Calling all chocolate lovers! My Peanut Butter Brownie Poke Cake is the stuff dreams are made of. Rich, dense brownies are filled with peanut butter, spread with a fluffy peanut butter frosting and topped with everyone’s favorite, Reese’s Peanut Butter Cups. Oh my! Thanks go out to our gold sponsor Imperial Sugar and our shout out sponsors, Davis Chocolate and Rodelle. I couldn’t have made all this deliciousness without their wonderful products.
I can’t believe it’s the last day of Choctoberfest & our giveaway! We’ve had so many great recipes shared and so much chocolate deliciousness that I’ll be sad to see it end. But the good part is I found terrific recipes I want to try just in time for the holidays!
I’ve already made Kahlua Hot Chocolate Cookies and healthy Baked Chocolate Mint Doughnuts but today’s recipe is actually my favorite, not to mention all my neighbors’ favorite too! I mean how can it not be when it is a dessert featuring a deep rich chocolate brownie, filled with peanut butter, and topped with fluffy peanut butter frosting & covered with Reese’s peanut butter cups. I know, right?! I’m drooling just writing about it.
I couldn’t decide what to make at first but I wanted to use Davis Chocolate‘s Peanutta Chips, who is one of our shout out sponsors for this event. Their organic peanut chips product is totally gluten & dairy-free as well as vegan. And they taste just like a spoonful of fresh ground peanuts. But, yep there was a but here, the recipe had to have chocolate in it too. Ummmm.
I know, brownies are rich in chocolate but how to incorporate the peanut butter?? Then the light bulb went off in my head – how about a poke cake! I’ve made a Chocolate Poke Cake before with a chocolate filling so why not chocolate brownies and peanut butter filling? It sounded like a yummy combination! So I baked up my homemade brownies, poked some holes in them, and let melted peanutta chips ooze on down into the holes. I mean, peanut butter and chocolate, duh, it’s a no-brainer!
Now poke cakes have to be topped with some sort of frosting to cover the holes but I didn’t want any ordinary frosting. With all that rich, dense chocolate they definitely needed a lighter touch. So I opted for a fluffy peanut butter Cool Whip frosting and it turned out to be the perfect pairing!
OK, you probably thought I was done right? Nope! I had to top it off with more of that decidedly wicked combo of peanut butter and chocolate – Reese’s peanut butter cups! Oh, I so love those! I just broke up some of that big bag of Halloween candy I had purchased and couldn’t stop adding more and more. Doesn’t it have you drooling just looking at it?!
This dessert is really perfect to make for the upcoming holidays whether it’s a Halloween party, guests coming in for Thanksgiving or Christmas get-togethers. It’s easy to make, if you can get past eating all the batter and frosting before you put it together, and you can shortcut it by using a boxed brownie mix. It comes out almost as decadently yummy as this one.
So go ahead take a bite! But watch out for that creature – he just might get to it first!
Enjoy a piece while you drool over all the chocolaty recipes from our Choctoberfest food bloggers below and don’t forget to hurry up and enter the giveaway – it ends tonight! Good luck!
- 1/2 cup butter
- 3/4 cup Rodelle Gourmet Baking Cocoa
- 1-3/4 cup Imperial Sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1 cup flour
- 1 cup Davis Chocolate's Peanutta Chips or peanut butter chips
- 1/2 cup smooth peanut butter
- 1 oz pkg sugar-free vanilla instant pudding
- 1 cup milk
- 2 Tablespoons Imperial Sugar powdered sugar
- 1 cup Cool Whip
- Garnish: Reese's Peanut Butter Chips
- Preheat oven to 375 degrees. Grease & flour an 8x8-inch baking dish.
- Melt butter in microwave and stir in cocoa. Let cool slightly.
- Add sugar and stir well.
- Whisk in eggs, vanilla and oil.
- Mix salt, baking powder and flour together.
- Stir dry mixture into butter-cocoa mixture until well incorporated.
- Pour into prepared baking dish.
- Bake 20 minutes. Remove to wire rack and let cool.
- Once cool, take the rounded end of a wooden spoon and poke holes in brownies, pressing down to bottom of pan.
- In a microwave-safe bowl or measuring cup, melt peanut chips in 30 second increments, stirring in-between, until melted.
- Pour into holes in brownies. Don't worry if some gets on the top of the brownies, all is good!
- While the peanut butter is cooling, whip up the peanut butter frosting.
- In a medium bowl, beat peanut butter with pudding mix, milk and powdered sugar until smooth.
- Fold in Cool Whip.
- Spread frosting on brownies.
- Decorate to your heart's content with Reese's peanut butter cups.