Peanut Butter Cheesecake Brownies

I’m guessing you got the memo that I love any and all things that combine chocolate and peanut butter. And if you are reading this, my guess is that, you too, live and breathe for this combo. Brownies are amazing on their own. Cheesecake is lovely. But, we are here for next level. Peanut butter cheesecake swirled in, is the ultimate brownie add-on. I like to use powdered peanut butter here to add a great flavor without changing the texture of the creamy cream cheese.  These are rich. Don’t be a wimp.

Ingredients:

Brownie Batter:

5 ounces semi-sweet or dark chocolate chips

5 ounces unsweetened chocolate

1 cup (2 sticks) unsalted butter, at room temperature

4 large eggs, at room temperature

1 1/2 cups dark brown sugar

1/2 cup granulated sugar

1 tsp. Vanilla extract

1 tsp. Chocolate extract (optional)

1 cup all purpose flour

1/4 cup unsweetened cocoa powder

3/4 tsp. Baking powder

1 tsp kosher salt

1/2 tsp pink Himalayan salt (for topping)

1/2 cup dark chocolate chunks

PB Cheesecake swirl:

6 TBS unsalted butter, at room temperature

12 ounces cream cheese, at room temperature

3/4 cup granulated sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 tsp kosher salt

3 large eggs, at room temperature

4 TBS powdered peanut butter (I love the Sunwarrior brand)

1/2 cup peanut butter chips, either melted and swirled in or just tossed in (optional)

To prepare brownies:

Preheat the oven to 350F and grease a 9x13 glass baking dish. Line with a parchment sling so that it’s easy to lift the brownies out. Melt the butter with the semi-sweet and unsweetened chocolate in a small saucepan, set over medium low heat. Stir often and remove from heat once it’s all melted together.  Allow to cool for 5 minutes. Combine the eggs, dark brown sugar, granulated sugar, vanilla and chocolate extracts in the mixing bowl, of a stand mixer, fitted with the paddle attachment. Beat them on medium to combine. Once the butter/chocolate has cooled some, pour it into the egg mixture. Beat until combined. Scrape down the bowl and beat again for one minute. Sift the flour and cocoa powder together in a mesh sieve over the mixing bowl and fold in. Sprinkle the baking powder and salts over the top of the batter and turn the mixer on low just to combine for 30 seconds. Scrape down the bowl and make sure the batter is fully mixed. Scoop out about two cups of batter and put it into a different mixing bowl and set aside. Add chocolate chunks, if using, to remaining batter and fold in. Put that batter, with the chunks, in the bottom of the prepared baking dish and smooth out into an even layer.

Prepare the cheesecake swirl:

In a clean mixing bowl, combine the butter and cream cheese and beat with the paddle attachment, on medium speed, until fully combined. Add the sugars, vanilla and salt and beat to combine.  Add the peanut butter powder and mix for 30 seconds. Add the eggs, one at a time, scraping the bowl after each addition. After the last egg, beat on medium high speed for one minute. Scrape the beater and the bowl all around and mix again. Fold in peanut butter chips, if using.

Pour the cheesecake mixture over the brownie batter in the baking dish. Take the reserved bowl of chocolate batter, and drop by the spoonful over the cheesecake layer. Use a butter knife to swirl all around. Top with extra chocolate chips or flaky salt if desired. Bake in the oven for 40-50 minutes. Begin checking at the 35 minute mark because all ovens are different and you don’t want to overbake. The cheesecake will be lightly browned and edges will be firm. The center should not be jiggly.

Allow to cool completely on a wire rack. For cleanest slices, chill before cutting. These can last at room temperature for several days, longer in the fridge, and freeze very well, with individual slices wrapped up in plastic and stored in a zip top bag!