Gooey Peanut Butter Brownie Dump Cake Recipes

Steps:

• Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
• Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
• Serve the cake warm, scooped into a bowl and topped with ice cream.

Steps:

• Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
• Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
• Let cool completely before cutting into squares. Serve room temperature.

Steps:

• 1. Preheat oven to 350 F. For the Cake: In a large bowl add 1 box family size brownie mix, 1 egg and 1 stick (1/2 cup) unsalted butter, melted.
• 2. Mix by hand until a soft dough forms. I use a rubber spatula and fold the ingredients into each other until I get my dough. Doesn't take but a few minutes.
• 3. Once you have your dough, put it into an ungreased 9x13 baking dish and press it out over the bottom and about 1/2 way up the sides. You don't have to go up the sides if you don't want. I like the brownie. Once you have your dough in the dish the way you want it, set it aside and make your filling
• 4. To make the filling: I use the same bowl I made the crust in. When the crust comes together, it leaves a pretty clean bowl. Add 2 large eggs, cream cheese, powdered sugar and, using a hand mixer, beat until well combined.
• 5. Add 1 cup peanut butter (smooth or crunchy) and beat together until combined. Taste mixture at this point to see if you like it. Add more peanut butter if you desire. If you think the peanut butter taste is to strong, add 1tsp vanilla extract to tone it down. Filling will be thick
• 6. Scrape filling into brownie shell and evenly distribute. Bake @ 350F for 30-35 minutes. In my convection oven, 35 minutes is perfect. The filling should jiggle when you shake the dish.
• 7. Remove from oven and let cool. Once cool, put in refrigerator for about 4 hours, best if left overnight. If you can't wait, dig in. We do and it still tastes good. This is awesome, and very rich, served with a scoop of vanilla ice cream.
• 8. The texture of the filling is that of a gooey, dense peanut butter brownie. If you overcook it, it will get dry
• 9. OPTION: If you want a more cheesecake-like filling, add 3 large eggs to the filling instead of 2 or sub out the additional egg for 1/4 cup of heavy whipping cream. Both make a really nice dessert. If you do one of these options, it's important to let brownie set overnight and to bake for the entire 35 minutes. Side note - the smell of this baking is heavenly and it lingers :o)

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9-inch baking pan.
• In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be stiff).
• Press TWO-THIRDS of the batter into the bottom of the prepared baking pan (using floured hands); pat down evenly, the layer will be thin.
• Bake for 10 minutes.
• Meanwhile, combine the remaining 1/2 cup condensed milk and the marshmallow creme in a bowl; stir in the peanut butter chips/morsels.
• Remove the pan from the oven; spread the marshmallow mixture evenly over the brownie layer.
• Carefully drop the remaining batter by the spoonfuls over the marshmallow mixture.
• Bake for another 30 minutes.
• Cool completely in pan on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
• Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
• Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
• To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
• Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
• Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
• Serve with whipped cream or ice cream, ENJOY.