Best Brownie Butter Cake Recipes

EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
• Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
• Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
• Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
• Frost cake with chocolate frosting and top with remaining peanut butter cups.

FUDGY PEANUT BUTTER BROWNIE CAKE

Steps:

• HEAT oven to 350 degrees F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
• PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread batter evenly into prepared pan.
• BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely.
• PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE RECIPE - (4.3/5)

Steps:

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen. BROWNIES: Make brownie dough according to instructions on the back of the box. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at the temperature on the box, reducing baking time to about 20 minutes. You can also bake 1 big brownie, which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy. When brownies are done baking, allow to completely cool. ICE CREAM: Combine milk, cream cheese, sugar, and peanut butter together in the bowl of a stand mixer or with a hand mixer. Mix until completely combined. Fold in the cool whip. ASSEMBLY: Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan. Put the first brownie layer in the bottom of your pan. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with the first group of chopped Snickers. Top with half of the peanut butter ice cream. Add second brownie to the pan, on top of the ice cream. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with the second group of chopped Snickers. Top with remaining peanut butter ice cream. Allow ice cream cake to freeze completely. When frozen, remove from springform pan and remove parchment paper from sides. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides. Cover with remaining chopped Snickers and a little more caramel and chocolate sauce. Freeze for about an hour, then serve.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE

Steps:

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
• Brownies: Make brownie dough according to instructions on back of box.
• Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal.
• Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).
• When brownies are done baking, allow to completely cool.
• Ice Cream: Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
• Fold in the cool whip.
• Assembling it all: Line the sides of an 8-inch springform pan with parchment paper.
• The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan.
• If you want, put a cardboard cake circle in the bottom of the pan.
• NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
• Put the first brownie layer in the bottom of your pan.
• Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie.
• Top with first group of chopped snickers.
• Top with half of the peanut butter ice cream.
• Add second brownie to the pan, on top of the ice cream.
• Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce.
• Top with second group of chopped snickers.
• Top with remaining peanut butter ice cream.
• Allow ice cream cake to freeze completely.
• When frozen, remove from springform pan and remove parchment paper from sides.
• Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
• Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE

Steps:

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
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GOOEY MARSHMALLOW PEANUT BUTTER BROWNIE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9-inch baking pan.
• In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be stiff).
• Press TWO-THIRDS of the batter into the bottom of the prepared baking pan (using floured hands); pat down evenly, the layer will be thin.
• Bake for 10 minutes.
• Meanwhile, combine the remaining 1/2 cup condensed milk and the marshmallow creme in a bowl; stir in the peanut butter chips/morsels.
• Remove the pan from the oven; spread the marshmallow mixture evenly over the brownie layer.
• Carefully drop the remaining batter by the spoonfuls over the marshmallow mixture.
• Bake for another 30 minutes.
• Cool completely in pan on a wire rack.

BROWNIE - PEANUT BUTTER CAKE (BY: BETTY C)

Steps:

• Heat oven to 350°F
• Grease dome pan and bottom of insert with shortening.
• Make brownie mix as directed on package using water, oil and eggs.
• Pour batter into dome pan to fill like; lock insert pan into place.
• Bake 35 - 40 minutes.
• Cool 20 minutes; remove insert pan. Completely cool cake in dome pan before filling, about 1 hour. (For easier filling, freeze cooled cake 30 minutes if desired.).
• In medium bowl, mix cream cheese, peanut butter and powered sugar with spoon until smotth. Spoon mixture to top of cake.
• Invert cake onto serving plate. Microwave frosting as directed on tub. Pour frosting over entire cake. Decorate with confetti or sprinkles.

GOOEY PEANUT BUTTER & BROWNIE DUMP CAKE

Steps:

• Heat oven to 350°F.
• Microwave semi-sweet chocolate, peanut butter and 1-1/2 cups milk in microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Sprinkle evenly with dry brownie mix. Drizzle with butter, then remaining milk.
• Bake 45 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Cake will be very dense.)
• Cut cake into 16 pieces. Serve in dessert bowls topped with COOL WHIP.

CAKE MIX PEANUT BUTTER BROWNIE RECIPE RECIPE - (4.2/5)

Steps:

• 1.Using a hand held or Kitchen Aid Mixer, mix the cake mix, eggs and oil. Add and mix peanut butter. Stir in your nuts and chips. The mixture is thick! 2.Pat the batter into a 9 x 9 inch pan. 9 x 13 can also be used if you want them a little thinner. 3.Bake 14-17 minutes at 350° or until golden brown like in the photo. These need to sit for at least 20 minutes after cooking since they are soft and gooey.

PEANUT BUTTER BROWNIE DUMP CAKE

Steps:

• Heat oven to 350°F.
• Microwave semi-sweet chocolate, peanut butter and 1-1/2 cups milk in microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Sprinkle evenly with dry brownie mix. Drizzle with butter, then remaining milk.
• Bake 45 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Cake will be very dense.)
• Cut cake into 16 pieces. Serve in dessert bowls topped with COOL WHIP.

BROWNIE BUTTER CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Grease and line a 4×8-in loaf pan with aluminum foil. BROWNIE: Melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove. BUTTER CAKE: Beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition. Fold in sifted flour and baking powder, alternately add in milk, mix to form batter. Spread the butter cake batter over brownie, bake in oven at 320°F for 25 to 30 minutes or until cooked. Cook's Notes: I mixed the butter cake batter while baking the brownie. Then I poured the butter cake batter VERY QUICKLY onto the "hot" brownie. The butter cake batter will melt instantly. The second time I baked this brownie butter cake, I put the butter cake batter into a piping bag and cut a big hole at the tip, pipe in the butter cake batter quickly, and just shake and tap the pan to smooth the top.

PUMPKIN BROWNIE POUND CAKE W/ BUTTER GLAZE

Steps:

• Preheat oven to 350 degrees F. Use a 12 cup Bundt pan. Spray with non stick cooking spray, NOTE: I USED BAKER'S JOY. Set aside till needed. These are the main ingredients to make the Pumpkin Mixture of the cake.
• This is the pan I used. Nordic Ware Anniversary Bundt Pan with a capacity of 12-15 cups.
• Using a large bowl add in the cake mix, oil, 4 eggs, pudding mix, vanilla Bean Paste & evaporated milk. Then Beat till blended together about 2 minutes. Set aside for a few minutes until you make the Brownie portion.
• In a separate bowl add the brownie mix, 2 tablespoons of water, 1/3 cup oil, & 2 large eggs. Beat until blended together. You may want to follow directions on box for Brownies, I used 2 eggs to make it more like a cake batter rather than a brownie consistency.
• Now Pour the pumpkin mixture into prepared Bundt pan.
• Next pour the brownie mixture on top of the pumpkin batter. Place in a preheated 350 degree F. oven and bake for 55 minutes to 1 hour, or until toothpick inserted into center of cake comes out clean.
• Remove from oven and allow to sit at least 10 minutes before inverting onto a wire rack to cool completely. Once completely cool place on a cake server, dust with powdered sugar, & serve or you may choose to-
• Prepare glaze by adding the powdered sugar, softened butter, vanilla bean paste or extract in a medium size bowl, the add milk one tablespoon at a time, and whisk or beat till desired consistency is reached. Adding one tablespoon of milk at a time.
• Drizzle glaze over cake as desired, add sprinkles if desired before glaze hardens. Garnish as desired.
• Cut serve and enjoy.