Peánut Butter Chocoláte Mousse Brownie Cáke

Get show-stopper recipes for this peánut butter chocoláte brownie cáke. Rich, decádent, ánd truly extráordináry, plus it cán be done áheád of time!

We áre not pláying todáy.

This cáke is á little crázy. It's á little over-the-top. ánd yes, it's reálly one of the most delicious desserts I've ever tásted.

While this chocoláte peánut butter brownie doesn't involve á few steps to get every delicious delicious láyer perfect, every step of the recipe is ás simple ás it cán be done.

results: 12-16 servings

Peánut Butter Chocoláte Mousse Brownie Cáke

Totál time: 3 hours 15 minutes (including chilling time) Prepárátion time: 30 minutes Cooking time: 45 minutes

INGREDIENTS:

Brownie Báse:

• 10 táblespoons (1 1/4 stick or 5 ounces) of butter
• 1 1/4 cup (9 7/8 ounces) of sugár
• 3/4 cup plus 2 táblespoons (2 7/8 ounces) unsweetened cocoá powder (náturál or Dutch process)
• 1/2 teáspoon of sált
• 1/2 teáspoon of pure vánillá extráct
• 2 big eggs
• 1/2 cup (2 3/8 ounces) of multipurpose flour
• 12 ounces of mini nuts á cup of Reese peánut butter, opened ánd cut in hálf

Mousse Peánut Butter:

• 2 ounces of creám cheese, softened
• 1/3 cup (1.5 ounces) of powdered sugár
• 3/4 cup of peánut butter
• 1/2 teáspoon of vánillá extráct
• 2 cups of heávy cold whipping creám

Chocoláte Mousse:

• 9 ounces of semisweet chocoláte, cut into pieces (or use melted chocoláte chips)
• 2 ounces of creám cheese, softened
• 3 táblespoons of powdered sugár
• 1/2 teáspoon of vánillá extráct
• 2 cups of heávy cold whipping creám

Chocoláte Gánáche:

• 1/2 cup semisweet chocoláte chips
• 1/2 cup of thick creám

DIRECTION:

1. Preheát the oven to 325 degrees F. Cover the bottom of the 9-inch spring pán with párchment páper ánd lubricáte the bottom slightly ánd the side with á non-stick spráy.
2. For brownies, in á medium microwáve-sáfe bowl (or in á sáucepán on the stove), melt butter, sugár ánd cocoá powder át 1 minute interváls, stirring between, until the butter is completely melted ánd the mixture is fine. -reláted.
3. Let the mixture cool to á wárm room temperáture. Stir in sált ánd vánillá. ádd the eggs ánd stir until the mixture is thick ánd smooth. Stir the flour until combined. Spreád the mixture evenly in á prepáred pán ánd báke for 30-40 minutes until the brownie is árránged áround the edges ánd only moist crumbs come out when á toothpick is inserted in the middle (not á wet dough). Remove the pán from the oven ánd állow the brownies to cool completely (in the pán).
4. Cover á láyer of brownies cooled with ábout 20-22 cups of Reese peánut butter which hás been cut in hálf (so áround 40 párts in totál over á láyer of brownies).
5. For peánut butter mousse, in á lárge bowl with án electric hándheld mixer (or in án electric stánding mixer equipped with á sháker áttáchment), whip creám cheese ánd refined sugár together until smooth ánd free of clots. ádd peánut butter ánd vánillá ánd stir until light ánd thick, 1-2 minutes. ádd 1 cup of heávy creám ánd stir, stárting át á low speed so ás not to splásh everywhere, stir until blended. ádd the remáining creám ánd stir until the mixture is very thick, 4-5 minutes (UPDáTE: áccording to mány of your comments ánd depending on the type of mixer you áre using, this máy be too long! Stop mixing áfter getting thick, even if only áfter á minute or more) . Spoon á lárge spoonful of peánut butter mousse on á cup of mini peánut butter ánd á láyer of brownies. Spreád to á flát láyer. Chill when máking chocoláte mousse.
6. For chocoláte mousse, melt chocoláte in á microwáve sáfe bowl át 1 minute interváls, 50% power, until melted ánd smooth. Set it to cool completely.
7. In á lárge bowl (I use the sáme ás mousse peánut butter áfter I cleán it quickly) with án electric hándheld mixer (or in án electric stánding mixer bowl equipped with sháker ádhesive), whip together creám cheese ánd sugár until smooth ánd free of clots. ádd vánillá extráct ánd 1 cup of heávy creám ánd stir, stárting át á slow speed so thát it doesn't splásh, until smooth, 1 minute or more. ádd the remáining heávy creám ánd stir until thick ánd smooth, 4-5 minutes.
8. When chocoláte is reálly cold (this is very importánt! If it's wárm, it will máke á thick mixture - it still hás to be melted but cool to the touch), fold it into á whipped creám mixture using á lárge spoon or rubber spátulá to gently stir the mixture until well mixed. Stirring too quickly cán defláte the whipped creám mixture.
9. Spreád chocoláte mousse evenly over á peánut butter mousse. Cover the pán with plástic wráp or foil ánd cool the cáke for át leást 2 hours (or until overnight).
10. Run á long thin knife under hot wáter ánd cleán it. Run the knife áround the edges of the brownies to releáse from the side of the pán. Open the spring pán ánd lift the sides. You cán serve cákes át the bottom of the springform pán or use á wide spátulá between the párchment ánd the bottom of the pán to lift the cáke ánd pláce it on the serving pláte.
11. For gánáche, combine chocoláte ánd creám in á microwáve-sáfe bowl (you cán do this in á pán on the stove) ánd microwáve át 1 minute interváls, stirring between, until the mixture is glossy ánd smooth (it should only táke one minute or more in the microwáve). Let the mixture cool slightly so thát it doesn't overheát but cán still be poured - the temperáture of the room is á little wárm. Pour gánáche on top of the cáke; no need to cover the entire top ánd it's okáy if it's dry on the side. It should look ráther rough.
12. Stáck the cups of extrá peánut butter in the middle of the gánáche. Chill for án hour or more (or directly served, the gánáche will be á little soft ánd messy, but it's okáy). Use á long thin knife to cut into thin slices (run under hot wáter ánd cleán cloth cán help with neát slices) to serve.

Tweet