For Shaun and I's first Thanksgiving, I wanted to pull out all the stops and really do it big. Maybe it was because I felt I had something to prove, but most likely it was because I realized I could make only the foods I really love! (Probably the reason we had three different potato dishes too...)
This was my favorite to make because it looked so yummy and because it wasn't actually all that hard to make. I've since made it for our church small group, and it was a hit. I mean, who
doesn't like a super rich, chocolate-y, peanut butter-y brownie cake?
After uploading our Thanksgiving pictures on facebook yesterday (I know, I realize it's June.), I had comments on this picture within the hour, so I figured it would be the perfect inaugural recipe for my blog! Let me know how it goes! :)
Chocolate Peanut Butter Cup TorteIngredients:
- Baker's Joy, or other nonstick baking spray
- 1 package (18-21 oz) brownie mix
- 3 eggs
- 1/2 cup plus 1 tbsp vegetable oil, divided
- 1/4 cup water
- 1/4 cup creamy peanut butter
- 9 oz Reese's peanut butter cups (mini or regular, doesn't matter)
- 10 oz peanut butter morsels (or 1 2/3 cups)2 cups mini marshmallows
1. Preheat the oven to 350F. Spray 2 torte pans* with Baker's Joy and cut 8-inch circles of parchment paper to line the bottom of the pans. Combine brownie mix, eggs, 1/2 cup of the oil, water, and peanut butter; mix well. Divide batter between pans, making sure to spread to the edges. Bake for 10-12 minutes, or until the centers are firm to the touch.
2. Meanwhile, dice the Reese's and set aside. Combine peanut butter morsels and remaining 1 tbsp of oil and microwave until melted and smooth (about 1 minute), making sure to stir every 30 seconds so it doesn't burn. Place about 1/4 cup of this mixture in a Ziploc and set aside. Fold the marshmallows into the remaining peanut butter mixture.
3. Remove pans from oven and allow to cool for about 5 minutes. Set one brownie well-side up on a platter and fill with the marshmallow filling. Place the other brownie well-side up for the second layer. Scatter the chopped Reese's over top. Cut a corner from the Ziploc of peanut butter mixture and squeeze to drizzle over the torte. Serve warm (if it's a leftover, you can microwave a slice for about 20 seconds) and preferably with a glass of milk! (Trust me, it's so rich, you'll want the milk!)
*I only have one torte pan, so I just repeated this step twice and baked one brownie layer at a time. If you don't have a torte pan, I suggest going to look at a TJ Maxx. I picked mine up there for $7. Gotta love TJ Maxx!
PS- I found the idea for the wine glass charms online and loved making them. I bought a huge bag of clothespins and some fun colors of paint, and with a gold leaf punch, I had both wine glass charms and placecards. Plus, I have like 94 more clothespins for the next dinner party, haha!
I love chocolate and peanut butter, but the combination is simply irresistable, so this is the second chocolate peanut butter dessert I'm posting. :) I've brought them to a couple different parties and they're always a hit.
