Servings: 16

Weight Watcher Smart Points: 37

Preparation Time: 90 Minutes

Cooking Time: 60 Minutes

Ready In: 150 Minutes

Ingredients

  • 1 box fudge brownie mix (make sure it's a family size) plus the eggs, oil, and water called for on the box OR Use your favorite homemade recipe
  • 4 Tablespoons butter, softened
  • 4 ounces chocolate
  • 1 box chocolate cake mix plus eggs, oil, and water called for on the box OR Use your favorite homemade recipe
  • 2 8 oz. packages cream cheese, softened
  • 1 cup creamy peanut butter
  • 4-6 Tablespoons half and half
  • ½ cup heavy cream
  • 8 cups sifted powdered sugar
  • 1 Tablespoon vanilla

Instructions

  1. You will need two 9 inch round brownie layers and two 9 inch round cake layers
  2. If you have enough pans, feel free to make them both at once, but I had to do them separately since I only have two 9 inch pans.Grease the pans then cut 2 circles of parchment paper the same diameter of the pan and place them in the bottom
  3. Grease the top of the parchment paper.Prepare the brownie mix according to package directions
  4. Divide the batter evenly between the two pans
  5. Bake according to package directions
  6. Allow to cool in the pans, then run a knife along the outside edge
  7. Flip the pans and the brownie should come right off
  8. Peel off the parchment paper.Repeat with the cake batter.Meanwhile, make the frosting
  9. In the bowl of an electric mixer, beat together peanut butter, cream cheese, butter, and vanilla
  10. Add in the powdered sugar, a few cups at a time, beating slowly after each addition (otherwise you’ll end up with huge mushroom clouds of powdered sugar!)
  11. Once most of the powdered sugar is incorporated, add in 4 Tablespoons of the half and half
  12. Beat on high speed until smooth
  13. The frosting should be thick but easily spreadable
  14. If it still pulls when you try to spread it with a knife, add more half and half, a Tablespoon at a time, until the desired consistency is reached.Once the cakes and brownies are all cooled and removed from the pans, you’re ready to start frosting! Start by putting a small dollop of frosting on the plate/board/platter where you’ll be frosting the cake
  15. (Note: Only do this if you aren’t intending to move the cake after decorating it.) Place one layer of brownie on top
  16. Add a large scoop of frosting and use an offset spatula to work the frosting from the center out to the outsides of the cake
  17. It’s fine if there’s frosting hanging off the sides.Place a layer of cake on top of the first layer of frosting
  18. Follow the same frosting techniques
  19. Repeat with the remaining layer of brownie and cake.For the final layer, place a large scoop of frosting on top of the cake and use a spatula to press it out to the edges
  20. You want this layer to be fairly thin
  21. It’s main purpose is to pick up any loose crumbs
  22. Use your spatula to smooth out the extra frosting on the sides
  23. Refrigerate the cake for at least an hour.In the meantime, make the ganache
  24. Chop the chocolate and place it in a heat proof bowl
  25. Heat the cream in a saucepan over medium heat until very hot to the touch
  26. Pour it over the chopped chocolate and allow it to set for a few minutes
  27. Stir the mixture vigorously until it begins to form a smooth, creamy chocolate coating.Once the crumb coat is set, remove the cake from the fridge and give it one last coat of frosting
  28. Pour the ganache over top of the cake, allowing it to drip over the sides
  29. Decorate with peanut butter chips, if possible.

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