Brownie Cake

Chocolate Brownie Bundt with Peanut Butter Cheesecake Filling

This Chocolate Brownie Bundt is amazing! Chocolate cake mix and brownie mix come together to make the richest chocolate cake you've ever had! Then add in a peanut butter cheesecake filling and it is heavenly! I drizzle this with ganache and peanut butter drizzle and plenty of peanut butter cups.

Course Dessert

Cuisine American

Keyword brownie, bundt, cake, cheesecake, peanut butter

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 598kcal

Equipment

bundt pan

Ingredients

Cake Batter

15.25 oz chocolate cake mix
18.3 oz brownie mix
4 eggs
1¼ cup water
1 cup oil

Peanut Butter Cheesecake Filling

8 ounces cream cheese softened
⅓ cup granulated sugar
1 egg
¼ cup peanut butter creamy

Ganache

½ cup heavy cream
½ cup semi sweet chocolate chips

Decorate

½ cup peanut butter

mini peanut butter cups - for garnish

Instructions

Cake

Preheat the oven to 350 degrees.
Grease a 10 cup bundt pan. Set aside.
In a large mixing bowl combine the cake mix, brownie mix, egg, water and oil. Mixing for about 2 minutes. Check what ingredients your particular mixes call for as it might be a little different than what I listed. Just make sure to add the listed ingredients for both mixes that they call for on the back of the box.
Pour half of the cake batter into the prepared bundt pan.

Peanut Butter Cheesecake Filling

In a medium mixing bowl combine the cream cheese, sugar, egg and peanut butter until smooth.
Add spoonfuls of the peanut butter cheesecake mixture on top of the layer of the batter you just added to the pan.
Top with the remaining cake batter.
Place the bundt pan on a baking sheet and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes before inverting onto a wire rack to cool it completely.

Ganache

Once the cake is cool, heat the heavy cream in the microwave for 30 to 60 seconds. You want the cream hot and steamy - not boiling.
Carefully add the chocolate chips to the hot cream and let them sit and soften in the hot cream for 5 minutes.
Stir the chocolate and cream together until melted and shiny.
Drizzle the chocolate ganache all over the top of the cooled cake.

Decorate

In a small microwave-safe bowl, melt the peanut butter for 20 seconds.
Drizzle the melted peanut butter over the top of the cake.
Add any chopped or whole mini reeses cups if desired.

Notes

● Store the cake in an airtight container for up to 3 days.
● Do not skip placing the bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.
● You can add chocolate chips or peanut butter chips to the batter.
● Chocolate or peanut butter chips are also a great garnish.
● You can substitute milk chocolate for semi-sweet if you prefer.

Nutrition