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Peanut Butter and Chocolate Cheesecake Brownies

A fun take on the crowdpleasing cream cheese brownies.

3.4

(10)

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Image may contain Food Dessert Chocolate Confectionery Sweets Brownie Cookie Biscuit and Fudge
photo by José Picayo

Ingredients

Makes 25

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

  1. For brownie layer:

    Step 1

    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.

    Step 2

    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.

  2. For cheesecake layer:

    Step 3

    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.

    Step 4

    将巧克力在小微波专用碗。通过显微镜owave 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.

    Step 5

    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.

    Step 6

    Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.

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Reviews (10)

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  • Mouth is watering, cannot wait to be at home to bake it. I have made this cheesecake recipe and it was also lovely http://imunchie.com/tasty-meals/munchies/chocolate-and-peanut-butter-cheesecake

    • WIlfredo_Ibanez

    • Margate, FL

    • 11/10/2011

  • Despite longer cooking time, middle of brownies still mushy... They taste good, but have an off consistency. I think given all the steps to making these, they would have come out better.

    • amandas1228

    • 7/29/2010

  • These brownies were fine - not by any means the best thing I've cooked, but not terrible. They were a bit dry and didnt have any stand-out flavors. I will probably just throw away the leftovers, and won't make these again. If you are looking for a brownie recipe you can find much better.

    • Anonymous

    • Washington DC

    • 10/19/2009

  • the worst brownie recipe i have ever made

    • zeusace

    • 8/29/2009

  • I thought this was quite good! I did do things a bit differently though. I doubled the recipe and baked in a 9*13, which I wouldn't do again. The brownies were crazy thick and took forever too cook. So when doubling in the future, I will bake them in two 9*9 pans. Also after reading the reviews I added a bit more (about a quarter of a cup) peanut butter. All in all they were really yummy. Just be sure not to bake them in a 9*13 when doubling.

    • Anonymous

    • New Hampshire

    • 3/23/2009

  • This was good, I think I over-baked mine a bit. I agree that a stronger peanut butter taste would be fantastic. Overall, a nice change from a plain brownie or cheesecake square.

    • orangeloll

    • Mexico

    • 3/2/2009

  • Very good, and also very rich. Brownie layer was more fudge-like than cake like. I ended up having to cut the pieces smaller because it was so rich. You taste more cheesecake than peanut butter in top layer; I guess I expected it to be more like reeses peanut butter cups meets brownie - it's not. But still good.

    • mdurant79

    • Baltimore, MD

    • 2/19/2009

  • The only change I made was to double the amount of peanut butter, which definitely added flavor but also left the cheesecake layer with a rather sticky texture. The brownie layer also was rather wet, which wasn't a bad thing, but not quite as much brownie as chocolate tart. I would make this again as my family liked it but would probably not go as far as doubling the peanut better and maybe would add a bit more cream cheese for a bit of lightness.

    • clogs

    • 1/19/2009

  • Loved this recipe. The only change we would make, more driven by our personal preferences than any fault in the recipe, I would increase the brownie layer by 1/2 and increase the amount of peanut butter in the cheesecake layers...so it has a stronger peanut butter taste

    • lfirestein

    • Del Mar, CA

    • 12/15/2008

  • These were good after chilling for one hour and excellent after sitting in the fridge overnight. The peanut butter flavor was less than I had expected but I was still very pleased with this. Very pretty as well!

    • hannah247

    • nyc

    • 12/12/2008

Tags Brownie Bar Cookie Cookie Dessert Chocolate Cream Cheese Cheese Dairy Peanut Butter Make Ahead Baking Electric Mixer 通过显微镜owave Bon Appétit

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