Rich Chocolate Peanut Butter Torte

Ingredients

Brownie Layers

• 1 cup butter, melted
• 1 cup cocoa powder
• 2 cups sugar
• 4 eggs
• 1 tbsp vanilla
• 1 cup flour
• 1/2 tsp salt
• 15 mini Reese�s peanut butter cups, chopped

Filling

• 1/4 cup peanut butter, warmed for easy spreading
• Peanut Butter Ganache
• 3 tbsp peanut butter
• 1/2 cup heavy cream
• 1/4 cup confectioners sugar (plus more if needed for desired thickness)
• 1/2 tsp vanilla
• chocolate chips and chopped peanut butter cups for decoration

Directions

1. Preheat oven to 350 degrees. Butter two 8-inch round pans and line the bottom with parchment paper.
2. Combine the melted butter and cocoa in a large mixing bowl and stir until cocoa is dissolved.
3. Add sugar, 1/4 cup at a time and mix well after each addition. Add eggs one at a time and mix until combined. Stir in vanilla, flour, and salt and combine just until the flour is no longer visible. Fold in chopped peanut butter cups and divide evenly between the two pans.
4. Bake for 25 minutes or until the center comes out clean. Set aside to cool on a wire rack. Once cooled, place one layer on a cake dish.
5. Spread the warmed 1/4 cup of peanut butter (microwave for 20-30 seconds) over the first layer.
6. Then make the ganache: Combine 3 tbsp of peanut butter, confectioners sugar, vanilla, and cream in a small bowl. If the ganache is too runny, add more confectioners sugar until it reaches your desired thickness. Pour the glaze on top of the cake and allow to drip over the sides. Decorate with chocolate chips and chopped peanut butter cups.
7. Store leftovers in the refrigerator.