Chocolate Peanut Butter Mousse Brownie Cake

Whew! What a mouthful. This is the most decadent “cake” ever. A few of you have asked how to make it: so here ya go! This is such an easy recipe.

You will need a spring form pan for this recipe.

BROWNIE LAYER
1 Package Ghirardelli Brownie Mix
2 eggs
Vegetable oil according to package
Water according to package

PEANUT BUTTER MOUSSE
1 Package Cool Whip
1.5 Cups CREAMY Natural Peanut Butter
2/3 Cup Confectioners Sugar
1/2 tsp Gelatin
1 TBS Water

CHOCOLATE MOUSSE
1 Package Cool Whip
1 1/2 Cups Heavy Whipping Cream
1 Bag Semi-Sweet Chocolate Chips
1/2 tsp Gelatin
1 TBS Water

DECORATION
5-10 Peanut Butter Cups

Preheat oven to 325F

In a large bowl mix together a box brownie mix (I prefer Ghirardelli if I’m going the easy route of using store bought brownie mix), eggs, vegetable oil, and water. Pour the brownie batter into your spring form pan, I used my 10 inch spring form. But if you want thicker layers feel free to use an 8 inch spring form.

Bake for 20-25 minutes. Carefully take out of the oven and stick it in the freezer for 15 minutes while you make the next layer.

In a mug pour in the gelatin and water.

In a large bowl combine peanut butter and confectioners sugar until smooth.

Microwave gelatin and water for 10 seconds, add it carefully into the peanut butter and sugar. It should get thick at this point. FOLD in half the Cool Whip. Once it’s combined well, FOLD in the remaining Cool Whip.

Pour the peanut butter mixture on top of the cooled brownie layer.

Stick back into the freezer for 15 minutes while you make the third and final layer.

In a large microwave friendly bowl, pour in the chocolate chips and heavy cream. Microwave for 30 seconds, stir, and repeat that process until chocolate is almost completely melted.

Repeat the gelatin water process we did earlier. Add that to the melted chocolate. FOLD in half the Cool Whip until combined, FOLD in remaining Cool Whip.

Pour the chocolate mousse on top the peanut butter layer and stick back in the freezer for at least 4 hours, or overnight.

It’s best served out of the refrigerator, it’s still cold but soft!

Enjoy!

 

Advertisement

Eggroll in a Bowl

This is a delicious and somewhat healthy dinner.

• • • • • • • 1/2 Green Cabbage sliced thin
            • 1 Yellow Bell Pepper small diced
            • 1 Yellow Onion diced
            • 4 Green Onions sliced
            • 8 Mushrooms sliced
            • 1 lb Ground Chicken
            • Salt to taste
            • Pepper to taste
            • 1/4 Cup Olive Oil
            • 1/4 Cup Apple Cider Video
            • Garlic to taste
            • 2 TBS Soy Sauce (Can use liquid aminos too)
            • 1 TBS Raw Honey
            • Canola Oil to fry (Optional)
            • Puff Pastry (Optional)

Start by cutting up all of your veg. Create a marinade with the soy sauce, olive oil, apple cider vinegar, honey, and garlic, also to the marinade whisk in 1/4 cup of water.

Pour that over all of the cut up veg, toss until everything is combined, and set aside in the fridge for no less than 4 hours, ideally overnight.

After everything has marinated throw it in a wok over medium high heat. A regular pan with high sides works too.

In a saute pan cook up the ground chicken with olive oil, salt, pepper, and garlic. 

Once the chicken is cooked, combine everything together.

Enjoy!

P.S. Feel free to add ginger to this, I personally can’t stand it. xo

P.P.S. I took puff pastry, fried it in canola oil, and added it to the top for an added flaky crispy crunch!