Peanut Butter and Chocolate Cheesecake Brownies

By nanasally4

by Dede Wilson

Ingredients

• 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
• 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

Details

Servings 25
Adapted from epicurious.com

Preparation

Step 1

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.