Extreme Dessert: Peanut Butter Chocolate Cookie Brownie Cake Creation

Inspired by the amazing creations I've been seeing lately on pinterest (specifically this one), I decided to have my go at an extreme dessert.

Doesn't it look delicious? It was. I took it to a party that involved a number of adults and a whole slew of teenagers. It was adored. It was enjoyed. It was sinful. It was delicious.It was like a giant peanut butter cup, but with extra added deliciousness.


Layer #1 - These brownies. Seriously, best brownies ever. I recommend not adding the chocolate chips for this particular creation though.

Layer #2 - Chocolate Chip Cookie. I went ahead and added vanilla chips and butterscotch chips to the dough instead of chocolate. I meant to add peanut butter chips instead of butterscotch, but whoops, they sort of look the same.

Layer #3 - A little creation that reminds me of the filling for a Reese's Peanut Butter cup.

Layer #4 - Another cookie

Layer #5 - More Brownie

In between layers - A marshmallow creme frosting.

To top it off - A hard chocolate frosting.


BEST DESSERT EVER.

It was so rich I almost had a heart attack just making it. I don't know if I'll ever be able to make it again without weighing 400 lbs.

Now to the tricky business....how you make a peanut butter brownie cookie cake creation.

First, make the peanut butter layer.

Ingredients
1 8 oz package cream cheese
1 cup sugar
1 cup peanut butter

1. Just whip it all together with a hand mixer.

2. Line one 9 inch round cake pan with parchment paper. Smash your delicious peanut butter concoction into the pan and smooth out the top. Put it in the freezer. Use the parchment paper to transfer it out of the cake pan when frozen (especially if you are like me and only own two round cake pans because you'll need them for the other layers).


Second, Make the brownie layer.

Use this recipe for brownies. You will never be sorry if you make those (except when you have to run 10 miles to burn the calories, but even then it will be worth it).

The only difference you need to make is to line two 9 inch round cake pans with parchment paper, spray with cooking spray, and divide your brownie dough up among the two pans. Bake like normal. Cool on a wire rack. The parchment paper will allow you to transfer them out of the pan once they are cool. Easy peazy.


Third, make the cookie layer.

Mix up your favorite chocolate chip cookie recipe. Mine is:

1 cup shortening (this grosses me out, but I still do it)
1 cup brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups flour
1 cup chips (peanut butter, chocolate, or vanilla)

1. Put the shortening, brown sugar, and sugar into the mixing bowl of your stand mixer. Whip it up.

2. Add in the egg vanilla, baking soda, and salt. Mix it up until everything gets pretty smooth.

3. Add in the flour and mix until you've got a good dough.

4. Fold in the chips.

Now this is the part where it changes for the cake.

5. Line your two 9 inch round cake pans with parchment paper. Spray with cooking spray. Put half your dough in each pan. Smash the dough down so it fills up the circle.

6. Bake at 325 degrees for about 12 minutes.

7. Cool completely on a wire rack.



Fourth, make the marshmallow creme frosting.

Ingredients

1/2 cup butter
1 cup powdered sugar
7 oz marshmallow creme

1. Put ingredients in bowl. Whip it up with a hand mixer.
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It doesn't look like it will be enough, but it totally will be.


Fifth make your hard chocolate glaze.

Ingredients

1/2 cup butter
10 oz chocolate, chopped up into small bits (I used half milk chocolate and half semi-sweet)

1. Melt the butter and chocolate together in a double boiler.


ASSEMBLY

1. Pull out one of your brownie layers and plop it onto your chosen cake display device. Remove the parchment paper. Smother the brownie with marshmallow creme frosting.

2. Whip out one of your giant cookies. Put it on top of the brownie. Smother it with marshmallow creme frosting.

3. Remove your frozen peanut butter deliciousness and plop it on as well. Smother with marshmallow creme.

4. Repeat step 1.

5. Repeat step 2.

6. Slowly pour your hard chocolate glaze over the cake. You can let it drip down if you like that look, or you can be really patient and wait until the chocolate starts to harden and spread it out evenly over the top and sides. Hint: the fridge helps it harden faster.



Leave it out for a bit to let everything meld together and for the peanut butter layer to thaw a bit. Then, slice into it and reveal all that goodness.



Enjoy your extreme dessert-ing!