Peanut Butter Cheesecake Brownies

  

Some people have a preference when it comes to brownies, they like a certain type, fudge, chewy or cake. For me all that matters is how good the brownie tastes. These brownies are the rich, dense, fudge type layered with a peanut butter cheesecake. 

Every time I need a 9-inch square baking pan I am reminded that I do not have one. I always just use my 8-inch baking pan and rarely have a problem. Unfortunately, with these brownies, it was a problem. The edges were getting very brown and the middle was still jiggly. Thankfully they still tasted delicious and the next time I will get a 9-inch baking dish to make them.

Peanut Butter Cheesecake Brownies

Ingredients:

Brownie

• 3/4 cup unsalted butter
• 11 ounces dark chocolate chips
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 3 eggs
• 3/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla, extract divided

Peanut Butter Cheesecake

• 2- 8 ounce packages cream cheese, room temperature
• 1/3 cup creamy peanut butter
• 1/4 cup granulated sugar, divided
• 2 tablespoons sour cream
• 1 teaspoon vanilla, extract divided
• 1 tablespoon all purpose flour
• 2 eggs

Directions:

1. Preheat the oven to 350º F. Line a 9-inch square baking dish with parchment paper, allowing it to over hang the edges. Spray the parchment paper with cooking spray.
2. In a large microwave safe bowl, add in the butter and 1 3/4 cups chocolate chips. Microwave for 1 minute and stir. Microwave for 30 seconds and stir again. Continue heating in 30 second increments, stirring after each increment until the chocolate is melted and mixture is smooth.
3. Stir in the brown sugar and granulated sugar. Quickly whisk in the eggs one at a time. Stir in the vanilla extract.
4. Stir in the flour and cocoa powder, mixing until smooth. Set aside.
5. In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add in the peanut butter, sugar and sour cream, mixing until smooth.
6. Add in the vanilla, flour and eggs, beating until smooth with no lumps.
7. Spread half of the brownie batter into the prepared baking pan and spread into an even layer. Spread half of the cheesecake mixture over top of the brownie batter. Repeat the layers with the remaining brownie batter and cheesecake mixture. Sprinkle with the remaining chocolate chips.
8. Bake for 45-55 minutes or until the edges start to get golden and center is set. Allow the brownies to cool completely at room temperature. 
9. Refrigerate for at least 2 hours or until set.

Enjoy!!!

Serves 20

*Adapted from Crazy for Crust.