Enjoy these peanut butter cream cheese brownies with a hot cup of coffee or cocoa in the morning. Who said you can’t have a sweet treat for breakfast once in awhile? These brownies really do put a smile on my face because I know how much everyone loves them, and well, I am a bit of a people pleaser 🙂
Take a look at what my friends over at The cookin’ Chicks had to say about this delicious brownie recipe:
“Oh boy! My most favorite dessert combination is chocolate peanut butter. If those two items are combined, I guarantee you it’ll be a favorite of mine. BUT, when you add that AND cheesecake/brownies…..its dessert Heaven! Yes, these are pretty rich, but oh so worth it!”
Ingredients
Brownie
3/4 cup butter
6 oz. dark chocolate, chopped
1 cup sugar
1/2 cup brown sugar
1 1/2 tsp vanilla extract
3 eggs
1 cup flour
12 oz. bag mini Reese’s cups, chopped, divided in 1/2
Cheesecake
8 oz. cream cheese
1/4 cup butter
1 egg
1/2 cup sugar
Pinch of salt
1/2 tsp vanilla extract
1 cup creamy peanut butter
Chocolate Topping
12 oz. milk chocolate chips
Instructions
- Preheat oven to 350 and grease a 9 x 13 baking pan.
- In a microwavable safe bowl, melt the butter and dark chocolate in 30 second increments to avoid burning.
- Fold in the sugar, brown sugar, vanilla, and eggs.
- Stir in the flour until fully combined.
- Add in 1/2 the chopped Reese’s.
- Pour the mixture into the greased pan and spread evenly.
- To make the cheesecake layer, cream together the butter and cream cheese until smooth.
- Mix in the egg, sugar, salt, and vanilla until combined.
- Fold in the peanut butter.
- Spread cheesecake mixture evenly over brownie batter.
- Place pan in oven for about 40 minutes, or until center is set.
- Remove from oven and allow to cool for about 15 minutes.
- Place pan in refrigerator for at least 1 hour.
- Melt milk chocolate chips in microwavable bowl until smooth and creamy.
- Spread chocolate evenly on top of cheesecake layer.
- Sprinkle remaining 1/2 of chopped Reese’s oven pan.
- Chill in refrigerator until ready to serve!!
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Quick Tip: This recipe is easily doubled when feeding a crowd.
Thank you to The Cookin’ Chicks for this great recipe.
