If you are fed up with serving the same kind of pumpkin or apple cake on Thanksgiving, try Brandi Malloy's brownie bottom peanut butter cake for any decadent change.
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- 4 ounces semi-sweet chocolate, chopped (for example Ghiradelli)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon real vanilla bean extract or paste
- 1/2 cup flour, sifted
- 8 Oreos, chopped
- 1 cup salted creamy peanut butter
- 1 8-ounce package of cream cheese, softened
- 1 1/4 cups powdered sugar
- 8 ounces whipped cream
- 8-10 Reese's Peanut Butter Cups Miniatures, decline in quarters (Tip: for pieces, keep miniatures in refrigerator before cutting.)
Preheat oven to 350 levels F. Inside a microwave safe bowl, microwave chocolate and butter in 30-second increments until butter is melted (about two minutes). Stir to melt chocolate. Add sugar, eggs and vanilla and blend. Stir in flour until combined. Fold in chopped Oreos. Spread batter right into a greased 8-9" cake pan and bake for twenty five minutes or until a toothpick placed into the middle of the cake arrives with fudgy crumbs. Awesome completely on the wire rack.
Inside a medium size bowl, mix peanut butter and cream cheese until smooth. Add powdered sugar just a little at any given time and blend. Fold in whipped cream. Pour the filling in to the crust and top with peanut butter cups. Chill to have an hour before serving.
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