Hi Nibblers!
If there’s one thing that makes me stumble on my “diet,” it’s brownies. I have no idea why but the thought of a crispy outer layer then a chewy soft centre gets me every time. Even if I’ve had plenty to eat for dinner, if there’s a brownie option in the menu, I make room. Of course, I do have some regret afterwards – stuffing myself silly but, it’s my kryptonite in the dessert world. So, what better way to celebrate my love for brownies than by making a peanut butter brownie cake?
How To: Peanut Butter Brownie Cake
Makes 3 x 20cm round brownie layers
What you’ll need:
Brownie layers (for 3 layers)
– 9 eggs
– 330g plain flour
-210g brown sugar
– 3 tsp. vanilla essence
– 90g cocoa powder
– 375g unsalted butter
– 375g dark chocolate
– 1/4 cup granulated peanuts (roasted – optional)
– Handfull of Reese’s Peanut Bits (optional – decoration purposes)
Peanut Butter Icing:
– 350g unsalted butter (room temperature)
– 3/4 cup peanut butter (crunchy or smooth)
– 3 Tbs. icing sugar
How To:
Brownie Component:
1. Pre-heat oven to 160 degrees Celsius or 320 degrees Fahrenheit
2. If available, lightly grease or line with baking paper, 3 x 20cm round cake tins then set aside
3. Over a double boiler, melt butter and break chocolate into the same bowl, stirring occasionally until well combined and smooth
4. Remove from heat and add one egg at a time and whisk lightly before adding the next egg – repeat until all eggs have been infused
5. Add vanilla essence to liquid mixture, stir then set aside
6. In a seperate large mixing bowl, mix flour, sugar and cocoa powder together
7. Add liquid ingredients to dry ingredients and fold until well combined
8. Equally divide batter between three tins
9. Pop into oven for 25 minutes or until skewer comes out with moist crumbs then set aside to cool
Peanut Butter Icing:
10. Beat butter on high for 5-7 minutes or until butter turns from a yellow to off white colour – remember to scrape the sides of bowl
11. Add icing sugar and peanut butter and beat for a further 5 minutes or until well incorporated then set aside until decoration time!
To decorate:
12. Level all three brownie cake layers (with remaining cake, simply enjoy throughout the week or crumb to make cake pops!)
13. Place a small amount of butter cream onto plate/ cake board then place first layer on top
14. Using an open star tip (1M) – pipe along the edges of cake making your way into the centre in the first layer of the cake
15. Place second brownie layer on top of first piped layer then repeat the piping pattern
16. Place third and last layer on top then repeat process
17. Optional – sprinkle top of cake with roasted peanuts and place Reese’s Peanut Bits along the cake
I have been in chocolate heaven. I loved the way this cake turned out – it was exactly as I had planned in mind. It was also pretty easy to put together which is definitely an added bonus. Unfortunately, I did overcook it the first time (by accident) so the layers weren’t as gooey inside but it definitely was much better the second time around when I actually kept an eye on the brownie layers. Hope you’re all having a marvellous week and do remember to comment with any special requests or enquiries!
Nibble Away,
Jo
Nibble Nation 