Peanut Butter Cheesecake Brownies
These 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!
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Servings: 9
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.