Peanut Buttery Brownie Torte

This is by no means a healthy dessert, but I’m taking the opportunity to add a little bit of goodness to it anyway (with the addition of banana and ground flaxseed).  The banana enables less oil to be used, keeps the brownie moist, and provides just a hint of banana.

You may notice from the recipe that I don’t use a lot of sugar in the frosting as I’m not a fan of super sweet frosting.  Add more sugar to suit your own taste. 

Peanut Buttery Brownie Torte

1 (18.3 oz) package brownie mix

2 eggs

1/4 cup water

1/3 cup oil

1 medium banana, thoroughly mashed (about 1/3 cup)

2 tbsp. ground flaxseed

4 oz. cream cheese (low fat or regular), room temperature

1/2 cup powdered sugar

1/3 cup creamy peanut butter

8 peanut butter cup candies (miniature size), chopped

Additional oil for prepping cake pans

Preheat oven to 350 degrees F.

Oil bottom and sides of three 6-inch cake pans.  Line bottom of pans with parchment paper.  Brush top of parchment with additional oil.

Combine brownie mix, water, oil, eggs, banana, and flaxseed.  Whisk until well blended, about 50 strokes.  Divide batter equally into the three cake pans.  Bake for 25 minutes or until toothpick comes out clean when inserted.  Allow to cool.

Beat cream cheese, powdered sugar and peanut butter until smooth and creamy.  Remove brownies from pans and peel off parchment paper.  Stack cake layers, spreading frosting and sprinkling peanut butter cups on top of each layer.