Chewy, Chunky, Peanut Butter Cheesecake Brownie Bars

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!”




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


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



  1. Preheat oven to 350 and grease a 9 x 13 baking pan.
  2. In a microwavable safe bowl, melt the butter and dark chocolate in 30 second increments to avoid burning.
  3. Fold in the sugar, brown sugar, vanilla, and eggs.
  4. Stir in the flour until fully combined.
  5. Add in 1/2 the chopped Reese’s.
  6. Pour the mixture into the greased pan and spread evenly.
  7. To make the cheesecake layer, cream together the butter and cream cheese until smooth.
  8. Mix in the egg, sugar, salt, and vanilla until combined.
  9. Fold in the peanut butter.
  10. Spread cheesecake mixture evenly over brownie batter.
  11. Place pan in oven for about 40 minutes, or until center is set.
  12. Remove from oven and allow to cool for about 15 minutes.
  13. Place pan in refrigerator for at least 1 hour.
  14. Melt milk chocolate chips in microwavable bowl until smooth and creamy.
  15. Spread chocolate evenly on top of cheesecake layer.
  16. Sprinkle remaining 1/2 of chopped Reese’s oven pan.
  17. Chill in refrigerator until ready to serve!!





Quick Tip: This recipe is easily doubled when feeding a crowd.

Thank you to The Cookin’ Chicks for this great recipe.


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