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

Directions:

  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.

Blake Makes! PBDDL!

The wonderfulness that is peanut butter dulce de leche (otherwise known as PBDDL) came in earlier this week, and let me tell you how excited I was! How do you get it? Go to Blake’s website and sign up to be in Soopz! He is a foodie like many of the bloggers that are Soopz members, and he has a new product, which is PBDDL. In order to get the word out, he has giveaways of his products, and now I’m pretty sure many people are all anxiously awaiting it’s selling debut! (mmm)


Another bonus? He is a fellow NOLA-ian. Represent f’real!

With my PBDDL, I made cupcakes! Weight Watchers friendly cupcakes! Now these were flimsy, but there was nothing bad to say about the richness and taste of it…just take a spoon and go crazy! Mmm…

Recipe

10 oz. diet coke
1 box Chocolate cake mix
1 egg white

Bake according to the box recipe. However, halfway in the middle of the baking time, I placed mini Reese’s cups inside, and then let it bake the rest of the time.

The real fun is here…thanks to Allrecipes!

I 1/4ed the recipe though since I only had 1/4 cup of peanut butter to work with :). Delicious though!!

INGREDIENTS

* 1/8 cup butter, softened
* 1/4 cup creamy peanut butter (used PBDDL)
* 3/4 tablespoons milk, or as needed
* 1/2 cups confectioners’ sugar

DIRECTIONS

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.