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.