Peanut Butter Cheesecake Brownies

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I have a brand new dessert recipe for you today! This past Sunday it was Flash’s turn to choose the dessert and help make it. He picked out a good one…Peanut Butter Cheesecake Brownies…doesn’t get much better than that, does it? He had a lot of fun making it and they turned out so yummy! He found the recipe through Pinterest at this blog: Crazy for Crust. You can check out my Pinterest Dessert Board HERE. I have 260 desserts pinned right now…everything imaginable. I LOVE Pinterest! I have found so many great things on there!

 

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Let’s get started on that delicious dessert….

Step #1 Gather Ingredients:

  1. 3/4 cup unsalted butter
  2. 1 package (about 11 oz) bittersweet/dark/semi-sweet chocolate chips
  3. 1/2 cup light brown sugar, packed
  4. 3/4 cup granulated sugar, divided
  5. 5 large eggs, divided
  6. 2 tsp vanilla extract, divided
  7. 3/4 cup + 1 Tbsp all purpose flour
  8. 1/4 cup unsweetened cocoa powder
  9. 1/4 tsp kosher salt
  10. 2 (8 oz) packages cream cheese, room temperature
  11. 1/3 cup creamy peanut butter
  12. 2 Tbsp sour cream or plain greek yogurt

 

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Step #2 Preheat oven to 350° F. Line a 9×9″ square pan (I used an 11×7″ pan and it worked just fine) with foil or parchment paper and spray with nonstick cooking spray.

Step #3 Make the brownie batter: place butter and 1 3/4 cups of the chocolate chips in a large microwave safe bowl. Heat for 1 minute on high power, stir. Continue heating in 30 second increments, stirring between each, until chocolate is melted and smooth. Stir in brown sugar and 1/2 cup granulated sugar. Stir in 3 eggs and 1 teaspoon vanilla extract, then add 3/4 cup flour, cocoa powder, and salt and mix until smooth. Set aside.

 

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Step #4  Make the cheesecake batter: beat cream cheese with a hand or a stand mixer until smooth and creamy. Add peanut butter, 1/4 cup sugar, and sour cream or greek yogurt. Mix until smooth, then add 1 teaspoon vanilla, 1 tablespoon flour, and remaining 2 eggs. Beat until smooth without lumps.

Step #5  Spread half the brownie batter in the prepared pan. It’s a thick batter but should spread easily with a wooden spoon or spatula. Place half the cheesecake mixture over the top and spread carefully. If you have an offset spatula, that makes spreading this layer easier. Top with remaining brownie batter and then the remaining cheesecake to create 4 layers. Sprinkle with remaining chocolate chips.

 

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Step #6  Bake for 45-55 minutes until the edges start to get golden and the center is set. Cool completely at room temperature. Chill to set, at least 2 hours or overnight. Cut into small bars and serve. This cheesecake is very rich and a little goes a long way! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

 

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Here is a printable recipe for you:

Peanut Butter Cheesecake Brownies
Save RecipeSave Recipe

Ingredients

  • 3/4 cup unsalted butter
  • 1 package (about 11 oz) bittersweet/dark/semi-sweet chocolate chips
  • 1/2 cup light brown sugar, packed
  • 3/4 cup granulated sugar, divided
  • 5 large eggs, divided
  • 2 tsp vanilla extract, divided
  • 3/4 cup + 1 Tbsp all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp kosher salt
  • 2 (8 oz) packages cream cheese, room temperature
  • 1/3 cup creamy peanut butter
  • 2 Tbsp sour cream or plain greek yogurt

Instructions

  1. Preheat oven to 350° F. Line a 9x9" square pan (I used an 11x7" pan and it worked just fine) with foil or parchment paper and spray with nonstick cooking spray.
  2. Make the brownie batter: place butter and 1 3/4 cups of the chocolate chips in a large microwave safe bowl. Heat for 1 minute on high power, stir. Continue heating in 30 second increments, stirring between each, until chocolate is melted and smooth. Stir in brown sugar and 1/2 cup granulated sugar. Stir in 3 eggs and 1 teaspoon vanilla extract, then add 3/4 cup flour, cocoa powder, and salt and mix until smooth. Set aside.
  3. Make the cheesecake batter: beat cream cheese with a hand or a stand mixer until smooth and creamy. Add peanut butter, 1/4 cup sugar, and sour cream or greek yogurt. Mix until smooth, then add 1 teaspoon vanilla, 1 tablespoon flour, and remaining 2 eggs. Beat until smooth without lumps.
  4. Spread half the brownie batter in the prepared pan. It’s a thick batter but should spread easily with a wooden spoon or spatula. Place half the cheesecake mixture over the top and spread carefully. If you have an offset spatula, that makes spreading this layer easier. Top with remaining brownie batter and then the remaining cheesecake to create 4 layers. Sprinkle with remaining chocolate chips.
  5. Bake for 45-55 minutes until the edges start to get golden and the center is set. Cool completely at room temperature. Chill to set, at least 2 hours or overnight. Cut into small bars and serve. This cheesecake is very rich and a little goes a long way! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
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http://afternoonswithamy.org/index.php/2016/06/11/peanut-butter-cheesecake-brownies/

 

I have really enjoyed cooking with my kids these last few weeks. I’m sure Daddy is ready for something with less chocolate…he goes more for fruit flavored desserts! This one was definitely a great choice by Flash and it didn’t last long here at our house! Hope you enjoy!

Blessings,

Amy

 

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 


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