peanut butter fudge brownie torte

peanut butter fudge brownie torte


  • 1 cup unsalted butter
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups sugar
  • 3/4 Cup + 2 tablespoons (4 oz) unbleached white flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter, softened
  • 1/2 cup natural peanut butter
  • 2 1/2 cups confectioners sugar
  • 1/2 cup cocoa powder
  • 1/2 cup cream or milk
  • confectioners sugar for dusting


{for the brownies}
Step 1
Preheat the oven to 350 degrees.

Lightly grease and line two 8 inch cake pans with parchment paper.
In a large saucepan melt together butter and sugar; allow mixture to cool to lukewarm.

In a separate bowl, beat together eggs and vanilla. Beat the egg mixture into the butter mix in the saucepan.

Slowly stir in the cocoa powder, and lastly, stir in the flour, baking powder and salt.

Divide the batter between the two pans, smoothing the tops.
Bake 22-25 minutes, rotating the pans halfway through baking.
The center should be just set, and a toothpick inserted in the middle should come out with moist crumbs, not raw batter.

Allow to cool in the pan for 10 minutes, then unfold the brownies onto a cooling rack to cool.
{for the frosting}
Step 2
Beat the butter and peanut butter together until smooth.
Add in the cocoa powder.
Alternate beating in the confectioners sugar and milk; beat until smooth and creamy.

When the brownies are cooled, move one layer to a cake stand.
Cover the first layer with half the frosting.
Add the second layer and frost with remaining frosting.
Dust with powdered sugar.

Store in the refrigerator; remove 1 hour before serving for best texture and re-dust with powdered sugar.