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Peanut Butter-filled Brookie Cake

In honor if the first round of the Greatest Baker coming to a close, I whipped up a yummy new treat to share. I have been absolutely crazed by this Honey Roasted peanut butter from Peter Pan. Now, usually my go-to p.b. brand is Jif and I’m never disappointed. But Daniel brought home this stuff from Peter Pan and I was in love. I ate it on my apples, I put it on Jude’s waffles, I made sandwiches for the kids’ lunches for school…and we ran out so fast. But not before I used the last big scoop to make this treat.

I have always been a sucker for a fudgey brownie and a soft chocolate chip cookie. Now I have both in this one bite with the addition of the salty sweet peanut butter. This was SO EASY! I just split my brownie and cookie recipes in half, mixed the brownie batter first, then the cookie batter in the same bowl to save dishes. I just put the brownie on bottom, smeared the peanut butter over it, then put the cookie dough on top. I baked this in an 8 inch aluminum cake tin and it needed around 45 minutes at 350 F, but I think my oven is on the fritz. Start checking around the 38 minute mark to make sure you don’t overdo it.

Anyways, here’s the recipe and instructions. And if you enjoy it, maybe don’t forget to hop over to my profile at the Greatest Baker competition and vote for me. 🙂

https://greatestbaker.com/2021/caron-ellis

Recipe:

Brownies:

  • 1/2 cup melted butter
  • 1 cup sugar
  • 1/4 tsp coffee extract
  • 1 egg
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Cookie Dough:

  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1/8 cup sugar
  • 1 egg
  • 2 drops of root beer extract
  • 1/4 tsp coffee extract
  • 1 cup flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips

1/2 cup Peter Pan Honey Roasted peanut butter

Instructions:

  1. Begin by heating your oven to 350 F and prep an 8 inch cake pan.
  2. Mix your melted butter, sugar, extract, and egg with a spatula in a medium sized bowl until smooth. Then measure out your flour, cocoa powder, baking powder, and salt into the same bowl. Mix with the spatula until combined, then spread in the bottom of the cake pan.
  3. Next, add the butter, sugars, egg, and extracts for the cookie dough into the same bowl. Mix well with a spatula until smooth. Then measure the remaining ingredients into the bowl and mix gently until completely combined.
  4. Add the peanut butter in small dollops all over the brownie batter and smooth into an even layer.
  5. Then do the same with the cookie dough batter over the top. Take a few extra chocolate chips and decorate the top of the dough in an aesthetically appealing pattern. (Insert pic of Rachel sticking a mini marshmallow up Monica’s nostril)
  6. Bake for around 38-45 minutes, depending on oven intensity. Allow to cool completely before removing from pan and placing on a serving dish.

I also decorated the top with some leftover buttercream I had in the fridge. This was my Russian buttercream which is my family’s and friend’s all-time most requested buttercream. I will post my recipe and pics for that in another one. Enjoy!!

3 thoughts on “Peanut Butter-filled Brookie Cake”

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