Peanut Butter Cookie Dough Brownie Layer Cake 🥜
Ingredients:
Brownie Layer:
1 cup unsalted butter, melted
1 1/2 cups granulated sugar
1 cup cocoa powder
1 tsp vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 tsp salt
Peanut Butter Cookie Dough Layer (Egg-Free):
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 cup brown sugar, packed
1/4 cup milk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup mini chocolate chips
Chocolate Ganache Topping:
1/2 cup heavy cream
1 cup semisweet chocolate chips
Instructions:
Brownie Layer: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together melted butter, sugar, and cocoa powder. Stir in eggs and vanilla, followed by flour and salt. Pour the batter evenly into the pans and bake for 25-30 minutes until a toothpick comes out clean. Let the brownies cool completely.
Peanut Butter Cookie Dough Layer: In a large bowl, beat softened butter, peanut butter, and brown sugar until creamy. Add milk and vanilla, then stir in flour and salt. Fold in mini chocolate chips. Set aside.
Assemble the Cake: Once the brownies are cooled, layer one brownie on a serving plate. Spread the peanut butter cookie dough evenly over the brownie. Top with the second brownie layer.
Chocolate Ganache Topping: Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and stir until smooth. Pour the ganache over the top of the cake.
Let the cake set in the refrigerator for 1-2 hours before slicing.
Notes:
Garnish with extra peanut butter cups or crushed peanuts for more texture.
Serve chilled or at room temperature.
Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 1 hr 30 mins (with chilling) | Kcal: 600 | Servings: 12