This soft and fudgy Peanut Butter Cheesecake Brownies recipe is super easy to make and perfect for dessert or snack. Enjoy 3 layers of chocolate goodness.Â
Thank you, Annie’s Â for Sponsoring this decadent recipe and post
Decadent Peanut Butter Cheesecake Brownies
Talk about dessert today. In one bite you will be blown away with fudgy brownies and creamy peanut butter cheesecake with a few crunchy chocolate chips. This is the brownie recipe you need to bookmark.
Not only are these delicious, they SUPER easy to make. My husband came home yesterday and said he was taking a quick shower. By the time he was ready, my brownies were already in the oven. He was so surprised how fast I finished.
Personally, I love the combination of the sweet and savory flavors of both. Tons of chocolate flavor that pack a punch with the delicate flavor of peanut butter cheesecake.Â Tastes just like a candy bar.
You can cut them in 9 big brownies, or smaller bars. My kids prefer them in mini size. This recipe can yield 36 small cubes of goodness.
Serve dessert with a nice chilled glass of organic milk. You can even dip them in the milk. If cookies can, then brownies too.
I hope you can try this delicious Peanut Butter Cheesecake Brownies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This soft and fudgy Peanut Butter Cheesecake Brownies recipe is super easy to make and perfect for dessert or snack. Enjoy 3 layers of chocolate goodness.
- 1 box Double Chocolate Brownie Mix
- 2 Eggs
- 2 tablespoons Water
- 8 oz Cream Cheese room temperature
- 1/2 cup Peanut Butter
- 1/2 cup sugar
- 1 Egg room temperature
- 2 teaspoons Pure Vanilla Extract
Preheat Oven to 350 degrees Fahrenheit
Line an 8x8" square pan with parchment paper
Spray nonstick spray on the bottom and sides of the pan
To make the brownie layer, follow the instructions on the Brownie Mix box
Pour batter into the pan reserving 1/2 cup for the top. Spread the brownie batter evenly on the pan
In the bowl of a mixer, whip the cream cheese for 3-4 minutes until creamy
Add the peanut butter, vanilla, and sugar. Continue whipping until combined
Finally, add the eggs and mix
Pour this cheesecake batter on top of the brownie batter
Place mounds of the reserved brownie batter separately over the cheesecake batter
With a toothpick or the back of a knife, make swirls on top
Bake for 28-35 minutes (mine took 30 minutes) or until a knife inserted in the middle comes out clean
Remove from heat and let it cool on a rack
When cooled place in the fridge to set. About 3 hours to overnight
Remove from mold and cut into squares
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