Peanut Butter Brownie Cake

Preheat oven to 350ºF or the temperature indicated on the back of the brownie box. Lightly grease a 9 or 10-inch springform pan and set aside.

In a large bowl, mix brownie batter according to package directions (you’ll typically need water, eggs, and oil, as directed in the mix package). Pour into the prepared pan and bake 30–40 minutes or until set. (Look on the back of the box for the time it takes to bake a 9×9 square pan of brownies—that’s a good time to start off with and then go from there.) Remove brownies from the oven and cool completely.

In a stand mixer, whip heavy cream with vanilla and cornstarch until firm peaks form. Scrape whipped cream into a smaller bowl and set aside. In the same stand mixer bowl (no need to wash!), whip cream cheese and peanut butter together until combined. Stir in powdered sugar and vanilla. Scrape sides and whip again for 1 minute. Carefully fold in whipped cream. Scoop peanut butter mixture onto cooked brownie and smooth the top. Refrigerate until completely chilled, at least 2 hours.

When you are ready to serve, remove the sides of the springform pan. Cut into pieces and drizzle with chocolate sauce and salted peanuts.