PEANUT BUTTER AND CHOCOLATE CHEESECAKE BROWNIES

PEANUT BUTTER AND CHOCOLATE CHEESECAKE BROWNIES
PEANUT BUTTER AND CHOCOLATE CHEESECAKE BROWNIES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Brownie layer:

  • Nonstick vegetable oil spray

  • 8

    ounces bittersweet chocolate, finely chopped

  • 1/2

    cup (1 stick) unsalted butter, diced

  • 1/2

    cup sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • 1/2

    cup all purpose flour

  • 1/4

    teaspoon salt

  • .

  • Cheesecake layer:

  • 1

    8-ounce package cream cheese, room temperature

  • 1/3

    cup creamy (smooth) natural peanut butter (made with only peanuts and salt)

  • 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

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.

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