This Poke Cake is the stuff chocolate 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.
Preheat oven to 375 degrees. Grease & flour an 8x8-inch baking dish.
Brownies
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.
Peanut Butter Filling
In a microwave-safe bowl or measuring cup, melt peanut butter chips at 50% power 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! Let cool.
Peanut Butter Cool Whip Frosting
While the peanut butter is cooling, whip up the peanut butter frosting.
In a medium bowl, beat peanut butter with pudding mix and milk until smooth.
Fold in Cool Whip.
Spread frosting on brownies.
Decorate to your heart's content with Reese's peanut butter cups.
Notes
STORE/FREEZETo Store: Place in an airtight container and store in the refrigerator for up to 5 days.To Freeze: Place the cake in an airtight freezer-safe container and freeze it for up to 3 months. When ready to serve, shaw it in the refrigerator overnight.