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Peanut Butter Cheesecake Brownies

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 brownies
Calories 270
The best of all worlds collide, bringing peanut butter, cheesecake and brownies into one bite!


Peanut Butter Cheesecake Batter

  • 225 g. cream cheese (8 oz.)
  • 67 g. sugar (1/3 cup)
  • 1 large egg yolk
  • 130 g. peanut butter (½ cup)
  • ¼ tsp. vanilla
  • tsp. salt

Brownie Batter

  • 113 g. unsalted butter (8 tbsp.)
  • 113 g. unsweetened chocolate (4 oz.)
  • 110 g. light brown sugar (½ cup)
  • 2 large eggs, refrigerator cold
  • 100 g. sugar (½ cup)
  • 1 tsp. vanilla
  • 40 g. all purpose flour (⅓ cup)
  • ¼ tsp. salt


  • Preheat oven to 350°F. Line the bottom and side of an 8 inch by 8 inch baking pan with parchment paper. Alternatively, grease and flour the pan.
  • Place the butter and chocolate in a 2 quart saucepan over low heat, stirring frequently until all ingredients are fully melted. Remove from heat. Stir in the brown sugar and vanilla. Set aside.
  • In an electric mixer with either the paddle or whisk attachment, beat eggs on a medium speed. Once the eggs start to get foamy, increase the mixer to high and add the sugar (just the white sugar) slowly, a little bit at a time. Once all the sugar has been added, allow the eggs and sugar to continue beating for about 10 minutes until it is thick, pale yellow, and forms a ribbon when dropped on itself.
  • Meanwhile, in a large bowl, whisk together all of the ingredients for the peanut butter cheesecake. Set aside.
  • During the last minute of the eggs and sugar beating, mix in the flour and salt to the chocolate mixture, just until combined.
  • With a spatula, gently fold in the beaten eggs to the chocolate mixture. Fold (do not mix) the batter until fully incorporated. Pour the brownie batter into prepared pan.
  • Dollop the peanut butter cheesecake in 9 clumps over the brownie batter. With a metal spatula or a knife inserted half way into the batter, swirl the peanut butter cheesecake into the brownie batter. Turn the pan 90° and do another set of swirls. One or two swirls per side should suffice. Do not be tempted to over swirl. You want to do this quickly to avoid losing air bubbles in the brownie batter.
  • Bake for 35-40 minutes. A toothpick inserted should come out clean and there should not be any jiggling in the center of the pan. Cool completely in pan on wire rack.


  • You can pull a stick of butter directly from the freezer or refrigerator. There is no need to spend time waiting for the butter to get to room temperature. Likewise, it is best to use refrigerator cold eggs.
  • When you gently add the eggs into the chocolate mixture, hold the mixer bowl with the beaten eggs as close as possible to the pot with the chocolate mixture. Likewise, when you pour the batter into the prepared pan, hold the pot with the batter as close as possible to the prepared pan. Taking these steps will reduce the risk of popping too many of the air bubbles you created in the egg mixture.
  • If you do not have a mixer, in a large bowl, mix together the peanut butter cheesecake batter. Set aside. For the brownie batter, melt the chocolate and butter, as directed. Stir in both sugars. Allow to cool. Beat in eggs and vanilla. Stir in flour and salt just until combined. Continue with Step 7.
  • These brownies freeze magnificently. Place them in the freezer already cut so you can take out a couple whenever the mood strikes. They defrost in about 10 minutes. Oh, and they are also delicious frozen.
Calories: 270kcal
Course: Dessert, Snack, Tea Time
Cuisine: American
Keyword: easy, quick


Calories: 270kcal | Carbohydrates: 23g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 140mg | Potassium: 154mg | Fiber: 2g | Sugar: 18g | Vitamin A: 411IU | Calcium: 37mg | Iron: 2mg