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

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 303 kcal

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)
US Customary - Metric

Instructions

To Make this Cake:

  1. Preheat oven to 350 degrees.
  2. Place mini peanut butter cups into the freezer.
  3. Grease a 9 x 13 pan with cooking spray.
  4. Prepare brownie batter according to the direction on the box.
  5. Pour batter into the 9 X 13 pan.
  6. 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.
  7. 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.
  8. After 12-15 minutes in the oven, carefully remove brownies.
  9. Pour the cake batter over the brownies and return to the oven to bake for 34 minutes.
  10. Check if the cake is done by inserting a toothpick in the center.
  11. Cool completely.

Fudge Frosting:

  1. Using a medium glass bowl, melt the stick of butter in the microwave.
  2. Whisk in cocoa powder and pure vanilla extract.
  3. Add powdered sugar and milk alternately, beating with a hand mixer or whisk until creamy
  4. Once the cake is cooled, pour frosting over the cake. (You can refrigerate to speed up the process.)
  5. Chop frozen peanut butter cups on top of the cake. (optional)
  6. Enjoy!

Recipe Notes

Mama says "Check all of your labels!"

 

Nutrition Facts
Gluten-Free Chocolate Peanut Butter Brownie Cake
Amount Per Serving (1 slice)
Calories 303 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 22mg 7%
Sodium 105mg 4%
Potassium 94mg 3%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 39g
Protein 2g 4%
Vitamin A 5.5%
Vitamin C 0.1%
Calcium 3.1%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.