1 1/2 c vegetable oil
3 c sugar
3 t vanilla extract
6 eggs
1 1/2 c flour 1 c cocoa
3/4 t baking powder
1/4 t salt
Line the bottoms of three 8 inch round cake pans with parchment paper, grease the sides; set aside. In a bowl mix together oil, sugar and vanilla extract, add eggs and mix well. Combine flour, cocoa, baking powder and salt, slowly add to egg mixture until combined. Spread batter evenly into the three pans. Bake in preheated 350 degree oven for 25-30 minutes, until a toothpick comes out with a few crumbs. Cool for 10 minutes in the pan, remove to cool on wire rack. While brownies cool, prepare cookie dough —
1 1/4 c butter, room temperature
1 1/4 c dark brown sugar
1/2 c sugar
3/4 c peanut butter
3 t vanilla extract
2 1/2 c flour
3 – 4 T milk
1 c semi-sweet chocolate chips
In a bowl cream together butter and sugars until light and fluffy, mix in peanut butter and vanilla. With mixer on low speed, add flour. Add milk to desired thickness, stir in chocolate chips. Dough will be thick; set aside. Prepare chocolate ganache–
12 ounces semi-sweet chocolate chips, divided
1 c heavy whipping cream, divided
Place 6 ounces chocolate chips in a metal bowl. Microwave 1/2 c cream until it starts to boil, pour over chocolate chips. Cover bowl with saran wrap for 5 – 7 minutes, whisk chocolate and cream until smooth; set aside. Assemble cake —
Place parchment paper or saran wrap in bottom and up the sides of a 8 inch round cake pan. You will use it to lift the layers out of the pan. Place brownie in the pan. Spread 3 T chocolate ganache over brownie. (This helps cookie dough stick to the brownie.) Evenly spread half of the cookie dough over the brownie. Remove place on serving plate. Repeat with the second brownie and remaining cookie dough, remove from pan. Spread 3 T chocolate ganache on top of the cookie dough layer from the first section of cake. Place the second section of cake onto the first, spread 3 T chocolate ganache on top of the cookie dough layer on top. Top with remaining brownie. (You will have 3 brownie layers and 2 cookie dough layers, chocolate ganache is spread between each brownie and cookie dough layer.)
Place remaining chocolate chips in a metal bowl, microwave remaining heavy cream until it starts to boil. Pour over chocolate chips, cover bowl with saran wrap for 5 – 7 minutes, whisk chocolate and cream until smooth. Let sit for a few minutes until it just starts to thicken, pour over the top of the cake. Place cake in refrigerator. Prepare peanut butter icing —
1/4 c butter
1/4 c shortening
1/2 c peanut butter
2 c powdered sugar
1 T milk
mini chocolate chips
In a bowl beat shortening and butter together until smooth, add peanut butter, mix until smooth. Slowly add powdered sugar, mix until smooth, add milk. Remove cake from refrigerator, pipe icing around the edge of the cake; sprinkle chocolate chips over top.
