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Peanut Butter Cheesecake Brownies

These ultimately fudgy brownies combine the best of THREE worlds! Brownies, cheesecake, AND peanut butter. You won't be able to have just one of these addicting brownies!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 dozen brownies


  • 3/4 cup white whole wheat flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup coconut sugar or brown sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 oz cream cheese softened
  • 1/4 cup xylitol or sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
  • In a large bowl, combine flour, cocoa, and salt. Set aside. In another large bowl, whisk eggs, sugar, oil, and vanilla until smooth. Gently fold flour mixture into liquid, stirring until just combined. (batter will be very thick)
  • Spread half of the batter in prepared pan and set other half aside while you prepare the cheesecake filling.
  • Place softened cream cheese in a medium bowl. With an electric mixer, beat on medium speed until creamy. Beat in xylitol (or sugar) peanut butter, egg, milk, and vanilla until smooth and creamy.
  • Spoon spoonfuls of cheesecake filling in random order over brownie batter. Top with remaining brownie batter. Using a knife, gently cut through batter to create a swirl pattern (do not overmix, otherwise you'll lose the swirl effect)
  • Bake brownies at 350F 24-25 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack before cutting into squares.


Store brownies in refrigerator up to 3 days.