Creamy peanut butter, mini chocolate chips, and homemade fudge frosting transforms a boxed cake and brownie mix to a show-stopping dessert.
Raise your hand if you love peanut butter cups! Well, then you are going to love this Gluten-Free Chocolate Peanut Butter Brownie Cake. Did you catch that? I said brownie and cake. Yes together. Get ready to have your mind blown! This gluten-free chocolate peanut butter cake has a layer of fudgy brownie and is covered in fudge frosting.
This is a super easy recipe that uses boxed gluten-free cake and gluten-free brownie mix. My favorite gluten-free brand of boxed cake and brownie mix is Pillsbury gluten-free. The addition of creamy peanut butter, mini chocolate chips, and homemade fudge frosting transforms the boxed cake and brownie mix to a show-stopping dessert.
Looking for your next favorite gluten-free cake? Try my gluten-free cinnamon roll cake!
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Gluten-Free Chocolate Peanut Butter Brownie Cake
- 1 box of gluten-free yellow cake mix I like Pillsbury gluten-free
- 1 box of gluten-free brownie mix I like Pillsbury gluten-free or Krusteaz gluten-free
- 1/4 cup of gluten-free creamy peanut butter
- 1 cup of gluten-free mini chocolate chips If you are a super fan of peanut butter, use the chocolate and peanut butter chips mix.
- ½ cup butter 1 stick
- ½ cup cocoa powder I use Hershey's
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- pinch of salt
- mini peanut butter cups frozen (Optional. I like Reece's Peanut Butter Cups)
To Make this Cake:
- Preheat oven to 350 degrees.
- Place mini peanut butter cups into the freezer.
- Grease a 9 x 13 pan with cooking spray.
- Prepare brownie batter according to the direction on the box.
- Pour batter into the 9 X 13 pan.
- Bake at 350 degrees for 12-15 minutes, or until the brownie batter is set and starting to crust slightly and pull away from the sides of the pan.
- While brownie is baking, prepare the yellow cake according to directions on the box. Add peanut butter and chocolate chips to the batter and stir to combine the ingredients.
- After 12-15 minutes in the oven, carefully remove brownies.
- Pour the cake batter over the brownies and return to the oven to bake for 34 minutes.
- Check if the cake is done by inserting a toothpick in the center.
- Cool completely.
- Using a medium glass bowl, melt the stick of butter in the microwave.
- Whisk in cocoa powder and pure vanilla extract.
- Add powdered sugar and milk alternately, beating with a hand mixer or whisk until creamy
- Once the cake is cooled, pour frosting over the cake. (You can refrigerate to speed up the process.)
- Chop frozen peanut butter cups on top of the cake. (optional)
Mama says "Check all of your labels!"