Pumpkin Spice Oreo Crispy Treats

Pumpkin Spice Oreo Crispy Bars

I have a bone to pick with Hershey’s. Why are your pumpkin spice kisses ONLY out for the fall??! I understand pumpkin is a fall thing, but OH MY GOSH y’all…pumpkin spice kisses are one of my FAVORITE candies out there. Starting in September, I start stalking Target for these things. Sadly, for some reason, my Target was WAY behind on stocking their Halloween shelves, and that made this pumpkin spice kiss fanatic slightly crazy. So crazy, in fact, that when I finally saw these on shelves a couple of weeks ago, I bought FOUR bags. I’m sure the cashier thought I was stocking up for PMS or something, because my basket was full of the healthier stuff and then 4 bags of kisses. Ha! Priorities, y’all.

I figured since I bought four bags of these things, I probably shouldn’t eat all of them. I mean, I really could, but it’s so much more fun to make things with candy! When I saw it was “National Rice Krispies Treat Day” a while back, I got a huge craving for one of these things. Then, I thought…heck, why not just throw some of these in with the cereal? I thought some chopped Halloween Oreos would be fun too, because that would make these bars a lot more festive. :-)

These treats are surprisingly really good. I had a few people tell me they were absolutely delicious, and they wanted to know what gave them the fall-ish flavors. Between the spices and the kisses, these little treats are just so darn good! I even found out someone in my office ate FIVE of them (for real)! I guess they were a winner, eh? :-)

Pumpkin Spice Oreo Crispy Treats
Source: adapted from Kellogg’s


  • 1/2 stick butter
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • pinch of ground cloves
  • 1 bag mini marshmallows
  • 6 cups Rice Krispies cereal
  • 30 pumpkin spice kisses, coarsely chopped
  • 15 Halloween Oreos, chopped in quarters


  1. Spray a 9×13 inch baking pan with non-stick spray.
  2. In a large pot, melt the butter and the marshmallows on medium-low heat, stirring occasionally. Once the marshmallows are melted, remove the pot from heat, and add in the cereal, chopped kisses, and chopped oreos.
  3. Using more of a folding motion, mix everything together until the mixture is combined. Immediately spoon the mixture into the baking pan, spreading until the treats are fairly even in the pan. Allow the treats to cool and set in the pan for at least half an hour before serving.

White Chocolate Brownies & A Giveaway

White Chocolate Brownies

I love living in the South. Sure, the heat index is enough to make you want to just sit in an ice bath all day, but the food?! Oh, the food MORE than makes up for it.

Around here….

…your cooking is judged based on how good your gumbo is
…we embrace stale bread for bread pudding
…we have a love (the drink)/hate (the storm) relationship with hurricanes
…we don’t mind getting our hands dirty to dig out tiny pieces of seafood over newspaper
…a biggie–you know the difference between creole and cajun food

I know a lot of people frown upon Louisiana since there are some stigmas about living here, but I really am blessed to say that this is my home. I just love the little things that make Louisiana home, and even if I don’t live here the rest of my life, I know that Louisiana will always be a part of me. Cheesy, but seriously true.

When I was contacted about reviewing a cookbook called “The Southern Foodie“, I just couldn’t resist. The book, written by food/drink/travel writer Chris Chamberlain, features recipes from favorite restaurants in the South and it’s organized by state. Of course, when I got the cookbook, I frantically flipped through the pages and bookmarked numerous recipes.

I was very happy to see Louisiana well-represented in the book, too. There are some great staples in there, like red beans and rice, pralines and bread pudding, to name a few. Besides the classics, I found that there are some fun, out of the box recipes, like barbequed oysters and sweet potato-andouille soup. This book is great for someone trying to get a feel for Southern food, and even for Southerners, it’s impressive how many different recipes the author has in here that I’ve never heard of.

One of the hardest things for me when I find a good cookbook is to choose a first recipe. I actually have quite a few that I want to try, but I was really in the mood to bake, so I decided to make these white chocolate brownies. I love that brownies bake up so quickly and you don’t have to fork out the mixer to make them. It’s sort of dangerous how easy brownies are to throw together and these were no exception. :-) This brownie is a white chocolate brownie base with white and bittersweet chocolate mixed in. Often times, I find white chocolate desserts to be a little too sweet, but I really think the bittersweet chocolate helped to balance things out a good bit. I ended up halving the recipe, since the original recipe makes two 13×9 inch pans worth of brownies (the halved recipe is below). I sent these to work with my husband, and found out that some people enjoyed 2-3 brownies on their own, so this recipe is definitely a winner. Based on this recipe, I can’t wait to give some others a try!

Now, you know I wouldn’t just dangle this cookbook in front of y’all without having a giveaway. :-) The publisher sent me extra books to giveaway to two lucky readers!

Cookbook Giveaway

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Red Velvet Swirl Brownies


Is it just me or is it a blogger baby boom lately!? Happy times in the bloggy world, and I can’t get enough of it! I just love when someone announces that their family is growing, and the nosy person in me especially enjoys reading all about their pregnancy journey. It’s just completely cool to me. While I’m no momma (except to a crazy fur ball), I just love babies. I especially love that I can hold them and go crazy over their cuteness until they finally decide that I really suck with holding them, and then I can just hand them back off to their mom/dad. ;-)

Today, we’re holding a shower for Erin of Erin’s Food Files. I’ve “known” Erin a couple of years, since she used to post on a cooking board that we both frequented at some point. While I’ve never met her in person (I’ve only met a handful of bloggers in person, actually), I totally smiled like crazy when she made her baby announcement. I’m a dork like that, y’all. The lovely hostess, Jessica (aka The Novice Chef), coordinated this virtual shower with a fun Southern theme. So, when it came time to decide on something to contribute, I usually let my sweet tooth guide me. So southern desserts…first thing that popped in my head was red velvet (duh)! I thought about making cupcakes, but I wanted to give these brownies a try, since I’ve seen this brownie combination on quite a few blogs lately.

I ended up eating three of these.

And I’m on a diet. Oops.

Actually, I could have easily eaten the whole pan, y’all. I just couldn’t help myself. Red velvet is my weakness. The red velvet swirled with the cream cheese…in a brownie. It’s perfect for a shower (or any party), since you can just grab a square (or three). Maybe that’s not such a good thing…but eh, shower food isn’t necessarily diet friendly anyway, right? :-)

Congratulations Erin! I know you’re gonna make one awesome momma!

To see what other bloggers are contributing to Erin’s virtual baby shower, check out this post!

Red Velvet Swirl Brownies
Source: Sunny Anderson (Food Network)


For the brownie layer:

  • 1 stick & 1 tbsp. unsalted butter (separated)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • Pinch salt
  • 1 tablespoon red food coloring
  • 1 teaspoon vinegar
  • 2 eggs
  • 3/4 cup all purpose flour

For the cream cheese layer:

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/8 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees and grease an 8×8 inch baking pan using the 1 tbsp of butter.
  2. To make the brownie layer, melt the butter in a microwave and allow it to cool slightly. Add the butter to a large bowl, and stir in the sugar, vanilla, cocoa powder, salt, red food coloring and vinegar (in that order), stirring well after each addition. Separately whisk the eggs in a small bowl and add it to the brownie mixture. Add the flour to the mixture and fold it in until the batter is just combined.
  3. Pour all but 1/4 cup of the batter in the 8×8 pan and spread evenly with a spatula.
  4. To make the cream cheese layer, mix the cream cheese, sugar, egg and vanilla in a medium bowl until all of the ingredients are well blended. Using a spatula, spread the cream cheese layer on top of the brownie batter that is already in the pan. In large spoonfuls, add the remaining brownie batter over the cream cheese layer. Using a toothpick, skewer or tip of a butter knife, drag it through the mixture in the pan to make the swirl pattern.
  5. Bake in the oven for 30-35 minutes, until the center is set (no longer jiggly). Remove the pan to a cooling rack and allow the brownies to completely cool before cutting and serving.



Thin Mint Blondies

Thin Mint Blondies

Somehow these cookies have survived in our house for well over a month. I guess I was afraid to open these or something. I mean, these cookies only come once a year, and I’m known for eating these a sleeve at a time. I can behave when it comes to Tagalongs, but Thin Mints? Oh no. I had to ignore them…had to.

Then, this past Saturday, I opened my freezer and stared the Thin Mints down. Then, in my cheat day rage, I ran to Pinterest and looked over recipes using thin mints and stumbled upon these blondies. Of course I had to find a way to make thin mints less diet friendly. :-P

The wonderful thing about bars or brownies is they whip up so quickly. It’s kind of dangerous, but it’s also a good thing when you want to bake something for your coworkers after getting home from work, but also before you have to start cooking supper. :-) I had a small taste of these when I was cutting into them, and whoa. If I wasn’t counting my darn calories, I’d save half of the pan for myself.

If you happen to be one of the few with a box of thin mints stashed away, definitely give these a shot. You, or whomever you give these amazing bars to, will thank you a million times over. Just to note: The original recipe calls for Andes chips, but since I couldn’t find these in the store, I made them with a mixture of milk and white chocolate chips.

Thin Mint Blondies
Source: Culinary Concoctions by Peabody


  • 8 oz. unsalted butter (2 sticks), at room temperature
  • 1 1/3 cup brown sugar, loosely packed
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • Pinch salt
  • 2 cups all-purpose flour
  • 1 box Thin Mint Cookies, cut or broken in half
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips


  1. Preheat the oven to 350 degrees. Butter and flour a 9×13 inch pan and set it aside.
  2. In a stand mixer, fitted with the paddle attachment, cream the butter for 2 minutes until light and fluffy. Then, add in the white and brown sugars and whip the butter and sugars together for 2-3 minutes until everything looks light. Scrape the bowl down
  3. Add in the eggs one at a time, as well as the vanilla and beat the mixture on low speed for about 30 seconds, scraping down the bowl after adding each egg.
  4. Mix the salt and flour with a whisk separately in a small bowl. Then, add your flour mixture to your wet mixture with the mixture on low. Mix everything together until everything is just fully incorporated.
  5. Turn off the mixer, and using a spatula, fold in the milk chocolate chips as well as half of the box (one sleeve) of the Thin Mints.
  6. Spread the batter into your 9×13 pan. If it’s too thick to use your spatula, dip your fingers in warm water and spread the batter using your fingers.
  7. Bake the blondies for 20-25 minutes, until they are set in the middle.
  8. Once you take them out of the oven, working quickly, sprinkle the white chocolate chips evenly on top of the blondies. Allow them to sit for a minute, and then gently press the other half of the Thin Mints into the top of the blondies.
  9. Allow the pan to fully cool on a rack before serving.




Favorite Party Recipes

Part of me cannot believe that the Superbowl is Sunday. I mean, that’s the end of football season until next Fall. I have to wait at least six months to watch another game after this. Sad.  (If you know me, you know I’m being dead serious about how sad this is to me. Crazy football fan here!) A perk of Superbowl Sunday? Watching Millie run up to the TV when I randomly switch over to the Puppy Bowl.

To mourn celebrate the end of another football season, here’s some great recipes that will definitely disappear if you serve them at your Superbowl parties.

Queso Blanco
Restaurant Style Queso Blanco

Restaurant Style Salsa
Restaurant Style Salsa

Crawfish Pies

Crawfish Cheesecake

Pork and Sausage Jambalaya

Berry Mash Bruschetta
Berry Mash Bruschetta

Sugar Cookie Bars
Sugar Cookie Bars

Peanut Butter Cheesecake Brownies
Peanut Butter Cheesecake Brownies

Oreo Cupcakes

Oh, and if you have an occasional puppy bowl break, I’m pretty sure the dogs at your party would love you for these!

Peanut Butter and Pumpkin Dog Treats

Pumpkin PB Treats

Meyer Lemon Bars

Lemon Bars

One of the last things you think about in December is citrus. To me, citrus screams bright colors and summery flavors, but in Louisiana, the end of the Fall/beginning of Winter is our citrus season. Satsumas and Louisiana Navels and Meyer Lemons…oh my! I’m crazy about the local citrus, for sure!

A couple of years ago, my husband bought a Meyer Lemon tree for our little backyard, and I couldn’t have been more thrilled! Meyer Lemons are a special lemon…they are a lot sweeter and way juicier than your average lemon. They just scream, “Make me into a dessert, woman!” When our tree made 10 lemons this year, I was more than happy to make these into a dessert!

When I think about lemon desserts, I think about lemon bars. Since I’m personally not a fan of lemon desserts (I know, I’m a weirdo!), I made a batch of these for my husband and his coworkers. My husband told me that his coworkers absolutely loved them, and I need to send desserts more often! (In case they’re reading this, that’s definitely not the last of the desserts that I’m sending him with!)

Meyer Lemon Bars
Source: Ina Garten


For the crust:

  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the lemon filling:

  • 6 large eggs, at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated meyer lemon zest
  • 1 cup freshly squeezed meyer lemon juice
  • 1 cup flour
  • Confectioners’ sugar, for dusting


  1. Preheat the oven to 350 degrees F.

  2. To make the crust: Cream the butter and sugar in your mixer for about 2 minutes, until fluffy. In another bowl, whisk together the flour and salt. Turn the mixer to low and slowly add the flour mixture to the butter mixture until the crust is just mixed. Take the dough out of the mixer and roll into a ball on a well-floured surface. Pat some flour on your hands and flatten the dough. Then, press it into a 9×13 cake pan and make sure there’s about a 1/2 inch edge of crust along the edges of the pan. Chill the dough in the fridge for about 30 minutes.

  3. Bake the crust in the oven for 15-20 minutes, until it just starts to brown. Allow the pan to cool on a wire rack, and keep the oven preheated.

  4. To make the filling: whisk the eggs, sugar, lemon zest/juice and flour in a bowl until well combined. Pour the mixture over the crust once it has cooled, and bake for 30-35 minutes, until the filling has set. Place the cake pan on a wire rack and allow to cool. Before serving, lightly dust the bars with confectioners’ sugar.

Sugar Cookie Bars

Sugar Cookie Bars

As much as I love baking, sometimes it’s good to find a recipe that’s quick and convenient. I didn’t have time on my side this past weekend since we were hosting our housewarming party, so I wanted to bake something that was quick, but would also feed a crowd. This definitely fit the bill.

As you can see, I dyed them a nice LSU gold color and sprinkled purple Halloween sprinkles on top (gotta love Halloween clearance). Geaux Tigers! (Sorry, can’t help it!)

Back to the bars. I decided to add almond extract to the recipe, because I usually use a combination of almond and lemon for decorated sugar cookies. It’s just the perfect combination for sugar cookies, in my opinion. :-) I have to say that the texture of these cookies is slightly cookie-cakey, which made for the perfect soft, chewy bar and the icing was pretty classic. I highly recommend trying these bars out if you love sugar cookies, but want something that is as quick as possible. :-)

Sugar Cookie Bars
Source: mildly adapted from Annie’s Eats (originally from The Repressed Pastry Chef)


For the bars:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 tsp. lemon zest
  • 5 cups all-purpose flour
  • 1 tsp. salt
  • ½ tsp. baking soda

For the frosting:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 4 cups confectioners’ sugar, sifted
  • 5 tbsp. milk
  • Food coloring (optional)


  1. To make the bars, preheat the oven to 350˚ F.   Grease and/or parchment paper line a 13 x 18″ rimmed baking sheet. Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until the mixture is fluffy and smooth, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition, making sure to scrape down the bowl as needed. Blend in the vanilla, almond extract, and lemon zest.  In a separate bowl, combine the flour, salt and baking soda.  Whisk to blend the mixture.  Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
  2. Transfer the cookie dough to the prepared baking sheet and press into an even layer. Keep a bowl of water near you so you can dip your fingers in and prevent dough from sticking to your fingers  Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.
  3. To make the frosting, place the butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes.  Mix in the milk a tbsp. at a time.  Tint as desired with food coloring.  Spread over the cookie bars in the pan, cut into bars and serve.


Pumpkin Pie Snickerdoodle Bars

Pumpkin Snickerdoodle Bars

It’s been a while, I know.

But I bring you a recipe with butter, sugar, eggs and PUMPKIN. I hope you forgive me. :)

I decided it was time to just start baking again. It’s feeling cold outside again, butter was on major sale, so, of course, things felt right. :)

Of course, I wanted to make something a little out of the ordinary, so I scrolled through my google reader starred items and stumbled upon this!

Pumpkin Pie Snickerdoodle Bars. Pumpkin pie layered on top of a snickerdoodle cookie layer, drizzled in spiced white chocolate. Delicious, right?

Sounds great right? Yes. They are excellent! So excellent, in fact, that they ended up being a hit at the hubs’ office.

Pumpkin Pie Snickerdoodle Bars
Source: adaptation found on Beantown Baker, originally on Dozen Flours

Snickerdoodle Layer Ingredients:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups packed brown sugar
  • 1 cup butter, at room temperature
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract

Pumpkin Pie Layer Ingredients:

  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 stick butter, at room temperature
  • 1 teaspoons baking powder
  • 1 teaspoons salt
  • 1 teaspoon pumpkin pie spice
  • 2 eggs, at room temperature
  • 1 1/2 cups canned pumpkin

Topping Ingredients:

  • 2 tablespoons white sugar
  • 2 teaspoons cinnamon

Drizzle Ingredients:

  • 1 oz white chocolate, chopped
  • 1/4 teaspoon pumpkin pie spice


  1. Preheat oven to 350F. Lightly grease a 9×13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later
  2. To make snickerdoodle layer:
    Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
    Stir in the flour mixture until well blended. Spread evenly in prepared pan. (Tip: wet your hands with warm water to make the batter easy to spread, since it’s thick.)
  3. To make pumpkin pie filling:
    In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. A dd the rest of the ingredients and mix until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
  4. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
  5. Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
  6. After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it’s completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
  7. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.

Pumpkin Blondies

Pumpkin Blondies

If you read my Twitter, you might already know that I’m on a major diet. A 10 week weight loss challenge for my local YMCA to be exact. I slowly freaked out inside when they took my body fat % and weight…those numbers weren’t so pretty. However, I guess I should see this as more weight to lose and alas, a good chance to win this challenge. The prizes are pretty phenomenal, too. The hard thing? It’s 10 weeks….until December 16th.

I’m pretty hardcore when it comes to competition. Just ask my family…I get pretty extreme just to get that “#1″ feeling. So, I’m back to the gym 4-5x/week and back on Weight Watchers too to kick this challenge’s booty!

Before you panic about my recipes being ALL ”skinny” again, I still intend to do my cold weather baking, because my urges to bake and create things are far too strong lately. The difference this year is that a lot of my husband’s coworkers (and maybe mine) will be getting to enjoy these treats moreso than I.

These blondies, actually, were made for my family. I went to visit them this past weekend and had a blast! I thought it would be nice to bring these blondies, and with a family of 6 in the house, the pan of these were almost GONE Sunday. I’d say the recipe was pretty darn successful, no? I did try a couple (small) squares of these, and yes, yes, yes! Majorly yummy and potentially majorly addictive. It took a lot for me to hold back. :)

Pumpkin Blondies
Source: Martha Stewart (adaptation found on Smells Like Home)


  • 2 cups all-purpose flour
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 16 tbsp. unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar (or brown sugar)
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 cup white chocolate chips
  • 1 1/2 cups butterscotch chips


  1. Preheat the oven to 350° F.  Line a 9×13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the white chocolate and 1 cup butterscotch chips with a rubber spatula.
  3. Spread the batter evenly into the prepared pan and sprinkle remaining 1/2 cup of butterscotch chips over the top of the batter.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.
  4. To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.

Peanut Butter Cheesecake Brownies

Peanut Butter Cheesecake Brownies

Peanut butter and chocolate are a match made in heaven. Brownies are simply amazing and easy. In fact, this is the one dessert where my KA stays in the cabinet. A simple bowl and wooden spoon are all you need, and wow, the results are nothing short of amazing.

With a potluck coming up at my work, I decided to make some delicious peanut butter cheesecake brownies. I’ve made this recipe before, but I wanted something sinfully rich. After seeing the words “triple chocolate brownies” on Annie’s Eats, I knew I had to use this for my brownie base. I still used the peanut butter cheesecake swirl in the original recipe, and the results were awesomely rich, as in be prepared to have a glass of milk handy…I’m not kidding.

Peanut Butter Cheesecake Brownies
Sources: Brownie Batter – Baking Illustrated (found on Annie’s Eats) PB Cheesecake Batter – Baking Blonde

Brownie Ingredients:

  • 5 oz. semisweet or bittersweet chocolate, chopped
  • 2 oz. unsweetened chocolate, chopped
  • 8 tbsp. unsalted butter, cut into quarters
  • 3 tbsp. cocoa powder
  • 3 large eggs
  • 1¼ cups (8¾ oz.) sugar
  • 2 tsp. vanilla extract
  • ½ tsp. salt
  • 1 cup (5 oz.) all-purpose flour

Peanut Butter Cheesecake Batter Ingredients:

  • 4 oz cream cheese, softened
  • 1/2 cups creamy PB
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 5-6 regular sized Reese’s peanut butter cups, chopped


  1. Place an oven rack in lower-middle position and preheat the oven to 350° F.  Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.
  2. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.  Whisk in the cocoa powder until smooth.  Set aside to cool.
  3. In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds.  Whisk in the warm chocolate mixture until incorporated.  Then stir in the flour with a wooden spoon until just combined.
  4. In separate mixing bowl, beat together cream cheese, peanut butter, sugar and vanilla until smooth. Add egg and beat until just combined.
  5. Pour 2/3 of the brownie mixture into the prepared pan and spread with a spatula to make an even layer.  Then add 1/2 of the peanut butter cheesecake mixture on top. Using a knife, gently swirl the mixtures together. Add the remaining brownie batter, then the cheesecake batter and swirl again.
  6. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 45-50 minutes. Then, take out the brownie pan and add the chopped Reese’s cups to the top. Place it in the oven for a couple of minutes, until just melted.
  7. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.
  8. Remove the brownies from the pan using the foil and transfer to a cutting board.  Cut into squares as desired.  Store in an air-tight container.