It’s my husband’s birthday today and as an exception –
this Sunday isn’t sugar free!

This brownie cake is sweet and salty, soft and crunchy, cakey and fundgy…Oh and a bit messy 😉

Compared to regular brownies the batter has about half the amount of sugar, yet still enough to achieve the desired texture.The peanut butter chips melt in the batter making it all chocolaty and peanut buttery goodness.

Wishing all dads out there a Happy Father’s Day and to the dad of my future kids, Happy Birthday x

Dark Chocolate Peanut Butter Brownie Cake

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Brownie cake with soft and fudgy middle topped with salty mini pretzels, peanut butter cups and thick dark chocolate ganache.

Servings	Prep Time
12-15people	20minutes

Cook Time

40minutes

Servings Prep Time 12-15people 20minutes

Cook Time 40minutes

Dark Chocolate Peanut Butter Brownie Cake 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Brownie cake with soft and fudgy middle topped with salty mini pretzels, peanut butter cups and thick dark chocolate ganache. Servings Prep Time 12-15people 20minutes Cook Time 40minutes Servings Prep Time 12-15people 20minutes Cook Time 40minutes

Ingredients

• Cake
• 380 grams dark chocolate
• 300 grams unsalted butter
• 150 grams sugar
• 6 eggs separated
• 180 grams peanut butter chips
• 120 grams plain flour
• 1 teaspoon salt
• Topping
• 60 grams dark chocolate melted
• 15 mililiters heavy cream
• mini twist pretzels
• mini peanut butter cups

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat oven to 175°C and prepare and measure all ingredients.
2. Butter a 20-25cm cake tin and place a greaseproof paper on bottom, dust with cocoa powder.
3. Place 300g dark chocolate, butter and sugar in a heavy bottom saucepan and place over medium heat stirring until melted.
4. Whisk egg yolks into the chocolate mixture.
5. Add flour, salt, peanut butter chips and remaining chocolate and mix well.
6. In a separate mixing bowl whisk the egg whites until soft peaks form, then gently fold into the batter.
7. Pour into prepared cake tin and bake in preheated oven for 40 minutes. Leave to cool while preparing toppings.
8. Prepare ganache by mixing melted chocolate with cold cream, place in a piping bag.
9. Add a handful of mini pretzels and halved mini peanut butter cups scattered on top of the cooled cake and pipe the ganache on top using a small round piping tip.
10. Serve while still warm or refrigerate and bring to room temperature 20 minutes before serving.

Recipe Notes

The many ways of brownie cake:

• Serve hot with vanilla ice cream.
• Allow to cool and serve with favorite toppings.
• Serve cold with cold/warm sauce.