Peanut butter chocolate 'chunk' cookie cake

Forget about antidepressants. This will cure all! I was telling my dear friend Claire in Tasmania (my best baking buddy from wayback) how I was feeling a little down last week and she prescribed told me about  this Peanut Butter Chocolate Chip Cookie Cake she made. How could I refuse? All of my favourite things in one piece. Peanut butter, chocolate and cake. It was so hot on the day I made it but I was willing to make that sacrifice and I wasn't disappointed. If you like a rich fudgey centre and a light outer shell full of peanut flavour and chocolate, you won't be disappointed either.

I got the recipe from a fellow Australian blogger, Almost Bourdain and she uses chocolate chips. I don't believe in them. If you're going to use chocolate in a recipe, it has to be chunky. You want to be able to taste it, right? I just use a block of chocolate chopped up. I very rarely use chips.

Peanut Butter Chocolate Chip Cookie Cake Recipe

 

(Loosely adapted from Chocolate Chip Cookie Cake - Dam Good Sweet by David Guas and Raquel Pelzel, as seen on Lemonpi)

 

• 85g butter, softened
• 1/4 cup smooth peanut butter
• 100gm chocolate, roughly chopped
• 1 cup plain flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg

1. Preheat the oven to 180 deg C. Whisk the flour, baking powder and salt together in a medium bowl and set aside.
2. Cream the butter, peanut butter, light brown sugar, and vanilla extracts, then add the egg.  
3. Add the dry ingredients.
4. Add the chocolate and mix for a few seconds until combined.
5. Scrape the batter into a greased and lined 10-inch round cake tin or pie plate.
6. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.

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