Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Thursday, 20 June 2013

Peanut Butter Cookie Dough Brownie Torte

I had some leftover brownie batter the other day, as you do . . . and I wanted to do something unusual with it. (I know . . . what kind of person has leftover brownie batter? ME, that's who!)

Anyways, we(I) fancied a pie . . . or a cake . . . or something inbetween. And, well . . . you know how it is . . . peanut butter and chocolate just go so very fantastically well together, don't they?

And so I came up with this torte, which is like a cross between a cake and a pie. It's round like a pie. It's round like a cake. But that's where the similarity to either one ends.

It's soft and fudgily scrummilicous!

Each bite has all the moreish qualities of a chocolate brownie, but also the tastiness of a peanut butter cookie.

The only way it could taste any better is with a nice scoop of Vanilla Bean Ice cream on top . . . and some fudge sauce drizzled over it all . . . but I didn't have any.

We had to make do with clotted cream. Oh ♥ ♥ ♥ the pain of it all!

 photo Pnutbuttercookiedough_zpsa08dfc2a.jpg

*Peanut Butter Cookie Dough Brownie Torte*
Serves 8
Printable Recipe

Peanut Butter and Chocolate are a marriage made in heaven. This is a tasty, moist brownie pie, just stogged full of peanut butter cookie dough. Oh so scrummy. Top with a scoop of vanilla ice cream to serve if you dare!

For the Brownie part:
3 ounces continental style dark chocolate (at least 70%cocoa solids)
3 ounces butter (1/4 cup plus 2 TBS)
2 large free range eggs
1 TBS vanilla
1/4 tsp salt
12 ounces of sugar (1 1/3 cup approx.)
6.5 ounces plain flour (1 1/4 cups)

For the Peanut Butter Cookie Dough part:
8 ounces creamy peanut butter (1 cup)
2 ounces caster sugar (1/4 cup)
2.5 ounces soft light brown sugar (1/4 cup)
4 TBS butter, melted
2 TBS plain flour
1 tsp vanilla
1 large free range egg, beaten

Vanilla Bean Ice cream to serve (optional)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch round baking tin and line with parchment paper. Butter the parchment paper. Set aside.

Make the brownie batter. Melt the chocolate and butter together in a saucepan, stirring until smooth and amalgamated. Stir in the sugar, vanilla and salt. Beat in the eggs, one at a time. Fold in the flour. Set aside.

Cream together the peanut butter and sugars for the cookie dough part. Stir in the beaten egg, butter and vanilla. Stir in the flour.

Drop the peanut butter batter into the prepared pan in mounds spaced somewhat apart. Drop the brownie batter in between the peanut butter mounds. Drag a knife through to swirl the batters together somewhat and then smooth the top over.

Bake for 45 to 50 minutes until completely set and shiny on top. Allow to cool completely before slicing into wedges to serve. A scoop of vanilla ice cream goes very well!


  1. oh my, that is amazing, you hit the jackpot with this one wow!!!

  2. This recipe seems very interesting but I didn't quite understand what you wanted to achieve with the effect on the photos though :(

  3. I don't understand what you are getting at teawitherika?????

  4. PS - This isn't a food photography page by the way. Just a recipe page.


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