Cookie, Peanut Butter and Brownie Layer Cake


As you’ve probably gathered from the title of this post, this cake is incredibly indulgent. But believe me, once you taste how good this is, you won’t even regret eating half the cake by yourself. I certainly didn’t.

I originally made this cake whilst I was staying in Spain with my friend over the summer. The people we were staying with were so kind and it happened to be one of the women we were staying with’s birthday, so (naturally) I decided to make her a birthday cake, because I’m an incredibly genuine and kind human being I wanted an excuse to make a cake.

This cake is unbelievable. Seriously, it is. The cookie layer is ever so slightly underdone, making it all chewy and squishly delicious whilst the brownie layer is perfectly fudgy and rich; the peanut butter is there to harmonize with the flavours of both layers and just give that extra “omg, this cake is ridiculous” factor. Obviously, if you’re not a fan of peanut butter (though I don’t see why you wouldn’t be?!) you can fill it with whatever pleases you (nutella would be amazing too).

With this cake, I’d advise you to let it chill in the fridge over night before you eat it (that’s not what you want to hear) just because the flavours can really stand on their own if it’s cool. We ate it when it was warm, and it was an absolute mess on a plate. Then again, I might be biased. This holiday was disgustingly hot and so the hot gooey cake was just an inconvenience at the time.

But the holiday did have a few perks. Like this ridiculously HUGE watermelon I found


I was so tanned… I miss summer…

I digress. Before I start going on about abnormally large fruit and begin to bore you with the tales of my glorious Spanish holiday, here’s the recipe:

For the cookie layer:

  • 200g unsalted butter
  • 400g self raising flour
  • 150g light brown muscovado sugar
  • 150g caster sugar
  • 1 egg plus 1 egg yolk
  • 1 1/2 teaspoons of vanilla extract
  • A good pinch of salt
  • 2 tablespoons of almond milk (you can use ordinary milk, I just like the sweetness of the almond stuff)
  • 300g crunchy or soft peanut butter

For the Brownie layer (the same recipe I used for my first post, except for the vanilla and self raising flour I used in this recipe):

  • 3 free range eggs plus 2 egg yolks
  • 100g light brown sugar
  • 65g golden caster sugar
  • 165g unsalted butter
  • 200g good quality dark chocolate
  • 3 (very heaped) tablespoons self raising flour
  • 1 (heaped) tablespoon cocoa powder
  • 100g Aero Mint Chocolate
  • A good pinch of salt
  • 1 teaspoon of vanilla extract

Preheat your oven to gas mark 5/190°C/375°F. Grease and line a large cake tin (at least a 10 or 11 inch) with grease-proof/parchment paper and set aside for later.

Firstly start with the cookie layer, as that’s what the base of the cake will be. Place your butter in a sauce pan and melt the butter on a medium heat. In a bowl, combine the two sugars then add the melted butter. Beat the butter and sugar together with a whisk until they’re combined. Crack in your egg and throw in your egg yolk aswell. Whisk again until the mixture is well combined and glossy. Add your flour to the mixture and mix together until it looks beautifully cookie-dough-like (yes, I used a whisk. Yes, this was a mistake. It all grouped together in the centre of my whisk and didn’t mix properly. Don’t judge me. Just learn from my mistakes, okay?)

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You can use chocolate chips for the cookie dough (milk, dark or white, whichever you prefer) but personally, I’m a sucker for Cadbury’s Dairy Milk, which is exactly why I pawned the incredibly tedious job of chopping up all of the chocolate off to my father. Chop up your chocolate into small chunks and add to the cookie dough mixture.

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Shove this cookie dough into the fridge whilst you work on your brownie layer. The method for the brownie layer is exactly the same as the method in my first post Mint Chocolate Chunk Fudgy Brownies (except with vanilla extract, not peppermint and self raising flour instead of just plain).

Place the cookie dough into your big cake tin (you need a large surface area so the cake will cook evenly) and spread evenly until you get a level-ish surface. Then evenly spread over that peanutty goodness…


Add your brownie mixture on top of the cookie dough and peanut butter and spread evenly. Place the cake into the centre of your oven and bake for 50-55 minutes.

Okay, real talk, this cake is a monster. You are going to want to watch it like a hawk. You may think it looks done, but you could be mistaken. Do not take it out of the oven unless a toothpick inserted into the centre of the cake comes out completely clean. Failure to do this will result in a disaster. Trust me on this. It will be seriously under-cooked and the cake will fall apart. When the cake is done, take it out of the oven and leave it in the cake tin to cool at room temperature for 2-3 hours. Then put the cake in the fridge and leave it there over night. I know it’s not ideal, but it’s necessary.

After you’ve cried yourself to sleep about how you won’t be able to eat this beauty until the next day, and had nightmares about never being able to ever eat the cake, you can finally take it out of the fridge and cut it up to enjoy.



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