Swirls of chocolate and peanut butter make these Ultimate Reese’s Cheesecake Brownies absolutely irresistible. These brownies always disappear in a hurry at parties and events.
CLICK HERE TO PIN THIS RECIPE FOR LATER!
When the kids were younger they knew how much I loved Reese’s candies. Any time they got peanut butter cups from school, church, or parties they would bring them home and give them to me excitedly.
As they got older, they also developed a love for those peanut butter candies, so they weren’t as willing to hand them over. There were some very grudging candy sharing moments until they realized something.
They figured out that if they ate them before getting home that I wouldn’t know they ever had them. What?!?!?!?! Ā
It’s ok. I buy bags of candy and cookies all the time and hide them, so the kids don’t know I have it. I guess that makes us even. Ā LOL! Although they have figured out my sneaky hiding spots the older they get.
The other day I found a couple of those hidden bags of peanut butter candies in the pantry and decided to put them to good use. Layering brownies and cheesecake into one fabulous dessert is one of my favorite things to do.
Have you seen these Cherry Cheesecake Brownies, these Cake Batter Cheesecake Brownies, or these Take 5 Cheesecake Brownies? Oh, boy! Ā They are all so good.
Reese’s recipes always make me smile though. So this time I decided to add some peanut butter and peanut butter cups to the cheesecake layer before pouring it on top of the brownie batter. After these bake they become the best brownies ever!
Make sure the peanut butter cheesecake brownies cool completely before cutting into them. I realize this will test every ounce of patience you may have in you, but cheesecake is so much better chilled.
My tip is to make the brownie cheesecake the night before, and let it chill over night.
Tips for making the Ultimate Reese’s Cheesecake Brownies:
Line a 9×13 pan with foil lined parchment paper. Set it aside.
Make your brownie batter first and pour it into the pan. Feel free to use a box brownie mix for a 9×13 pan or a double batch of these Homemade Chocolate Chip Brownies (minus the chocolate chips) for this layer.
Beat the cream cheese, butter, and peanut butter until creamy. Add a can of sweetened condensed milk, cornstarch, egg, and vanilla and beat again until creamy.
Stir in the chopped peanut butter cup candies gently. You can use regular Reese’s chopped up into quarters. Or use a bag of the Reese’s minis and cut them in half. Either one works.
Bake and cool these Ultimate Reese’s Cheesecake Brownies before adding the topping.
Topping for Reese’s Cheesecake Brownies:
Place a bag of milk chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat 15 seconds longer, if needed.
Spread the chocolate on top of the chilled peanut butter bars. Drizzle the top with more melted peanut butter.
Use a butter knife to swirl the peanut butter into the melted chocolate. Sprinkle with mini Reese’s Pieces and let it set.
If you like these Ultimate Reese’s Cheesecake Brownies, you may enjoy these recipes:
- Triple Peanut Butter Cookie Pie – peanut butter cookie crust, creamy no bake peanut butter cheesecake, and a sweet chocolate topping
- Peanut Butter Cup Cheesecake – chocolate and peanut butter cheesecake layers topped with chocolate and peanut butter cups
- Chocolate Reese’s Cheesecake – mini chocolate cheesecakes topped with peanut butter mousse and peanut butter cups
- Peanut Butter Cheesecake Cookie Bars – a layer of peanut butter cheesecake baked inside layers of cookie dough
- Peanut Butter Cheesecake Bars from Love From the Oven – peanut butter chips, chocolate chips, and peanut butter cups inside a creamy cheesecake bar
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Ultimate Reese’s Cheesecake Brownies recipe and video:
Swirls of chocolate and peanut butter make these Ultimate Reese's Cheesecake Brownies absolutely irresistible. These brownies always disappear in a hurry at parties and events.
Ingredients
- 1 - 9x13 package box brownie mix
- 1 - 8 ounce cream cheese, softened
- 2 Tablespoons butter, softened
- 1/4 cup peanut butter
- 1 - 14 ounce can sweetened condensed milk
- 1 Tablespoon cornstarch
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups Reese's peanut butter minis, halved (family sized bag)
- 1 3/4 cups milk chocolate chips
- 1/2 cup peanut butter, divided
- 1/2 cup mini Reese's Pieces
Instructions
- Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
- Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
- Beat cream cheese, butter and peanut butter until creamy.
- Add the condensed milk, egg, and vanilla until beat again until smooth. Stir in the halved Reese's.
- Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
- Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
- Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
- Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture. Sprinkle with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.
Courtney says
Just wanted to let you know your recipe was featured at today’s What’s Cooking Wednesday!
Thanks so much for linking up! Be sure to stop by and link up more great recipes š
http://notsohomemade.blogspot.com/2010/11/chicken-spaghetti-casserole-1124-whats.html
Santa's Gift Shoppe and Ideas says
Hi
I am so sorry.. I just saw where you asked to be emailed if anyone used your pictures on their website…I did not email you first..Won’t happen again..But I
Just wanted to let you know that I ā Featuredā you AGAIN on Santaās Gift Shoppe Blog Hop today for your great project & inspiration! Be sure to grab the āI was featuredā on Santaās Gift Shoppe Button/Code for your sidebar! You deserve it! Thanks so much..If youāre not a follower already weād love for you to join us…I must LOVE your stuff..It draws me in..
Barb
Karen says
Yikes, if I make these I’ll blow my Weight Watchers points for a week! So I’ll forward the link to my daughter who loves Reese’s too. blessings on your day!
Libbie says
I am 3 weeks from due date & I just spent WAYYYYY too long looking at all your recipies…droolinhg…& of course I sent your link over to my sister who likes to bake & I just happen to be going over there tomorrow š Hoping it will “inspire her” to whip these babies up š
mary. says
Ever seen (or rented) the movie “ET”? I bet your favorite scene is when the boy gave him the…you guessed it! Reeses piecesĀ® I don’t think ET would like cheesecake, but he loves the reeses piecesĀ® on top of these bars.. as for these cheesecake brownie bars, I love to make these. Maybe for sweetest day. š
Carrie says
What do you do with the sweetened condensed milk????
Jocelyn Brubaker says
It is in step 2 of the recipe. You add the milk after you beat the cream cheese and butter, then beat it again. I hope you enjoy them š
lisa@cookingwithcurls says
It seems to be a peanut butter chocolate kinda week š They look amazing!!
Renea (cupcake-n-bake) says
Found you through My Recipe Magic. All I can say is yumm!!
Julie says
These look absolutely amazing!
Liz says
Would have been helpful to know what brand brownie you used. I don’t normally make anything from a mix, but was in a hurry to get it done and was at the store for the other ingredients anyway, and all the brownie mixes were for an 8×8 pan or 9×9, not 9×13. So I mixed 2 boxes, and followed the rest of the instructions. Well it has now been over an hour and the inside in the middle is still not baked. After 50 min I put the pan in my convection oven, since the cupcakes I was also making were finished, and it was still burning too much on top after 10 more minutes in the convection, and still not baked in the middle. So I covered the top in foil and continued baking for another 15 min. Just took it out, top is burned further yet, almost as brown as the brownie on the bottom, and finally the toothpick is coming out without unbaked brownie batter clinging to it. If they still taste good when all is said and done, I will try again, but next time I’m baking the brownie first, and then adding the cream cheese batter to bake.
Jocelyn says
I am so sorry to hear this. But you needed to use a box mix for a 9×13…mixing 2 8×8 or 9×9 will yield more batter than you need which is why it didn’t bake right for you. For this recipe I used a mix from Aldi. I know Pillsbury and a few other brands do have a brownie mix specifically for the 9×13 size. Brand doesn’t matter…size does. I hope you give it another chance using the right size pan. Also, brownies and cheesecake set up more as they cool, so over baking is not recommended.
Liz says
I was at least able to salvage most of it, just cut off the crust around the edge. The surface on top is too burned to taste great as well, but when I bite together with the brownie, I hardly notice it. My fiends who are coming tonight will still eat it. š I have never seen those brands in any grocery store in my area. My guess if you are in the US, there’s a lot of things people talk about using there that Canada seems to not believe in or something. Unbelievably, this is still good enough that it will be gobbled up! But next time I will find a from-scratch recipe online, or not be so greedy and use all the batter from 2 boxes. I suppose I could bake some in another dish, so as not to waste…. just wouldn’t feel right throwing out brownie!
Megan John says
I did not have parchment paper. Do you think itās possible that theyāll turn out ok just leaving them in the pan to cool??
Jocelyn says
Yes, they will be just fine in the pan with parchment as long as you sprayed the pan with nonstick spray. I just prefer the parchment so I can make clean cuts for pictures and serving! I hope you enjoy them!
Pat says
I would like the old recipe, I have made it for my family several times and they loved it, I pinned it thinking it would stay the same. Now I wish I would have copied it.
Jocelyn says
The differences in the new updated recipe is that I added 1/4 cup peanut butter to the cheesecake batter, left out the extra Reese’s candy bars, and added extra chocolate to the top. Feel free to leave out the peanut butter and to use extra Reese’s candy bars in the batter if you prefer.