Tag Archives: chocolate peanut butter

Peanut Butter Marble Cake

Peanut Butter Marble CakeToday is my 34th birthday!Peanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble CakeIt’s been a really fun one so far: my little sister is visiting, I made this Sicilian pizza, went to dinner and to see Golden Girls Live! with a bunch of friends, did some vintage shopping, and saw Rocketman last night. Pretty great, right?!Peanut Butter Marble CakePeanut Butter Marble CakeNow it’s time to talk birthday cake. I make many (many many many) throughout the year, but this one is mine: Peanut Butter Marble Cake, y’all!Peanut Butter Marble CakeWe’re talking thick layers made with my favorite peanut butter batter and swirled with dark chocolate a la Marble Bundt Cake. Yesssss.Peanut Butter Marble CakeThe cake is filled and frosted with a silky Chocolate-Peanut Butter Buttercream. This stuff is sweet-salty magic and it swoops like a dream!Peanut Butter Marble CakePeanut Butter Marble CakeAll that, and I didn’t even mention all the chopped peanut butter cups in the middle! There are even more on top 😊 Peanut Butter Marble CakeIt’s a total showstopper—the ultimate chocolate-peanut butter cake, as far as I’m concerned.Peanut Butter Marble CakePeanut Butter Marble CakeI can’t think of a more delicious way to start my 35th trip around the sun 🎉 Peanut Butter Marble Cake

Peanut Butter Marble Cake
makes one 2-layer 9-inch round layer cake

Cake Batter:
2 2/3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/2 cup creamy-style peanut butter*
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups buttermilk
4 ounces dark chocolate

Chocolate-Peanut Butter Buttercream:
1 cup unsalted butter, softened to room temperature
3/4 cup creamy-style peanut butter
3 cups confectioners sugar
2/3 cup cocoa powder
pinch of salt
2 teaspoons pure vanilla extract
1/3 cup heavy cream

For assembly:
12 miniature peanut butter cups + more for topping

Preheat oven to 350F. Grease 2 9-inch round cake pans. Line with parchment and grease again. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter and peanut butter until combined and fluffy. Beat in light brown and granulated sugars. Add eggs one at a time, followed by vanilla. Mix in half the dry ingredients followed by half the buttermilk. Add remaining dry ingredients, followed by remaining buttermilk. Set aside.

Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.

Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.

Divide remaining peanut butter batter among prepared pans. Tap full pans on the counter five times to release any large air bubbles. Dollop chocolate batter over the tops and use a thin knife or skewer to lightly marble it in. Bake 40-42 minutes, or until a toothpick inserted in the centers comes out clean.

Let cakes cool in the pans for 15 minutes. Run a thin, flexible knife around the edges. Invert cakes onto a cooling rack and let cool completely.

Make buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in peanut butter. Add in confectioner’s sugar in two installments, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla, followed by heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place 12 miniature peanut butter cups on a cutting board. Use a large, sharp chef’s knife to cut them into small pieces (I like to cut them into eighths).

Use a serrated knife to even out the tops of the cake layers. Place one cut-side-up on a serving plate or cake stand. Top with a thin layer of buttercream, followed by chopped peanut butter cups. Top with the second layer cut-side-down. Frost and decorate cake. Garnish with more peanut butter cups, if desired.

Slice and serve. Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five. If storing in the refrigerator, let cake sit at room temperature for 30 minutes before serving. Cake is best served at room temperature.Peanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble Cake


Ultimate Chocolate-Peanut Butter Brownies

Ultimate Chocolate-Peanut Butter BrowniesYesterday was full of surprises. At 6pm I was headed to the grocery store to pick up cilantro for the chicken fajitas I was making at work, when my boss called. Three hours later, I was serving dinner to Nobel Peace Prize Nominee Victor Ochen. Just…what?

Now, if I had known that a Nobel Peace Prize Nominee were coming to dinner, I probably would have done a few things differently. I would have worn makeup and a nicer outfit, for one. And I probably wouldn’t have put chicken fajitas and brownies on the menu. But when life throws you a huge curveball, you just have to go with it.

Ultimate Chocolate-Peanut Butter BrowniesUltimate Chocolate-Peanut Butter BrowniesI still haven’t had time to absorb it all, but I know one thing to be true: everyone loves chocolate and peanut butter, even Nobel Peace Prize Nominees. When I cleared the dinner plates and brought out dessert, I didn’t know what to expect. Do Ugandan humanitarians like peanut butter?* Is it weird to serve candy-topped brownies to someone who spoke at the United Nations just moments before showing up at my boss’s apartment in Brooklyn Heights?** What does a person even do when they find out they’re throwing an impromptu dinner party for one of the ten most influential people in Africa?***

1. Yes.
2. Probably.
3. They make extra guacamole and thank their lucky stars that they brought dessert to work.

Yeah, yesterday was weird. But it was also amazing.

Ultimate Chocolate-Peanut Butter BrowniesBut enough about my day. Let’s talk about these Ultimate Chocolate-Peanut Butter Brownies. They’re goooood. And how couldn’t they be? The base is my favorite cocoa brownie recipe. It’s layered with a mixture of peanut butter and sweetened condensed milk. All of that is topped with Reese’s Pieces, chocolate chips, chopped peanuts, and miniature peanut butter cups. They’re a chocolate and peanut butter lover’s dream dessert!

Ultimate Chocolate-Peanut Butter BrowniesI can usually restrain myself around baked goods, but I ate two of these for breakfast yesterday. They’re that delicious. Knowing I’d eat the whole batch if they remained in my apartment, I boxed them up so my boss could take them to her office. And thank goodness I did–if they hadn’t been on the counter, I don’t know what I would have served for dessert last night.Ultimate Chocolate-Peanut Butter Brownies

Ultimate Chocolate-Peanut Butter Brownies
makes one 8- or 9-inch pan, 16-25 brownies

10 tablespoons unsalted butter
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/2 teaspoon Kosher or sea salt
1 14-ounce can sweetened condensed milk
3/4 cup creamy peanut butter
1 cup Reese’s Pieces Baking Pieces
1/2 cup semisweet chocolate chips
1/2 cup roasted salted peanuts, chopped
1/2 cup miniature peanut butter cups

Preheat oven to 325F. Grease an 8- or 9-inch square baking dish and line with parchment. Grease the parchment. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined. Spread batter in prepared pan. Set aside.

In a small mixing bowl, whisk together sweetened condensed milk and peanut butter. Mixture will be thick. Drop spoonfuls of the mixture over the top of the brownie batter. Spread it out with a silicone spatula. Sprinkle the top with Reese’s Pieces Baking Pieces, chocolate chips, chopped peanuts, and miniature peanut butter cups. Lightly press toppings into the condensed milk layer.

Bake for 30-32 minutes, until the center just barely jiggles when the pan is jostled. Let the brownies cool completely in the pan on a rack. Use parchment to lift cooled brownies out of the pan. Slice and serve.

Brownies will keep in an airtight container at room temperature for up to five days, or in the refrigerator for up to a week.

Ultimate Chocolate-Peanut Butter Brownies