- 25
Ingredients
- Brownie Layer:
- Nonstick vegetable spray
- 8 oz bitterweet chocolate, finely chopped
- 1/2 cup (1 stick) unsalted butter, diced
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup flour
- 1/4 tsp salt
- Cheesecake Layer:
- 1 (8 oz pkg) cream cheese, room temperature
- 1/3 cup creamy natural peanut butter (made with only peanuts and salt)
- 1 tsp vanilla
- 1/2 cup sugar
- 2 large eggs
- 2 tbs heavy whipping cream
- 2 tbs flour
- 2 oz bitterweet chocolate, chopped
Preparation
Step 1
Brownie Layer:
Preheat oven to 325°. Spray a 9 inch square metal baking pan 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.
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 bater by heaping teaspoonfuls a top 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 bars.