These peanut butter chocolate cheesecake brownies are the perfect combination of delicious flavor. A layer of fudgy brownie topped with chocolate peanut butter swirl cheesecake. What’s not to love?
Does this sound delicious to you? It is. Trust me. Mr. Nutmeg Nanny ate the majority of the pan by himself 🙂 That is saying a lot. He loves sweets but rarely finishes the whole pan of anything unless it’s peanut butter or chocolate chip cookies.
The brownie layer was good but very rich. I found the chocolate I had used to be a little to dark for my taste. Mr. NN totally disagreed. He thought it was perfect. Then again our opinions on chocolate are a bit different. The cheesecake layer was my favorite. I loved the hint of peanut butter swirled with the dark chocolate. I felt like it lighted up the dark rich taste. I also found these brownies to taste better after spending the night in the refrigerator. So if you can resist the peanut butter chocolaty deliciousness let them chill for awhile before cutting into them. You will be rewarded for your patience!
Peanut Butter Chocolate Cheesecake Brownies
These peanut butter chocolate cheesecake brownies are the perfect combination of delicious flavor. A layer of fudgy brownie topped with chocolate peanut butter swirl cheesecake. What's not to love?
Yield: 9x9 dish
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 70 minutesplus cooking time
Ingredients:
Brownie layer:
- Nonstick vegetable oil spray
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 cup unsalted butter, diced
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup. all purpose flour
- 1/4 teaspoon kosher salt
Cheesecake layer:
- 1 (8 ounce) package cream cheese, room temperature
- 1/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup. sugar
- 2 large eggs
- 2 tablespoons heavy whipping cream
- 2 tablespoons all purpose flour
- 2 ounces bittersweet chocolate, chopped
Source:Epicurious
Directions:
For brownie layer:
Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
For cheesecake layer:
Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.
Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.