Yield: 24 brownies
Peanut Butter Cheesecake Brownies
Swirls of chocolate and peanut butter make these Peanut Butter Cheesecake Brownies absolutely irresistible. These brownies always disappear in a hurry at parties and events.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
For the Brownies
- 1 - 9x13 package box brownie mix
- 3 tablespoons water
- 1/2 cup canola oil
- 2 large eggs
For the Cheesecake
- 1 - 8 ounce package cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1 - 14 ounce can sweetened condensed milk
- 1 tablespoon cornstarch
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups Reese's peanut butter minis, halved (1 family sized bag)
For the Topping
- 1 3/4 cups milk chocolate chips
- 1/2 cup creamy peanut butter, divided
- 1/2 cup mini Reese's Pieces
Instructions
- Preheat oven to 350°. Line a 9x13 pan with foil-lined parchment paper.
- Mix together the dry brownie mix, water, oil, and eggs. Spread in the bottom of the prepared pan.
- Beat cream cheese, butter, and peanut butter until smooth and creamy. Add the condensed milk, cornstarch, egg, and vanilla and beat again until smooth.
- Stir in the halved Reese's minis. Gently spoon the cheesecake batter on top of the brownie layer. Bake for 45-50 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 the top with the mini Reese's Pieces. Let set before cutting squares. Store in the refrigerator.
Notes
- Line your pan. Use aluminum foil or foil-lined parchment paper to lift the brownies out easily. Make sure to spray the foil with nonstick baking spray so they do not stick to the lining.
- Use room temperature ingredients. Bring the cream cheese and eggs to room temperature before mixing the batter to prevent lumps.
- Be gentle. Spoon the cheesecake onto the brownie batter very gently. Begin by adding it to the outside edges first, then spoon it into the center.
- Let it cool. Chilled brownies and cheesecake are much easier to cut, so cool them in the fridge for a few hours first.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 518Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 47mgSodium: 283mgCarbohydrates: 55gFiber: 2gSugar: 31gProtein: 10g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.