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Peanut Butter Cheesecake Brownies Recipe

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Rich and fudgy Peanut Butter Cheesecake Brownies featuring a creamy peanut butter swirl over a chocolatey base. This easy-to-make, crowd-pleasing dessert combines the decadence of cheesecake with the irresistible flavors of peanut butter and chocolate, perfect for satisfying any sweet tooth.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 servings
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Ingredients

Brownie Base

  • 1 cup semi-sweet chocolate chips
  • ½ cup salted butter
  • ¼ cup milk
  • 2 large eggs
  • ½ tsp vanilla extract
  • ¾ cup granulated sugar
  • ½ cup all-purpose flour
  • 2 tbsp cocoa powder

Topping

  • 1 package (about 10 oz) Reese’s Peanut Butter Chips
  • 1 package (8 oz / 250g) cream cheese, softened
  • ¼ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 large egg
  • ¾ cup milk

Instructions

  1. Preheat and Prep: Preheat the oven to 350°F (175°C). Spray a 9-inch square baking pan with cooking spray to prevent sticking and set aside.
  2. Melt Chocolate Mixture: In a microwave-safe bowl, melt the semi-sweet chocolate chips and salted butter together in the microwave for 1 minute. Stir until smooth. Add the milk and stir again to combine completely.
  3. Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and well combined.
  4. Mix Dry Ingredients: In a separate bowl, combine granulated sugar, all-purpose flour, and cocoa powder. Stir thoroughly.
  5. Combine Mixtures: Add the dry mixture into the chocolate mixture and stir until fully incorporated. Measure out ¼ cup of this chocolate batter and set it aside for later use.
  6. Fill Pan with Base: Pour the remaining chocolate mixture into the prepared baking pan and spread evenly.
  7. Prepare Cheesecake Topping: Using a mixer on medium speed, beat together softened cream cheese, granulated sugar, all-purpose flour, egg, and milk until the topping is smooth and creamy.
  8. Melt Peanut Butter Chips: In a separate bowl, melt the Reese’s Peanut Butter Chips in the microwave for about 1 minute, stirring until fully melted and smooth.
  9. Combine Peanut Butter and Cheesecake: Add the melted peanut butter chips to the cream cheese mixture, then beat on medium speed until the mixture is smooth and homogeneous.
  10. Assemble Layers: Pour the peanut butter cheesecake topping over the chocolate brownie base in the pan, spreading gently to cover the surface.
  11. Add Chocolate Swirls: Drop spoonfuls of the reserved ¼ cup chocolate batter over the peanut butter layer. Use a knife to gently swirl the chocolate batter into the peanut butter cheesecake layer, creating a marbled effect.
  12. Bake: Bake the assembled brownies in the preheated oven for 38 to 40 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean.
  13. Cool and Serve: Allow the brownies to cool completely in the pan before cutting into 16 squares and serving.

Notes

  • Make sure the cream cheese is softened to room temperature for smoother mixing.
  • Swirling the chocolate batter gently avoids mixing the layers too much, preserving the marbled effect.
  • Use a toothpick to test doneness; it should come out with a few moist crumbs but no wet batter.
  • These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For extra richness, use full-fat cream cheese and butter.

Find it online: https://allcookedup.com/peanut-butter-cheesecake-brownies-recipe/