Gluten-Free Chocolate Peanut Butter Brownie Cake | www.mamaknowsglutenfree.com
Print Pin

Gluten-Free Chocolate Peanut Butter Brownie Cake

Creamy peanut butter, mini chocolate chips, and homemade fudge frosting transforms a boxed cake and brownie mix to a show-stopping dessert.
Course Dessert
Cuisine American
Keyword chocolate peanut butter cake, gluten-free cake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 303kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

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.

Fudge Frosting:

  • 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)

Instructions

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.

Fudge Frosting:

  • 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)
  • Enjoy!

Notes

Mama says "Check all of your labels!"
 

Nutrition

Serving: 1slice | Calories: 303kcal | Carbohydrates: 43g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 105mg | Potassium: 94mg | Fiber: 1g | Sugar: 39g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.8mg
Pin Recipe
Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!