Peanut Butter Cheesecake Brownies
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Ingredients
- For the Brownie Layer:
- ½ cup 0.25 lbs unsalted butter, melted
- 1 cup 0.5 lbs granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup 0.12 lbs unsweetened cocoa powder
- ½ cup 0.25 lbs all-purpose flour
- ¼ teaspoon salt
- ½ cup 0.25 lbs semi-sweet chocolate chips (optional)
- For the Peanut Butter Cheesecake Swirl:
- 8 oz 0.5 lbs cream cheese, softened
- ⅓ cup 0.17 lbs creamy peanut butter
- ¼ cup 0.13 lbs granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat to 350°F (175°C).
- Line an 8x8-inch or 9x9-inch baking pan with parchment paper or grease lightly.
- Make the Brownie Batter:
- In a large bowl, mix melted butter and sugar until smooth.
- Add eggs and vanilla, beating until glossy.
- Stir in cocoa powder, flour, salt, and chocolate chips (if using) until just combined.
- Make the Peanut Butter Cheesecake Layer:
- In a separate bowl, beat cream cheese, peanut butter, and sugar until smooth.
- Add egg and vanilla, mixing until creamy and well blended.
- Assemble the Brownies:
- Pour most of the brownie batter into the prepared pan (reserving about ¼ cup for swirling).
- Spread the peanut butter cheesecake mixture evenly over the brownie base.
- Dollop the reserved brownie batter on top and swirl gently with a knife or toothpick.
- Bake:
- Bake for 30–35 minutes, or until the center is set and a toothpick comes out with moist crumbs.
- Let cool completely in the pan before slicing.
- Serve & Enjoy:
- For clean cuts, chill brownies for 30 minutes before slicing. Store in the fridge for up to 5 days.