Thursday, June 10, 2010

Peanut Butter Cheesecake Brownies

Peanut Butter and Chocolate. You really can't beat that combination. Add cheesecake to the mix and I am in heaven. These brownies ROCK!

I have posted before about PB cheesecake brownies... the other had less cheesecake but with the addition of PB cups. Choose either one and you will be a happy camper!

Peanut Butter Cheesecake Brownies

Brownie Layer
7-ounces semisweet chocolate, finely chopped
7 tablespoons unsalted butter, diced
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt

Peanut Butter Cheesecake Swirl
8-ounces cream cheese, room temperature
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 cup sugar
1 whole, large egg

1. Preheat oven to 350F. Line a 9-inch square pan with foil or parchment paper, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer on low speed, or stir in with a wooden spoon – sugar, eggs, and vanilla into cooled chocolate mixture, until uniform. Stir/beat in flour, cocoa and salt. Spread half the batter in pan.

1. In a separate bowl, beat together the cream cheese, peanut butter, whole egg or egg yolk, sugar, and vanilla until smooth. DO NOT OVER BEAT!

1. Drop large spoonfuls of the peanut butter cheesecake batter across the top of the first layer of brownie batter. Don’t swirl them together. Cover the peanut butter dollops with the remaing brownie batter and the remaining peanut butter cheesecake batter in dollops, then take a knife, spatula, spoon handle, or whatever you have on hand that can ’swirl’ well, and swirl the TOP layer of peanut butter cheesecake batter with the brownie mixture. Lift up some of the brownie batter to insure the brownie mixture swirls in as much as possible, since it can be little heavier than the peanut butter cheesecake batter, depending on whether you use a whole egg or just the yolk. As mentioned above, it’s ok if some of the first layer of both batters swirl also, just not too much.

2. Bake for 35-37 minutes, or until the batter in the center of the pan feels just set, or a skewer contains a few moist brownie crumbs sticking to it (you would stick the skewer in a chocolate area).

3. Let cool, then lift the brownies up and out using the foil or parchment paper and peel it away/off. Cut the brownies into equal squares.

Makes about 16 brownies, depending on how large or small you cut them.


Natalie said...

This is basically the ultimate dessert--these would NOT last long in our house!

Ingrid said...

I know I've said I'm not fond of chocolate or PB but mix them together and throw in some cream cheese and I'm in. :)

The McBride Family said...

Yum Yum and YUM!!!! :)

The Grows said...


Justin said...

awesome. funny because i wrote about peanut butter brownies and cheesecake brownies a few days ago, but i like the idea of combining both ideas into one better.

Grumpy and HoneyB said...

Yum! I've been really lazy about baking since my vacation ended. I must have done too much. lol. I wish I could reach in and grab one of your brownies!

cheesecake recipe said...

I actually love cheesecake as it is, add peanut butter, and it's undeniably my all time favorite dessert now! Seriously, I'm going to try this recipe of your and make it officially my all time favorite dessert. I just hope mine will turn out as pretty as yours, lol! Thanks a bunch for sharing this one, I really can't wait to try it, lol!

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