Decadent Chocolate Peanut Butter Ooey Gooey Cake
Indulge in this decadent mashup of a fudgy brownie base, molten peanut butter core, and velvety cream cheese filling. It is the ultimate upgrade to a classic St. Louis favorite.
Equipment
- 9x13 inch baking pan
- Electric hand mixer
- Mixing Bowls
Ingredients
For the Crust:
- 1 cup sugar
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Peanut Butter Layer:
- 2/3 cup peanut butter
- 16 Reese’s Peanut Butter Cups snack size
For the Filling:
- 8 oz. cream cheese room temperature
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- pinch salt
- 3 cups powdered sugar plus more for decorating
Instructions
Prep the pan and mix the chocolate crust
- Preheat your oven to 350°F and grease a 9-x-13 inch baking pan thoroughly with cooking spray.
- In a large mixing bowl, beat together the sugar and room temperature unsalted butter until the mixture is light and fluffy, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Slowly blend the dry ingredients into the butter mixture until a smooth dough ball forms.
- Press the dough evenly into the bottom of the prepared baking pan, ensuring it reaches the corners, then set it aside in a cool place to firm up slightly.
Whip the gooey filling until silky
- In a mixing bowl, beat the room temperature cream cheese and melted unsalted butter together until completely smooth.
- Add the vanilla extract, eggs, and a pinch of salt. Mix well until the consistency is smooth without being overly airy.
- Whisk the powdered sugar to remove any clumps, then slowly beat it into the cream cheese mixture until it becomes silky and glossy.
Build the peanut butter core and bake
- Spread a thin layer of peanut butter over the top of the rested chocolate crust.
- Arrange the 16 Reese’s Peanut Butter Cups in a 4x4 grid top side down, pressing them gently into the peanut butter layer.
- Pour the prepared filling over the Reese’s cups and spread it evenly to the edges of the pan.
- Bake at 350°F for 40 minutes. The top should be golden brown and slightly cracked, while the center should still have a slight jiggle.
Cool, finish, and slice
- Allow the cake to cool completely for at least 4 to 5 hours. This patience ensures the gooey layers set properly for clean slicing.
- Once cooled, sprinkle with additional powdered sugar, cut into squares, and serve.
Notes
Peanut Butter Choice: Use shelf-stable creamy peanut butter rather than natural varieties to prevent the oil from separating during the baking process.
Temperature Matters: Ensure your cream cheese is strictly at room temperature before mixing to achieve a smooth, lump-free filling.
The Jiggle Test: To avoid overbaking, pull the cake from the oven when the edges are set but the center 2 to 3 inches still wobbles slightly.
Storage Tip: Store any leftovers in an airtight container in the refrigerator to keep the cream cheese filling fresh and safe.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.