Chocolate Peanut Butter Brownie Cake

This most simple, delicious cake you'll EVER experience.

What makes this recipe great?

I like to call these recipes, the dump recipes. Because essentially you're just dumping everything into a bowl, then into one pan, and then into your mouth! It's so simple and quick and I swear to you the biggest bang for the buck. There's not too much to say about this recipe other than it is as delicious and lush as it sounds. With that said there are a few things to note.

First of all the combination of peanut butter and chocolate is absolutely incredible; this isn't so much a tip as a statement of fact. It's a gift from the God's and I thank them daily for it. The thing you do want to watch for in this recipe is baking time. I'll say this again and again but it's important! EVERYONE'S OVEN IS DIFFERENT. I've lived in flats where my oven is quick, others where it's slow, wether it's a convection or not, they're all different and quite frankly usually temperamental. There's nothing worse than a dry brownie so watch your oven time. You want some nice cracks on the top but not major openings in the cracks. If you touch the top it should feel buoyant and spongy. I also love the fact that this is done in a cake tin. With the added powdered sugar you have a decadent brownie cake rather than just a square on a napkin (not that there's anything wrong with that!) it just adds a little extra something, something.

Prep it:

• 8 inch spring form buttered cake tin (doesn't have to be spring form but this helps!)

• Preheat oven to 350 degrees fahrenheit

The Peanut Butter Brownie Cake:

• 1/2 cup melted salted butter

• 1 cup sugar

• 2 tsp vanilla

• 2 eggs

• 1/2 cup smooth peanut butter

• 1/2 cup flour

• 1/3 cup cocoa

• 1/4 tsp baking powder

The Cake Assembly:

Whisk together the melted butter, sugar, vanilla, eggs and peanut butter in a bowl. Next, stir in the flour, cocoa and baking powder until combined (no streaks!) Scoop batter into buttered 8 inch cake round. Bake in the oven at 350 degrees for around 25-30 minutes. Keep an eye out. Cake is baked through when there is slight cracking and a slight puff, don't want any overbaking.

Let cake sit in cake tin until a bit cooled and set. Once cake is cooled, remove from pan and sift on powdered sugar. ENJOY THE GOODNESS!