Peanut Butter Cheesecake Brownies

By mnhenselen

Ingredients

• Brownie Base:
• 1 cup (236 mL) natural peanut butter, smooth
• 1/2 cup (118 mL) maple syrup
• 1 egg
• 2 tablespoons (30 mL) coconut oil, melted
• 1/4 teaspoon (1.25 mL) baking soda
• 6 tablespoons (88 mL) cocoa powder, plus extra for dusting
• 1 teaspoon (5 mL) vanilla extract
• Peanut Butter Cheesecake Filling:
• 2 8-ounce (473 mL*) packages cream cheese, softened
• 2/3 cup (158 mL) maple syrup
• 1 cup (236 mL)natural peanut butter, smooth
• 2 teaspoons (10 mL) vanilla extract
• Topping:
• 7 ounces (207 mL) peanut butter cups, chopped
• Fudge Sauce:
• 3 tablespoons (44 mL) maple syrup
• 2 tablespoons (29 mL) cocoa powder

Details

Servings 1
Adapted from rasamalaysia.com

Preparation

Step 1

Preheat the oven to 325 degrees F (162 degrees C) and line an 8″ cake pan with foil, leaving an overhang. Spray the ppan with nonstick cooking spray and dust lightly with cocoa powder. Set aside.

Mix all the ingredients together thoroughly for the brownie. Spread the batter evenly over in the pan and bake for 22-25 minutes. The brownie should puff slightly and remain fudgy in the center.

To make the peanut butter cheesecake filling, combine all the ingredients in a food processor or stand mixer and mix until smooth. Make sure to scrape down the sides as needed. Refrigerate the filling until the brownie base is cooled.

Spread the cheesecake filling evenly over the top of the brownie, cover with plastic wrap and refrigerate for 8 hours or overnight. For a quicker set, place it in the freezer for a minimum of 3 hours, and then refrigerate until use.

Remove the plastic from the pan, and then lift the dessert from the pan using the foil overhang. Transfer to a plate and top with the peanut butter cups. Mix together the fudge sauce ingredients and drizzle across the top before serving.