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Ooey Gooey Chocolate Peanut Butter Goodness…

Peanut butter and chocolate ganache frosting on a chewy brownie square? Yes, please!

Oh, delicious combination of chocolate and peanut butter, how we love you so. These bad boys are irresistibly moist and often devoured in less time than they take to make. And if you really want to bat it out of the park at that next potluck, this one’s a major winner. The gooey, marbled peanut butter and chocolate ganache frosting will reel you in and win you over with its decadence…trust us when we say you won’t be the only one reaching for seconds. Needless to say, they’re a huge hit in our household and we’re willing to bet that they will be in yours too!

Feeling extra indulgent? Try cutting the frosted brownie cake in half and double decker-ing it. Oh yes.

Fudgy Sheet Cake Brownies

Serves 10-12 45 minutes

  • CAKE:
  • 2 cups flour
  • 2 cups sugar
  • 4 tablespoons cocoa
  • 2 sticks butter
  • 2 eggs, beaten
  • 1/2 cup buttermilk
  • 1 cup boiling water
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup melted creamy peanut butter
  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  1. Preheat oven to 350º F and grease a 18x13 sheet cake pan.
  2. In a mixing bowl, combine flour, sugar and salt.
  3. Melt butter in a sauce pan, add cocoa, stir together then add boiling water. Allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.
  4. In a measuring cup, whisk together buttermilk, beaten eggs, baking soda, and vanilla. Add to butter/chocolate mixture.
  5. Pour into sheet cake pan and bake for 20 minutes. Cool before frosting.
  6. While cake is baking, place chopped chocolate into a medium bowl and heat cream in a small sauce pan over medium heat. When cream has come to a boil, remove from heat and pour over chopped chocolate. Whisk until smooth and allow to cool slightly before pouring over cake.
  7. Heat peanut butter in microwave for 30-40 seconds, until it can be poured but not until completely liquified.
  8. Pour ganache and peanut butter across cooled cake making alternating stripes, (think: American flag!). Swirl with a butter knife or similar utensil to create marbling effect.
  9. FUN TIP: To create an easy pattern, drag a toothpick perpendicularly through the stripes of ganache and peanut butter!

Recipe adapted from Sally's Baking Addiction