These Peanut Butter Cheesecake Brownies comprise of a really easy brownie recipe topped with a cheesecake-esque filling before all getting baked. The cheesecake and brownie both get peanut butter goodness added in some form, and the result is a creamy, fudgy, nutty bite! Great to make a change from a classic brownie and perfect for peanut butter lovers!
For the brownie layer, the recipe relies heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. For the cheesecake topping, you make a basic mixture using cream cheese and peanut butter in a bowl and pour it over the brownies. I put the peanut butter in the microwave for 20 seconds before adding to the mixture so that it combines really easily. Once poured over, I then add on lots more chocolate.
This is a fantastic topping for these brownies, creating a creamy/fudgy flavour and texture contrast! It gives baked cheesecake vibes without the hassle. This is a nice change from a classic brownie if you want something different. These will keep in the fridge for about 3 days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
Tips For Top Tier Peanut Butter Cheesecake Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Peanut Butter Chocolates: Use any variety of peanut butter chocolates – roughly chopped – in the mixture. If you can’t find any, regular milk chocolate will work too.
- Cheesecake: Combine this in a small bowl. Full fat cream cheese works best (of course) and use granulated/caster sugar. To swirl, use a chopstick or a knife!
- Peanut Butter: The peanut butter for the topping can be any variety – natural/not, crunchy/smooth. Simply use what you like.
- Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
For my Peanut Butter Cheesecake Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out For videos and baking inspiration, head on over to my Instagram.
Peanut Butter Cheesecake Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Peanut Butter Chocolates Roughly Chopped
For the Cheesecake Layer
- 120 g Full Fat Cream Cheese
- 2 tbsp Peanut Butter
- 50 g Granulated Sugar
- 1 Medium Free Range Egg
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line a 8″ square baking tin with greaseproof paper.
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and mix again. Then check that the dark chocolate has cooled a little before adding in and combining. Add in the flour, cocoa powder and chopped Peanut Butter Chocolates and fold together. Pour into the tin.
- Make the cheesecake layer. Loosen up the peanut butter by placing in the microwave for 30 seconds in a small bowl. Then combine all ingredients in a small bowl and mixing with a spoon. Pour this over the brownies. Swirl using a knife or chopstick. Add extra chocolate/chocolate chips
- Bake 30-35 minutes. It may still appear a little wobbly but that's fine! Let cool before slicing.
