar and mix until smooth.
4. Add light cream until right consistency
Milk Chocolate Ganache
2/3 Cup Milk Chocolate Chips
1/4 Cup Heavy Cream
Milk Chocolate Ganache Directions:
1. Place in microwave safe dish and microwave for 40 seconds full power.
2. Whisk until it’s smooth. If not smooth, place in microwave for 15 second intervals until smooth.
To assemble cake:
Place first brownie layer on the plate/platter you’ll be using for the cake. Using the 8 inch cake pan, line with parchment paper and firmly pack cookie dough in evenly. Remove from cake pan and place on top of brownie layer, then place second brownie layer on top of cookie dough. Spread about half the frosting on top of the top brownie layer. Then make your ganache (after making set aside to cool). While cooling prep piping bag with peanut butter frosting. Once ganache is cool, but still easily pourable, pour slowly over the top of the cake until it starts to drip over sides. You may need to guide ganache with a spoon. Then place cake in the fridge to let ganache set up. Once set up, pipe peanut butter frosting on top as you’d like- I choose around the edges. Then I sprinkled the top with chocolate chips & cut up in half about 8 Miniature Reeses for the middle, and viola- you’ve got your self a magically delicious cake!
Enjoy, my friends!