Peanut Butter Brownie Tall Cake

Ingredients:

Brownie

• 190 g unsalted butter
• 1 cup all-purpose flour + extra for working with (see Note)
• 250 g of peanut butter sandwich cookies
• 1/3 cup cocoa powder
• 1/4 teaspoon coarse salt
• 50 g semi-sweet chocolate, chopped
• 4 large eggs
• 1 cup of sugar
• 0.5 cup granulated peanut butter + extra for garnish

Peanut butter cream

• 220 g of cream cheese, room temperature
• 1 and 1/4 cups creamy peanut butter
• 0.5 tbsp. creamy marshmallows
• 1 cup heavy cream
• 1/3 cup mini semi-sweet chocolate chips, plus extra for sprinkling

Whipped topping

• 110 g of cream cheese, room temperature
• 1 cup heavy cream
• 1/3 cup sugar

Preparation:

1. Preheat oven to 175°C.
2. Brownie:
   
   Grease a deep 9-inch (22 cm) pie dish with 1 tbsp butter, then dust with flour, shaking out any excess.
3. Place 4 tablespoons of butter in a small microwave-safe bowl and microwave in 30-second intervals until melted, about 1 minute. Place the peanut butter cookies in the bowl of a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the cookies are moist as sand. Pour the mixture into the prepared pie pan and press into the bottom and sides.
4. In a medium bowl, combine the flour, cocoa powder, and salt. In a medium saucepan over medium heat, melt the semisweet chocolate and the remaining 8 tablespoons butter, stirring constantly to prevent burning, about 2 minutes. Add the eggs and sugar until fully incorporated. Gently fold in the flour mixture. Stir in the peanut butter granules. Pour the batter into the cookie crust and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely, about 1 hour.
5. Peanut butter cream:
   
   Meanwhile, in a medium bowl, combine the cream cheese, peanut butter, and marshmallow fluff. Beat with an electric mixer on medium speed until smooth. Place the heavy cream in a separate bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the cream on top of the cake and refrigerate until completely set, about 2 hours.
6. Whipped topping:
   
   Meanwhile, in a medium bowl, beat the cream cheese, heavy cream, and sugar with a mixer on medium speed until stiff peaks form, about 3 minutes. Spread the whipped topping on top of the pie and sprinkle with chocolate chips and peanut butter.