Way Back Wednesdays: Peanut Butter Cup Brownie Torte

I entered a contest on Facebook and when people saw the photo they wanted the recipe (if you are bored and want to help me out go here). It got me realizing that many of the great recipes that I have on here people don’t know about. The average blog reader only sticks around 2 years, so if I have been around 6, there are many a treat that you might have missed out on. So for the summer since I am a wimp and don’t want to turn on the oven as much, I will be featuring Way Back Wednesdays. And yes, if you are wondering that is a nod to Mr. Peabody and the WABAC machine. :D

The first feature is the Peanut Butter Cup Brownie Torte that prompted this idea in the first place. I will warn you that if you make this the American Diabetes Association will put a red flag by your name for making this. :P But red flags be dammed. I will also warn you that this is pretty rich, but darn good. To cut down on the richness if you desire I would use less peanut butter mousse. I didn’t but I have a gold medal in sweets eating and you might still be at amateur status. :)

One of the questions asked by a reader was: How do you actually get people to eat your food? I bake and my family will try like ONE slice/piece/whatever and be like wow this is great! And then they don’t eat any more so I’m left with a huge batch of whatever that I can’t eat by myself. So how do you do it?

Much of it goes with my bff to his work. They are mostly male co-workers and are more than happy to eat homemade baked goods. I sometimes give to the neighbors. Sometimes to my hockey team or the referees I work with. The only thing that is hard to pawn off on are the frozen treats. Though if they knew they could make frosting out of melted ice cream, they might be more willing to take it.

Peanut Butter Cup Brownie Torte

6 brownie rounds (recipe follows)

peanut butter cream cheese mousse (recipe follows)

lots and lots of peanut butter cup pieces (I chopped up about 15 Reese’s Peanut Butter Cups)

chocolate ganache (recipe follows)

Brownie Rounds

7 TBSP unsalted butter, melted

1 cup granulated sugar

1 egg

1 egg yolk

½ tsp vanilla extract

¼ cup cocoa powder ( I used Green and Blacks)

½ cup all-purpose flour

¼ tsp baking powder

pinch of salt

½ cup semi-sweet chocolate chips

Preheat oven to 325F.

Butter and flour Six 4 ½ -inch Diameter Spring Form Pans. Set aside.

Using a stand mixer with the paddle attachment, mix together butter and sugar, about 2 minutes.

Add in egg, egg yolk, and vanilla. Beat another minute.

Pour in cocoa, flour, baking powder and salt. Mix on low speed until fully incorporated.

Fold in chocolate chips until completely distributed throughout the brownie batter.

Using measuring cups, pour a heaping 1/3 of a cup into each of the 6 prepared pans. If there is any batter left over, try to as evenly as possible, add to the prepared pans.

Bake for 20-23 minutes.

Remove from oven and let cool.

Peanut Butter Cream Cheese Mousse

½ cup whipping cream, chilled

5 ounces cream cheese, at room temperature

1/3 cup plus 2 TBSP powdered sugar

1/3 cup peanut butter (I used Jif…duh)

Using a stand mixer with the whisk attachment, whisk the whipped cream on high until stiff peaks form.

Place into a bowl and set aside.

Add the cream cheese and peanut butter and whisk on medium speed, until fully incorporated. Add powdered sugar and mix until combined.

Add whipped cream back into bowl and whisk on medium high until peanut butter mixture and whipped cream are fully incorporated and the texture is light and fluffy.

Place into a medium sized bowl and set in fridge while brownies fully cool. At least 30 minutes.

Chocolate Ganache

4 ½ ounces semi-sweet chocolate, chopped finely

½ cup heavy whipping cream

Place chocolate in a medium bowl.

In a small saucepan bring cream to a boil. Once the boil starts, pour over chocolate.

Let sit 5 minutes.

Whisk until mixture is smooth and glossy.

To Assemble the Torte:

Remove brownie from spring form pans. If still too warm, place in freezer for about 10 minutes.

Place one brownie circle on a plate. Add about a 1/8 cup of peanut butter mousse (I added much more to mine and actually doubled the recipe…but for photo reasons only. That much filling would be too much).

Scatter a handful of peanut butter cups.

Place another brownie round on top of the that. Then add another 1/8 cup peanut butter mousse. Then peanut butter cups.

Place third and final brownie round on top of second layer. Add a ¼ cup for the top layer of peanut butter mousse. And more peanut butter cups.

Pour ½ the ganache over the top of the torte. It might take some peanut butter cup pieces with it down the side. Just add more on top, you know you wanted to anyway. ;)

Repeat and make a second torte. You should have two total. You can share…but why would you? :P


  1. It’s my birthday today and I totally think that I am going to make this for my 40th next year! Damn….I could lick the screen right now.

  2. OMG, what a beauty!



  3. I just woke up to find this in my reader and I am in serious need of a slice and a fork. Immediately.

  4. I’m all about the richness of this dessert. But I too am often left with a lot of leftover baked goods – I bring mine into lab!

  5. Woah, this recipe gave me cause to pause and rethink about those diet plans.

  6. Voted. Beyond being a loyal reader, and it being one of the best pictures by far, you deserve extra credit for the photo being of something YOU created. I noticed a lot of entries were of restaurant entrees..and a few people decided to submit too damn many times.

  7. It’s such a pretty cake/torte thing :) I will admit that over the last month I went over your recipe index and read every single one of your posts (at least the ones mentioned on the index). I have only ever done this once (maybe twice)and it takes a lot of concentration because I went through all of them in like no more than 13 days, honest. But I’m glad your doing the WBW because now I might be able to read ones I missed, like this torte…it is not on the list :P

  8. YUM!! My favorite flavors choc & pb!!
    Question… does this need to be refrigerated because of the mousse? I’m thinking of making the mousse as a cupcake frosting and I’m wondering if it can stand at room temperature.

  9. That looks sooo delicious…

    I’m thinking I might could tweak a little and fix in a trifle bowl….I would hate to exert myself too much :)

    Looking forward to more Way Back Wednesdays!

  10. Roxanne says:

    Oh man! I remember when I first found your website I looked through all your recipes and saw this one and just had to try it. The PBCC Mousse is the best “pb frosting” I’ve ever come across. In fact seeing this again makes me feel like making one now! Also, I voted for your photo :D.

  11. Oh, my…

  12. I remember this recipe. It’s what got me reading your blog. Still haven’t made it….too afraid I would eat the whole thing.

  13. :Drool:

  14. That should say Drool!

  15. Peabody says:

    @Pam- yes, best to store in fridge, but let come to room temperature before serving.

  16. Oh this torte looks sinful! Which means it is perfect! I have only been reading your blog for about a year and a half to two years (don’t worry I’m not going anywhere!) and so I can’t wait to see some of the recipes from ‘way back when’!

  17. That looks lovely and decadent. But while I love you and your recipes, I would not love anything that involves peanut butter. Bleh! So I will just enjoy it visually.

  18. Wow!! I will keep this in mind for the peanut butter lovers in my life.

  19. Melinda K says:

    I feel a rumbling in my tummy right now! Yum!

  20. Thank you for sharing this recipe again, it looks unbelievable! I’d go crazy over this creation.

  21. I remember the first time you posted this recipe. I saw the photo and immediately thought FOOD PORN!

    I made this recipe once, and alas, turns out me and a group of my friends (half were men) are a bunch of dessert wussies and couldn’t handle this. Small portions all around…and then enough leftovers for everyone to have some with lunch the next week. It was the 5 loaves/2 fishes of desserts for us.

  22. Oh my that looks wonderful! Thankfully for me I have neighbors and hubby’s workmates who never mind helping to finish the leftovers.

    Cook Lisa Cook

  23. This recipe looks insane!!!!!!

  24. Wow those look amazing! too bad we don’t get Reese’s Peanut Butter Cups in South Africa… :(

  25. You’re killing me. Killing me :)! I just hope I can live long enough to make this :). Fantabulous! :)

  26. Jessica says:

    It isn’t often that a picture makes my mouth water, but this one sure did! My bf’s birthday is coming up and I’m SO making this for him- brownies and pb cups are his favorites.

  27. How could I reach the tender age of, oh.. nevermind, and not know it was a WABAC? Really? It was never in writing, always just spoken.. way back. Come on, how did I not know this??

  28. oh i could devour that torte! u r amazing peabody :)

  29. I made this for the 4th and a small slice nearly knocked me out, I’m a pretty practiced dessert eater too. Still working on it, heavenly!

  30. This looks incredible!

  31. Damn! that looks so good! Will try this on my turn for goodie day at work. Gotta share the “love”, right??

  32. That is one of the most yummy desserts that I have seen! Very low cal right??

  33. @Dede- pretty much zero calories. :)

  34. I’ve seen this a while back on Pinterest and it’s been on my mind ever since. I already have a plan for it (double celebrations around here next weekend calls for some cake)
    Thanks for sharing, just linked to it in my 100 chocolate recipes round-up http://www.roxanashomebaking.com/100-chocolate-recipes/


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