Chocolate Peanut Butter Explosion
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 44 mins
Total time: 1 hour 9 mins
  • Budge's brownie layer:
  • 1½ sticks (12 tablespoons) lightly salted butter
  • 4 ounces unsweetened chocolate
  • 4 eggs
  • pinch of salt
  • 2 cups sugar
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Topping:
  • 35 miniature Reese’s cups (10 ounces)
  • 2 ounces semi-sweet chocolate
  • 2½ tablespoons heavy whipping cream
  1. For Budge's brownie layer:
  2. Preheat the oven to 300º. Grease a 10” round cake pan. Line with parchment paper and set aside.
  3. Melt the butter and chocolate together. Set aside.
  4. Combine the flour and baking powder. Set aside.
  5. In a large mixing bowl slightly beat the eggs with salt. Add the sugar and mix on low speed. Alternately add ½ of the chocolate mixture and then ½ of the flour mixture until all is mixed in. Add the vanilla. Pour the batter into the prepared pan and bake 40 minutes at 300º.
  6. Cool the cake for 10 minutes in the pan on a cooling rack. Turn off the oven.
  7. For the topping:
  8. Chop the peanut butter cups and set aside.
  9. Combine the semi-sweet chocolate with the cream and microwave until melted. Stir until smooth. Place the chocolate topping in a small freezer bag and seal. Set aside.
  10. Turn the cake onto a 10” cardboard round and peel off the parchment paper. Top the cake with the chopped Reese’s cups. Place in the OFF oven for 3 to 4 minutes, enough time to let the peanut butter cups melt a bit. Remove from oven.
  11. Cut a corner of the freezer bag and squeeze the chocolate topping on top of cake.
  12. Serve warm.
  13. Betsy's tidbits:
  14. Chocolate Peanut Butter Explosion may be made ahead of time. Top with the chopped peanut butter cups, but not the chocolate topping. Rewarm in an oven until you see the peanut butter cups melting a bit. Remove from oven and drizzle with the chocolate topping.
Recipe by Desserts Required at