Creamy Peanut Butter Cheesecake Brownies
A luscious combination of rich chocolate brownies and creamy peanut butter cheesecake, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Brownie Layer
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Cheesecake Layer
- 8 oz cream cheese softened
- 1/3 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup milk
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, mix the melted butter, sugar, eggs, and vanilla until smooth. Combine the dry and wet ingredients until just mixed.
- In a separate bowl, beat the cream cheese until creamy. Add peanut butter and powdered sugar, mixing until smooth. Gradually add milk to achieve a pourable consistency.
- Pour the brownie batter into the prepared pan, smoothing the top. Pour the cheesecake mixture over the brownie layer. Use a knife to swirl the two together, creating a marbled effect.
- Bake in the preheated oven for 30-35 minutes, until the edges are set and the center has a slight jiggle. Remove from the oven and let cool completely in the pan.
Serving
- Once cooled, refrigerate for at least 1 hour to set. Slice into 8 pieces and serve with optional garnishes like whipped cream or chocolate drizzle.
Storage
- Keep leftovers in an airtight container in the refrigerator for up to 5 days. For extended storage, freeze individual slices for up to 2 months. Thaw in the refrigerator before serving.
Notes
Pro Tips: Use room temperature ingredients for smooth mixing. Avoid overbaking to keep the brownies fudgy.
Ingredient Substitutions: For gluten-free, use a gluten-free flour blend. Swap peanut butter for almond butter if desired.
How to Serve: Serve chilled or at room temperature, with a scoop of vanilla ice cream.
Storage & Freshness: Refrigerate for up to 5 days, or freeze for longer storage.
Make-Ahead Tips: Prepare the brownie base in advance and refrigerate overnight before adding the cheesecake layer and baking.
Ingredient Substitutions: For gluten-free, use a gluten-free flour blend. Swap peanut butter for almond butter if desired.
How to Serve: Serve chilled or at room temperature, with a scoop of vanilla ice cream.
Storage & Freshness: Refrigerate for up to 5 days, or freeze for longer storage.
Make-Ahead Tips: Prepare the brownie base in advance and refrigerate overnight before adding the cheesecake layer and baking.