Irresistible Chocolate Peanut Butter Ooey Gooey Cake
This ultra-decadent cake layers chewy brownie, creamy peanut butter filling, and smooth chocolate ganache for a dessert that’s over-the-top delicious and surprisingly easy to make.
Ingredients
- 2 boxes brownie mix plus eggs, oil, and water per box
- 1 8 oz block cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 2 ½ cups powdered sugar
- ¼ cup heavy cream plus more as needed
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips
- ¾ cup heavy cream for ganache
- Optional toppings: chopped peanuts peanut butter cups, extra drizzle
Instructions
- Bake the brownie layers: Preheat oven to 350°F. Prepare two 9x9 pans lined with parchment and bake the brownie mix according to the box directions. Let them cool completely.
- Make the peanut butter filling: In a large bowl, beat the cream cheese, peanut butter, and softened butter until smooth and fluffy.
- Add powdered sugar and cream: Gradually mix in powdered sugar, then add heavy cream and vanilla. Beat until light and spreadable.
- Layer the cake: Place one brownie layer on a serving plate or tray. Spread half of the peanut butter filling evenly over it.
- Add the second brownie layer: Gently place the second brownie on top. Spread the remaining peanut butter mixture over the top and pipe swirls if desired.
- Make the ganache: Heat ¾ cup heavy cream until steaming. Pour over chocolate chips in a bowl and let sit 2–3 minutes. Stir until smooth and glossy.
- Drizzle with ganache: Pour or spoon the ganache over the top of the cake. Let it drip down the sides for dramatic effect.
- Chill the cake: Refrigerate for at least 30 minutes before slicing to help the layers set and make cutting easier.
- Serve and enjoy: Slice into squares and serve cold or slightly softened at room temperature for the ultimate ooey gooey treat.