#FoodieFriday Fatty Cakes

Meet the cousin of the slutty brownies — the Fatty Cakes! These thick, delicious bars are my brainchild, the culmination of my favorite treats. I unleashed a pan full of diabetes upon my coworkers around Thanksgiving last year, spreading love and calories to as many as I could. Let’s dissect these, shall we? You’ll be needing chocolate chip cookie dough, peanut butter cups, cheesecake filling, chocolate sandwich cookies, and brownie batter.

Chocolate Chip Cookie layer
2 1/2 cups flour (I used gluten free)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup packed brown sugar
3/4 cups granulated sugar
1/2 cup butter, softened
1/2 cup canolia oil
2 large eggs
1/2 tbsp vanilla
12oz bag of semi-sweet chocolate chips

Sift together the flour, powder, soda, and salt, then set aside. Cream together the sugars, butter, and oil until smooth and creamy. Beat in the eggs and vanilla. Add the dry ingredients and mix until combine. Stir in the chocolate chips, then set aside.

Cheesecake Filling layer
2 8oz blocks of cream cheese, softened
2 large eggs, beaten
2/3 cups powdered sugar
1/3 cup heavy cream
1/2 tbsp vanilla

Beat together the cream cheese and eggs, then add the powdered sugar. Beat carefully until combine. Add the cream and vanilla, and beat until smooth and creamy. Set aside.

Brownie layer
A box of your favorite brownie mix (I use a gluten free mix)
1 large egg
1/2 cup canola oil
1/4 cup kahlua

Mix together all your ingredients until combine. If your batter seems too thin, add some water or increase the amount of brownie batter. Set aside.

To Assemble:

Preheat the oven to 350 degrees F. In a greased 9×13″ baking pan, press your cookie dough into the bottom of the pan. Arrange peanut butter cups into a 6 by 4 pattern (you’ll need 24 peanut butter cups). Smooth the cheesecake filling over the peanut butter cups. Arrange chocolate sandwich cookies into a 6 by 4 pattern (you’ll need 24 cookies). Cover the cookies with brownie batter. Pop that heavy pan into┬áthe oven and bake for 30 minutes. Allow them to cool for half an hour before refrigerating the pan. Let them set for another 30-60 minutes. Cut into 24 squares. Devour at your own risk!


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