Prepare the cookie butter filling:

• Line an 8 by 8-inch metal pan** with foil or parchment paper, leaving an overhang.
• Place the cookie butter in a glass measuring cup and microwave for about 20 to 30 seconds, or until pourable but not hot. Pour the spread into the prepared pan in one even layer.
• Freeze for 1 hour or until solidified.
• Use the parchment to remove from pan and return cookie butter sheet to freezer. Keep frozen while making the brownie batter.

Prepare the brownies:

• Preheat the oven to 325°F.
• Line the 8 by 8-inch pan with fresh foil or parchment paper and spray with nonstick cooking spray.
• In a large microwave-safe bowl, melt the butter in the microwave until melted. Whisk in the sugars. Let cool until just warm.
• Add in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, oil, and cocoa powder. With a rubber spatula, stir in the flour, cornstarch, salt, espresso powder, and cinnamon until combined.
• Spread half the brownie batter evenly into the prepared pan. Place the frozen sheet of cookie butter over the batter. Pour the remaining batter on top, covering completely. Sprinkle with the chopped cookies and lightly press them into the top.
• Place in the oven and bake for 32 to 35 minutes, or until the brownies are set. Do not overcook.
• Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Make the cake:

• Preheat the oven to 350°F. Line two 8 cake pans with parchment rounds and spray evenly with nonstick cooking spray.
• In a small heatproof bowl, whisk together the cocoa powder and espresso powder. Pour the boiling water over mixture and whisk gently until smooth. Set aside to cool completely.
• In a large bowl, whisk together the flour, salt, and baking soda. Add brown sugar and use your hands to break up any clumps until the mixture resembles sand.
• In a separate small bowl, whisk together the sour cream, oil, eggs, and vanilla until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Starting in the center, use a whisk to slowly pull the dry ingredients into the wet until mostly combined. The batter may be slightly lumpy.
• Add the cooled cocoa mixture and whisk until the batter is smooth and evenly combined.
• Divide the batter evenly between the prepared pans (about 740 grams per pan). Tap each pan firmly on the counter a few times to pop any air bubbles. Bake for about 32 to 35 minutes, or until a toothpick or cake tester comes out with moist crumbs attached.
• Cool in the pans for 30 minutes, then (if needed) run a thin knife around the edges and remove to a wire rack to cool completely.

Make the frosting:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, powdered sugar, and cream and continue beating until the frosting is smooth and fluffy, about another 3 minutes. Add additional cream to smooth the frosting if needed.

Prepare the ganache topping:

• Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer, then immediately remove from heat and pour over the chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
• Allow to cool until ganache has thickened but is still pourable, about 10-20 minutes. Don’t place ganache in the fridge to cool. Meanwhile, assemble the cake.

Assemble the cake

• If your cake layers have domed at all, level with a serrated knife or cake leveler until it is flat for easier assembly.
• Place one cake layer on a cake turntable or cake stand. Place strips of parchment paper under the cake to prevent a frosting mess.
• Spread a generous, even layer of frosting over the top, pushing it out over the edges slightly. Place the second layer upside down onto the frosting so the top of the cake is nice and flat.
• Using an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

Apply the chocolate topping

• Test the consistency of the ganache by pouring a little down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool. Spread all over the top of the cake and allow it to drip down the sides. Top with peanut butter cups, if desired.
• Serve immediately, or cover and refrigerate for up to 2 days. Let sit at room temperature for an hour before serving.

Make the zucchini mixture:

• Using a food processor or box grater, coarsely shred the zucchini and green apple. If you notice any large strips of apple peel, remove and discard them. Toss with 1 tablespoon of granulated sugar and a pinch of salt. Place in a fine mesh strainer set over a bowl, allowing excess water to drain from the zucchini and apple for at least 20 minutes.

Make the muffin batter:

• Meanwhile, preheat oven to 425° F. Position an oven rack to the upper third of the oven. Line a standard 12-cup muffin tin with paper liners and lightly spray the interior of each liner with nonstick baking spray.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, cloves, and allspice. Set aside.
• In a liquid measuring cup or small bowl, whisk together the milk, sour cream, cooled melted butter, eggs, and vanilla, until combined, about 15 seconds. Set aside.
• Using paper towels or cheesecloth, firmly squeeze the zucchini and apples to wring out any excess moisture. Break apart the squeezed zucchini and apple with your hands before adding them to the flour mixture. Pour in the wet ingredients and stir with a spatula until just combined. Cover and let batter rest for 20 minutes.

Make the crumble topping:

• Meanwhile, prepare the crumble. In a small bowl, add the flour, oats, pepitas, brown sugar, cinnamon, and salt. Using a pastry blender, fork, or your fingertips, press the butter into the dry ingredients until the mixture forms crumbly clumps.
• Divide the batter evenly among the 12 liners, filling each almost to the top (about a heaping 1/4 cup each). Sprinkle a heaping tablespoon of crumble over each muffin, and gently press into the batter.
• Bake for 5 minutes at 425°F. Without opening the oven, lower the temperature to 375°F and continue baking for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Cool muffins on a rack for 10 minutes before removing from the muffin tin. Let muffins cool completely.

• Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan** with foil or parchment paper and spray with nonstick cooking spray.
• In a large microwave-safe bowl, melt the butter. Whisk in the sugar. Allow to cool until just warm, then whisk in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, oil, and cocoa powders.
• With a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips and half the Oreo pieces. Spread the brownie batter evenly into the prepared pan. Top with the remaining Oreo pieces, pressing in slightly.
• Bake for 30-32 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Make the ganache filling:

• In a microwave safe measuring cup, combine the cream and chocolate. Microwave for 30 seconds, then stir. Continue microwaving in short bursts until the chocolate is just melted. Stir in the preserves until combined.
• Refrigerate for 1 hour while you make the dough, or until it’s solid enough to scoop.

Make the cookie dough:

• In a microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm. Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the freeze-dried raspberries and both chocolate chips with a rubber spatula. Dough will appear slightly greasy and sticky but will firm up as it chills.

Chill the Dough:

• Wrap the dough well in plastic and refrigerate for 1 hour, or up to 48 hours.
• Remove the ganache from the fridge and scoop into fifteen scant 1-tablespoon sized balls. Freeze while the dough chills.

Assemble & bake:

• Preheat the oven to 375°F.
• Using a large spring-loaded scoop, drop fifteen balls of dough onto a parchment lined baking sheet, each about 3-tablespoons in size. If your dough is too cold and firm, allow it to warm up slightly before scooping.
• Flatten each ball of dough and place a ganache ball in the center. Cover in the dough, leaving some ganache peeking out.
• Bake for about 9 minutes or until just set. Remove from the oven and run a large round cookie cutter around each cookie to reshape into a perfect circle, if desired. Immediately sprinkle each cookie with crushed freeze-dried raspberries. Cool completely on pan before serving.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.

• In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5 minutes.
• In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the blueberry mixture. Reduce to a simmer and cook until the sauce has slightly thickened, about 2-3 minutes.
• Remove from heat and stir in the lemon zest. Serve immediately, or cool to room temperature, then place in an airtight container in the fridge for up to 1 week. Sauce will thicken in the fridge, so reheat gently in the microwave or on the stove to thin out.

• Line a 9×5-inch loaf pan with plastic wrap, leaving enough overhang on all sides to lift the cake out later. Set aside.

Make the blueberry sauce

• In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5 minutes.
• In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the blueberry mixture. Reduce to a simmer and cook until the sauce has slightly thickened, about 2-3 minutes.
• Remove from heat and stir in the lemon zest. Transfer to a bowl and refrigerate until completely cool, about 45 minutes.

Make the mascarpone mixture

• In a medium bowl, use a spatula to cream together the mascarpone, powdered sugar, lemon juice, lemon zest, vanilla, and salt. Set aside.

Make the whipped cream filling

• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on low speed, gradually increasing to medium-high, until stiff peaks form, about 2-3 minutes. Use a spatula to gently fold the mascarpone mixture into the whipped cream until no streaks remain.

Assemble the cake

• Helpful tip: These instructions are easier than they look. I highly suggest you refer to the step-by-step photos in the recipe post above this recipe card!
• Using a small offset spatula, spread about 1/4 cup of the whipped cream mixture in a thin layer over the bottom of the prepared pan. Arrange 3 graham cracker halves on top, overlapping slightly if needed to fit.
• Spread a heaping 1/2 cup of the whipped cream evenly over the crackers. Top with one-third of the lemon curd (about 3 tablespoons), one-third of the blueberry sauce (about 1/2 cup), and a heaping 1/2 cup of the whipped cream mixture, spreading each layer evenly before adding the next. Arrange another layer of graham cracker halves over the whipped cream, adding additional pieces as needed to cover the surface.
• Repeat step 9 two more times, finishing with a thick layer of whipped cream on top.
• Cover the top of the cake with plastic wrap and refrigerate for at least 4 hours, or overnight.

Finish the cake

• Once chilled, transfer to the freezer for 20 minutes to make it easier to unmold.
• Just before the 20 minutes is up, in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, starting on low speed and gradually increasing to medium-high, until soft peaks form, about 1-2 minutes. Add the powdered sugar and continue beating until stiff peaks form, about 1 minute more.
• Remove the cake from the freezer. Uncover the top, then gently loosen the plastic wrap around the edges of the pan. Carefully invert the cake onto a serving plate or platter. Remove the loaf pan and plastic wrap from the cake.
• Using a small offset spatula, spread the whipped cream over the entire cake in an even layer, covering all the edges as if you were frosting a cake. Use the tip of the spatula to make some swirls into the cream, if desired. Carefully set back in the freezer for an additional 30 minutes so it’s easy to slice.
• Remove from freezer and sprinkle with crushed graham crackers, then slice and serve.
• Storage:

  Fridge – Store any leftovers in an airtight container or wrapped in plastic in the fridge for up to 3 days. The graham crackers will soften the longer the cake sits.

  Freezer – Place leftover slices on parchment or plastic wrap in an airtight container for up to 1 month. Thaw in the fridge before serving. The graham crackers will soften completely as the cake freezes and thaws, creating a light, fluffy texture throughout. I haven't tested freezing the cake whole.