Peanut Butter Cheesecake Brownies

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These peanut butter cheesecake brownies combine the best of three worlds with rich chocolate, cheesecake, AND peanut butter. You won't be able to have just one!

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 425kcal

Ingredients

Brownie Batter

1/2 cup unsalted butter
1 cup bittersweet chocolate chips
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt

Peanut Butter Cheesecake Swirl

4 oz cream cheese
1/4 cup creamy peanut butter
2 tablespoons granulated sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Brownie Batter

Preheat oven to 350F. Line a 9-inch square baking pan with parchment paper. Set aside.
In a small saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and set aside to cool (alternatively, melt in the microwave 1-2 minutes)
In a large bowl, whisk eggs, sugar, and vanilla together until smooth. Whisk in melted chocolate mixture until smooth. Gently fold in flour, cocoa, and salt until batter is just combined. Set batter aside.

Peanut Butter Cheesecake Swirl

In a medium bowl, beat softened cream cheese, peanut butter, sugar, milk, and vanilla until smooth and creamy.
Scrape half of brownie batter into prepared pan. Spoon dollops of half of cheesecake mixture on top. Use a toothpick to swirl into into the brownie batter. Repeat layers with remaining brownie batter and cheesecake mixture.
Bake brownies at 350F 25-30 minutes until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely in pan on a wire cooling rack then chill completely before slicing into squares. Enjoy!

Notes

Storing Instructions

Store brownies in refrigerator up to 6 days.

Nutrition