Peanut Butter Chocolate Chip Cheesecake Brownies. Seriously. No heart-healthy ingredients here!
My older daughter loves cream cheese, my son loves peanut butter, and, as you can tell from this photo, my younger daughter simply loves butter! Our afternoon adventure arose out of a promise that everyone could contribute their favorite ingredient to our cooking project. Somehow we turned out a fabulously yummy concoction!
THE BROWNIE
8 0z (1/4 c.) butter (softened to room temp)
1/2 c. creamy peanut butter
1 c. brown sugar, packed
2 eggs
1 t. vanilla
1/3 c. flour
1/2 c. cocoa powder
1/4 t. baking powder
1/4 t. salt
1 c. chocolate chips
1. Line a 9×13 pan with foil and lightly grease it. Preheat oven to 350.
2. Cream butter and peanut butter until smooth. Add brown sugar and mix. Add the eggs and vanilla and beat until creamy. Combine flour, cocoa powder, salt, and baking powder in a separate bowl. Gradually add it to creamy mixture. Stir in chocolate chips. Spread in lined pan.
THE CHEESECAKE
8 to 10 ounces cream cheese, softened to room temp
1/4 c. sugar
1 egg
1/2 t. vanilla
Blend all these ingredients together. Drop about 8 or so spoonfuls on top of the brownie batter already in the lined pan. Take a spatula or butter knife and swirl the two together.
COOK FOR ABOUT 40 minutes at 350. Cool and turn the foil onto a cutting board to cut into squares. I think they taste great warm or chilled! Enjoy!!
Other Favorite Brownie Recipes …
Rocky Road Gluten-Free Brownies
