Choco-Peanut Butter Mud Cake

Long time no post, eh?
Sorry about that, friends; it is called: "the first week of a new semester."
It has been crazy all week, new schedule, new people, new routines, not boatloads of homework...
But I knew this was going to happen, so while I was home over Christmas break, I pre-prepared two or three blog posts to hold you folks over until things settled down.
So I give you:
The Choco-Peanut Butter Mud Cake!


Do not be deceived, dear friends! This cake/brownie/pie/dessert has no mud in it! The name is only because of its resemblance when eaten straight out of the oven! Fooled you, didn't I?



This recipe is based on a long-standing recipe for homemade brownies that my mother passed down to me. (I believe she got the recipe off of the box from the baker's unsweetened chocolate bars. You can find the original recipe here.)

I had all intentions of making the recipe just as it says on the box, (not the box brownie mix, mind you, but the box of unsweetened chocolate.) but very rarely do I actually follow a recipe. So as soon as I broke out the bowls and the butter, I knew it was the beginning of a beautiful new creation.

**Note: these pictures were taken when the mud cake was cut after being taken directly out the oven. It didn't have more than 5 minutes rest time out of the oven before it was devoured. And in my opinion, it is best when eaten right out of the oven. It is warm and gooey, just the way a good brownie should be. After cooling, though, the mud cake stiffens up quite a bit. So however you prefer. (It is delicious either way.)

There is also a bonus recipe! Ever had Reese's Hardshell? This is the homemade version. It is absolutely divine!

Choco-Peanut Butter Mud Cake

serves: 12
time cook: 1 hour




Ingredients:

CHOCOLATE BATTER:
4 Squares Baker's unsweetened chocolate
1 1/2 sticks (12 Tbs.) butter
4 eggs
1 cup brown sugar
1/2 cup white sugar
3/4 cup self-rising flour
1 tsp. vanilla
1 tsp. salt
1/2 cup white chocolate chips*
1/2 cup white chocolate chips*
1/2 cup chopped Reese's*

PEANUT BUTTER SWIRL:
1 cup peanut butter
 1/4 cup white sugar
1 egg
1 tsp. salt
1 tsp. vanilla

**Note: you can swap out all dark chocolate, all white chocolate, or all Reese's. The recipe is very flexible.

Directions:




1. In a large bowl, melt butter and unsweetened chocolate in the microwave at 30 second intervals until completely melted.



2. It will look like this.



3. Add the eggs.



After adding the eggs, the batter will thicken.



4. Add the brown sugar, white sugar. Mix well.



5. Add the flour, vanilla, and salt. Mix well.

6. Add all of the luxurious "chocolat" (Pronounce it in a French accent. It sounds better.)



7. Pour the chocolate batter into a greased pan. (I used a 11" round stone.)

8. Make the Peanut butter swirl by melting the peanut butter, then mixing in the sugar, salt, vanilla, and egg.

9. Spoon over chocolate batter and swirl in with a knife.

10. Bake in a 350F oven starting at 30 minutes. Continue at 5 minute intervals until the center comes out clean when a toothpick is inserted.


11. Let cook at for at least 10 minutes and serve with ice cream and Chocolate Peanut Butter Hardshell. (Recipe below.)


12. Savor it.
      Enjoy it.
      New Years Resolutions says who?




Chocolate Peanut Butter Hard Shell




Ingredients:

1 cup peanut butter
4 Tbs. (1/2 stick) butter
4 Tbs. (1/4 cup) coconut oil
1 cup chocolate chips

Directions:

1. In a medium-sized bowl, melt peanut butter, butter, and coconut oil in the microwave at 30 second intervals until melted. Stir to combine.



2 Add chocolate chips, stir well. Continue melting at 30 second intervals, stirring really well, until mixture is smooth and glossy.
















3. Spoon it directly into your mouth. Serve over ice cream.



Stay hungry, my friends.

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