Reese’s lovers, have I got something for you, Reese’s Layered Brownie. A not-to-sweet peanut butter buttercream frosting sandwiched between two layers of dense fudge brownies and topped with crushed candy, nuts, chocolate and of course, Reese’s Peanut Butter Cups. This will quickly top your list of favorite desserts.
Birthday’s are a pretty big deal around our house. For a whole week the person who is celebrating is treated like a king/queen. One of the birthday perks is choosing the type of birthday cake that they want. When the kids were little they usually chose cakes from the bakery, they liked cakes that were decorated with the current fads. Now that they are getting a little older it’s more about the flavor than it is about the decorations.
My youngest M.I.T. (man in training) just celebrated his birthday week and when asked what kind of a cake that he wanted, I was expecting him to choose what he always chooses. He’s my predictable child, who doesn’t really like change. To my surprise he chose something different then he had from years past. He challenged me to make a cake with chocolate and peanut butter. With a little experimenting and some creativity he was presented with a cake that has become a favorite with everyone who had a slice.
2 boxes fudge brownie mix (Ghirardelli’s triple chocolate)
1/3 cup butter, softened
1/3 cup vegetable shortening
2/3 cup peanut butter, creamy
1 teaspoon vanilla
4 cups confectioner’s sugar, sifted
4-6 tablespoons milk
6 Reese’s peanut butter cups
nut topping, chopped
Marble Mix’ins Butterfinger cookie crunch
Reese’s hard shell topping
Reduce Fluster with the Right Tools:
- 2 boxes fudge brownie mix
- ⅓ cup butter, softened
- ⅓ cup vegetable shortening
- ⅔ cup peanut butter, creamy
- 1 teaspoon vanilla
- ½ teaspoon salt
- 4 cups confectioner's sugar, sifted
- 4-6 tablespoons milk
- 6 Reese's peanut butter cups, halved
- nut topping, chopped
- Marble Mix'ins Butterfinger cookie crunch
- Reese's hard shell topping
- Prepare brownies according to package directions. Divide batter into 2 8-inch round cake pans.
- Cool brownies on a cooling rack. When completely cool, refrigerate for 1 hour before frosting.
- On medium speed, cream together butter and shortening. Add peanut butter, vanilla and salt, continue mixing until combined.
- Gradually add sugar, one cup at a time, scraping the sides of the bowl often.
- The frosting will be a little dry, add milk 1 tablespoon at a time until the frosting is light and fluffy.
- Refrigerate until ready to use.
- Frost the layers of the brownies, using a generous amount on the top and sides.
- Add nuts to the side of the cake (how to video)
- Sprinkle Butterfinger crunch on the top, add Reese's halves and stream Reese's hard shell over the top.
- Keep refrigerated.
I couldn’t be more thrilled with how this cake turned out. Everyone who was at the party raved about how pretty it was and how delicious it tasted. I posted a picture of the cake on Instagram and my work buddies gave me a really hard time when I didn’t show up with the leftovers. If there had been any I would have shared.
**Don’t tell but I just made another cake that I’m going to bring to work tomorrow. I’ll let you know if it’s a hit or not.
Disclosure: Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will receive a commission. I only recommend products or services that I personally believe will add value to my readers. All opinions stated are strictly my own. Read our full disclosure policy for more information.