Cookies & Bars

Peanut Butter Cheesecake Brownies

Peanut Butter Cheesecake Brownies

I was in the mood for brownies when I found this recipe for Peanut Butter Cheesecake Brownies on the inside of my Baker’s Chocolate box.

Ingredients

For brownie batter:

  • 1 package 4 ounces unsweetened chocolate, broken into small pieces
  • ¾ cup butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1 cup flour

For peanut butter cream cheese filling:

  • 1 package 8 ounces cream cheese, softened
  • ½ cup creamy peanut butter
  • ½ cup sugar
  • 1 egg

Instructions

  • Preheat the oven to 350 degrees. Line a 9×13” baking pan with foil or parchment paper, with the ends extending over the edges of the pan. (Lining the pan makes it easier to remove the brownies to cut after they are baked but it is not essential.) Spray with cooking spray.

For brownie batter:

  • Melt the butter and the chocolate together in a bowl over simmering water. Once the butter is melted, remove from heat and continue to stir until the chocolate is melted and the butter and chocolate are well combined.
  • Add sugar; mix well.
  • Add eggs, stirring until combined into the chocolate mixture.
  • Stir in flour; mix well.
  • Pour brownie batter into prepared pan.

For peanut butter cream cheese filling:

  • In another bowl, prepare the peanut butter cream cheese. With a hand mixer, or with a wooden spoon, beat the cream cheese with the peanut butter until well combined.
  • Add sugar and egg; beat until well blended.
  • Drop by spoonful over the top of the brownie batter. Swirl the peanut butter cheesecake with a butter knife to marble it with the brownie batter. Be careful not to go too far down into the brownie batter with the knife so that the foil doesn’t rip.
  • Bake 35 to 40 minutes or until toothpick inserted in the center of the brownies comes out with only a few fudgy crumbs.
  • Cool completely in the pan. Remove brownies from pan using overhanging foil as handles. Cut into pieces to serve. Makes about 36 servings.

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