Monday, October 19, 2015

Reese's Peanut Butter Cup Extreme Brownie Cake

http://www.theslowroasteditalian.com/2015/10/reeses-peanut-butter-cup-extreme-brownie-cake-recipe.html

Reese's Peanut Butter Cup Extreme Brownie Cake starts with a simple brownie recipe that is fully loaded with peanut butter cups. Then, a peanut butter frosting that is second only to your grandma’s peanut butter fudge is the only way to do those layers any justice. The rich and creamy peanut butter frosting will blow your mind. It is so good, I couldn't keep my hands off it. It is nearly addictive.



If you have been reading our site for a while, you probably know that my mother-in-law Gigi is a peanut butter and chocolate freak. I mean seriously, I have been making her a Reese's dessert for every holiday and occasion for several years now. A person tires of making the same thing over and over.  LOL.

So, for Mother's Day this year I brought her a new brownie creation topped with chocolate chip cookie dough and she was so excited to see the tray, until she opened the wrapping.  I could see the utter disappointment in her eyes. She wanted that peanut butter and chocolate dessert so badly. It is amazing to have someone love your creation that much, so I can't really complain.

I mean 3 years ago she did inform me that there was never to be another gift, only that Reese's dessert. Needless to say, when her birthday came around this year I decided to give her exactly what she wanted, but with a fun twist.

Chad made me a homemade birthday cake this year. He took a brownie recipe and made a cake out of it. I was amazed by his creativity and decided to take that inspiration and put a fun twist on Gigi's cake. But when it comes to Gigi the more peanut butter and chocolate the better so I started by stuffing Reese's Peanut Butter Cups into the brownie layers. Then I made a frosting that tastes like peanut butter fudge. Oh my heavens, I had a hard time not eating the whole bowl.

Of course, it has to be pretty so I added Reese's decorations to the cake too. 



Well, you are wondering how it went over I guess. She was crazy about it! YES, SCORE.

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2015/10/reeses-peanut-butter-cup-extreme.html
Check out some of our favorite fabulous cakes:  Click on the image or the bold recipe title and it will open each one in a new tab.

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- See more at: http://www.theslowroasteditalian.com/2013/04/ooey-gooey-chocolate-insanity-cake.html#sthash.Kt5ZUhwx.dpuf
http://www.theslowroasteditalian.com/2013/04/ooey-gooey-chocolate-insanity-cake.html


Ooey Gooey Chocolate Insanity Cake is a cake to lose your mind over!  A simple recipe, that is the kind of cake that knowing how good it tastes is almost a curse while you are waiting for the cake to cool.  Thus the delicious melty mess of chocolate you see before you.  {{{drool}}}
- See more at: http://www.theslowroasteditalian.com/2013/04/ooey-gooey-chocolate-insanity-cake.html#sthash.Kt5ZUhwx.dpuf
Ooey Gooey Chocolate Insanity Cake is a cake to lose your mind over!  A simple recipe, that is the kind of cake that knowing how good it tastes is almost a curse while you are waiting for the cake to cool.  Thus the delicious melty mess of chocolate you see before you.  {{{drool}}}


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Perfect Peach Cobbler Dump Cake is a very easy recipe made in one bowl, poured into a pan and canned peaches are poured over top.  It doesn't get much easier than that.  Well my four year old did most of the work and that is a simple cake. 


http://www.theslowroasteditalian.com/2015/06/outrageous-cherry-dr-pepper-cake-recipe.html
Outrageous Cherry Dr Pepper Cake is a incredibly flavorful cake with just 5 ingredients. From top to bottom, this recipe takes just 5 ingredients and it is perhaps the easiest and tastiest cake ever. The rich, decadent and perfectly tender cake melts in your mouth. Topped with homemade maraschino cherry frosting is it truly a flavor explosion. And it is and ready to toss in the oven in a flash.


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PRINT RECIPE

Reese's Peanut Butter Cup Extreme Brownie Cake
SERVES 18  |  ACTIVE TIME 25 Min  |  TOTAL TIME 45 Min

1-1/2 cups unsalted butter
3 cups granulated sugar
1-1/2 cups unsweetened cocoa powder
1-1/2 tablespoons vanilla extract
5 large eggs
1-1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 (10.5 ounce) bags snack size Reese’s Peanut Butter Cups (divided)

Peanut Butter Fudge Frosting
1 (8 ounce) block cream cheese, softened
1 cup unsalted butter, room temperature
1 (15 ounce) jar natural peanut butter
4 cups powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt

Preheat oven to 350°F. Spray (3) 9" round baking pans with non stick spray. Set aside. Unwrap and cut 12 Reese's cups into quarters. Place the remaining peanut butter cups into the fridge to chill.

Cut butter into chunks and place it in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Mix with an electric mixer on medium, until combined. Add remaining ingredients. Mix until completely combined, but do not over mix.

Divide evenly into prepared baking pans. Sprinkle quartered Reese’s Peanut Butter Cups over batter, press into batter with a spatula until they are even with the brownie mixture. Bake for 20 minutes or until a tooth pick comes out clean. Place in the freezer to cool, about 15 minutes.

Combine cream cheese, butter and peanut butter in a large bowl and mix with an electric mixer (or stand mixer fitted with a paddle attachment). Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add vanilla and salt. Beat mixture until well combined.

Place a dollop of frosting on a 10" plate. Place first brownie layer on plate. Spread about 1/2 cup frosting over top of cooled brownie. Place second layer and spread about 1/2 cup frosting over top. Frost the top and sides like a cake.

Unwrap Reese's and cut them all in half. Place halved peanut butter cups around the bottom of the cake with the cut side down. Cut remaining Reese's halves into bite size pieces and sprinkle over the top of the cake.

Serve and enjoy.

DONNA'S NOTE: This cake freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

2 comments:

  1. Do you use 2 pans or three. It say 3 in three in the directions, but when you frost it you only mention two. Which is it

    ReplyDelete

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