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So moist. So delicious. And so much more.™

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Specialty Desserts

Chocolate Peanut Butter Explosion

Karyn Masters Recipe shared by:
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I'm a chocolate & peanut butter fanatic! I have more recipes that call for these two ingredients than anything else. From cakes, to cookies, to ice cream, but this one is by far my favorite of them all! This is a very simple, but elegant looking dessert. With a little mixing & assembly, you'll create a beautiful dessert for any occassion with minimal effort, but it looks like a masterpiece.

  • Hands-On Time:
  • Total Time:
  • Servings: 6
  • Rating:

Ingredients

  • 1 box Duncan Hines Chocolate Brownie Mix (already prepared according to box directions)
  • 1 Box Duncan Hines Devil Food Cake (already prepared according to box directions)
  • Cream Cheese Peanut Butter Mousse (recipe follows)
  • Fudge topping
  • Brownie chunks
  • Mini peanut butter chips
  • Cream Cheese Peanut Butter Mousse:
  • 1 (8 ounce) bar cream cheese, softened
  • 1 (6 ounce) package peanut butter cups, crushed
  • 1/2 cup creamy peanut butter
  • Frosting:
  • 1 packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1/2 cup fudge topping

Baking Instructions

  1. Use a biscuit cutter or a glass turned upside down to cut out 6 brownie rounds. Take remaining brownies and cut into chunks and set aside.
  2. Use same "cutter" and cut out 6 cake rounds. Slice each round in half, horizontally, so as they're not too thick.
  3. For the Cream Cheese Peanut Butter Mousse: Cream peanut butter and cream cheese together until smooth. Stir in crushed peanut butter cups.
  4. Pour pack of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  5. Add fudge topping and mix well.
  6. Assembly:
  7. Begin with a layer of brownie, alternate layers of peanut butter mousse and chocolate cake, ending with cake.
  8. Frost top with Chocolate Almond Frosting Creations; top with chunks of brownie pieces.
  9. Melt remaining fudge and pour over the brownie pieces.
  10. Sprinkle mini peanut butter chips on top.
  11. Refrigerate a couple of hours until firm.

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Tips

Substitutions for oil

Substitutions for oil

When you are baking brownies or cakes, you can replace the oil with cooked, rinsed, drained & pureed beans. Black beans are best with chocolate; pintos with carrot or spice cakes and white with yellow and/or white cakes. You don't notice the difference, and you also add protein & fiber.


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