For the brownie base
- 300 g eggs (4 large)
- 200 g white sugar
- 180 g brown sugar, packed
- 227 g melted butter
- 150 g cocoa
- 10 ml vanilla extract
- 60 g flour
- 3 g salt
For the peanut butter mousse
- 250 g cream cheese, cut into 1” cubes
- 270 g peanut butter
- 150 g icing sugar
- 250 g cream (35%)
For the chocolate mirror
- 10 g gelatin sheet
- 210 g white sugar
- 110 g water
- 65 g cocoa powder
- 65 g cream (35%)
- 50 g dark chocolate (70-80%), chopped into pieces
For garnish (optional)
- Chopped Reese’s Pieces, Reese’s Peanut Butter Cups, Chocolate Covered Peanuts or Yoghurt Covered Peanuts
Make the brownies
- Preheat the oven to 300°F Convection Bake (or 325°F non-convection)
- Line an 8″ square pan with parchment paper by crossing two sheets folded to fit snugly in width, with sufficient length to lift the brownie from the pan when baked.
- Beat the eggs in a mixer fitted with the whisk attachment until fluffy and pale yellow. Add both sugars and beat until fluffy. Add the remaining ingredients and mix until combined. The batter will be quite thick
- Spread the batter carefully into the parchment-lined pan. Bake for 45 minutes, or until a toothpick inserted in the centre comes out clean. Let cool slightly and then lift the brownie onto a rack to cool completely.
Make the peanut butter mousse
- Whip the cream until it forms stiff peaks in a mixer fitted with the whisk attachment. Remove the whipped cream to another bowl. Using the paddle attachment, mix the cream cheese and icing sugar in the mixer bowl until thoroughly combined. Add the peanut butter and beat until combined. Fold in the whipping cream by hand. Set aside in the fridge until ready to assemble the brownies or parfaits.
For the chocolate mirror
- Bloom the gelatin sheets in a medium bowl with lots of cold water for at least 10 minutes.
- Stirring constantly with a whisk, bring the sugar, water, cocoa powder and cream to a boil in a medium saucepan.
- Add the chocolate pieces and stir until combined.
- Squeeze the excess water off the bloomed gelatine and add it to the pot. Stir until dissolved.
- Place a fine-mesh sieve over a jar or large measuring cup and pass the mixture through the sieve. Cover the jar with plastic wrap and chill in the refrigerator for at least 4 hours.
- Warm the mixture to pouring consistency before using it. You can heat it gently in the microwave on defrost to get it going, and then mix gently.
Assembling the cake
- Spread the peanut butter mousse over the brownie base and chill until firm.
- Gently heat the Chocolate Mirror and pour over the peanut butter layer.
- Sprinkle your choice of chopped garnish over the top.
- Chill until ready to serve.
- In the original cake, Lauren put yet another layer between the brownie and the peanut butter mousse, which I believe consists of peanut butter, sugar and Rice Crispies. When I nail her down on this layer, I will update the recipe. As I was making parfaits, I didn’t have enough room for this extra layer, and didn’t think to get the specifications for it at the time.
- If making parfaits, use an appropriately sized biscuit cutter to cut the brownie for the bottom of the cup. Then add a layer of mousse about 1″ thick and chill until firm. Pour the chocolate mirror over the top and garnish it with your choice of decoration.
- If you are making these in small mason jars, you can either use scraps of brownies from a more elegant presentation (like the parfaits), or even bake the brownies right in the jars.
- Prep Time: 60
- Cook Time: 60
- Serving Size: 12