Peanut Butter Chocolate Mousse Brownie Cake
Ingredients
Brownie Base
-
10
tablespoons
salted butter
-
1 ¼
cups
sugar
-
¾
cup
unsweetened cocoa powder
-
½
teaspoon
salt
-
½
teaspoon
pure vanilla extract
-
2
large
eggs
-
½
cup
all-purpose flour
-
12
ounces
mini Reese’s peanut butter cups
Peanut Butter Mousse
-
¼
cup
cream cheese
-
⅓
cup
powdered sugar
-
¾
cup
peanut butter
-
½
teaspoon
vanilla extract
-
2
cups
cold heavy whipping cream
Chocolate Mousse
-
9
ounces
semisweet chocolate
-
¼
cup
cream cheese
-
3
tablespoons
powdered sugar
-
½
teaspoon
vanilla extract
-
2
cups
cold heavy whipping cream
Chocolate Ganache
-
½
cup
semisweet chocolate chips
-
½
cup
heavy cream
Instructions
- Preheat the oven to 325°F and prepare a springform pan.
- Melt butter, sugar, and cocoa powder together until well combined.
- Cool the mixture, then add salt, vanilla, and eggs, mixing until smooth.
- Stir in flour and spread the batter in the pan, baking for 30-40 minutes.
- Once cooled, top the brownie with halved mini Reese’s cups.
- For the peanut butter mousse, whip cream cheese and powdered sugar until smooth, then mix in peanut butter and vanilla.
- Add heavy cream gradually, whipping until thick, and spread over the brownie layer.
- For the chocolate mousse, melt chocolate and cool it.
- Whip cream cheese and sugar, then add vanilla and heavy cream, whipping until thick.
- Fold in cooled chocolate and spread over the peanut butter mousse.
- Refrigerate the cake for at least 2 hours.
- Prepare the ganache by melting chocolate chips and cream together.
- Pour ganache over the cake and refrigerate again before serving.
Nutrition Facts (estimated)
Servings
16
Calories
733
Total fat
56g
Total carbohydrates
53g
Total protein
10g
Sodium
326mg
Cholesterol
141mg
You might also like