Instructions:
Step 1: Preheat oven to 350°F (175°C). Prepare and bake the brownie and cake mixes separately in round pans. Cool completely.
Step 2: In a mixing bowl, combine sour cream with the cake mix batter before baking for extra moisture. Fold in mini chocolate chips.
Step 3: For the filling, beat butter and peanut butter until creamy. Gradually add powdered sugar and milk until smooth and spreadable.
Step 4: For the ganache, heat heavy cream until just boiling. Pour over chocolate chips and stir until glossy and smooth. Let cool slightly.
Step 5: Layer brownie and cake rounds, spreading filling between each. Pour ganache over the top, letting it drip down the sides.
Step 6: Decorate with chocolate curls and candies as desired.
Storage Information:
Store covered in the refrigerator for up to 5 days. Allow to sit at room temperature for 20–30 minutes before serving for best texture.
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