PEANUT BUTTER BROWNIE CAKE

Peanut Butter Brownie Cake
Memorial Day is fast approaching and other summer gatherings are soon to follow.  If you are looking for an absolutely delicious dessert option to share with the crowd, you might want to give this peanut butter brownie cake a try.  Olivia made it and found it to be gooey, sweet perfection!  The bottom is a basic brownie mix of your choosing and the top  includes peanut butter, cream cheese, powdered sugar, and and heavy cream.  All that and more make for a silky smooth topping just waiting to be drizzled with chocolate sauce and sprinkled with peanuts.  This is sure to please any crowd.  Olivia and I wish you and yours a fantastic Memorial Day weekend.  Remember loved ones who have passed, honor those who have served our country and paid the ultimate price, and hold dear the loved ones with whom you share your life.
-Nanette

PEANUT BUTTER BROWNIE CAKE

Ingredients:

1 box brownie mix
eggs, oil, water
3/4 cup heavy cream
1/2 teaspoon vanilla
1/2 tablespoon cornstarch
12 oz. cream cheese, softened
3/4 cup smooth peanut butter
2 cups powdered sugar
1 teaspoon vanilla

chocolate sauce
salted peanuts

Directions:

Preheat oven to 350 degrees or temperature on back of brownie box. Lightly grease a 9 or 10-inch spring form pan and set aside.

In large bowl, mix brownie batter according to package directions. Pour into prepared pan and bake 30-40 minutes or until set. (Look on the back of the box for the time it takes to bake a 9×9 square pan of brownies-that’s a good time to start off with and then go from there.) Remove brownies from oven and cool completely.

In a stand mixer, whip heavy cream with vanilla and cornstarch until firm peaks form. Scrape whipped cream into smaller bowl and set aside. In the same stand mixer bowl (no need to wash), whip cream cheese and peanut butter together until combined. Stir in powdered sugar and vanilla. Scrape sides and whip again for 1 minute. Carefully fold in whipped cream. Scoop peanut butter mixture onto cooked brownie and smooth the top. Refrigerate until set, at least 2 hours.

When you are ready to serve, remove sides of spring form pan. Cut into pieces and drizzle with chocolate sauce and salted peanuts.