Peanut Butter Cheesecake Brownies
Yield: 16- 2 inch brownies
Brownie Batter:
  • 1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
  • 3 ounces high quality dark chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • ⅔ cup all-purpose flour
  • 1 tablespoon cocoa powder (dark is best)
Cheesecake Batter:
  • 6 ounces cream cheese, softened
  • ⅓ cup peanut butter
  • ⅓ cup sugar
  • 1 large egg yolk
  • ¼ teaspoon pure vanilla extract
  • ½ cup semisweet chocolate chips
  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Spray or butter an 8-inch square baking pan.
  3. Fashion a double boiler by resting a large heat proof bowl over a saucepan of simmering water. Add the butter and chopped chocolate and whisk occasionally until melted.
  4. Remove from heat and stir in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour and cocoa powder until just combined, and pour into prepared pan.
Make cheesecake batter:
  1. Mix together cheesecake batter ingredients in a small bowl until smooth. Drop over brownie batter, (getting it all the way to edges, which I kinda failed at,) then swirl in with the back of a knife or skewer.
  2. Sprinkle chocolate chips over the top of the swirled batters. Bake until edges are slightly puffed and center is just set, about 35 minutes. (You can serve these warm or room temperature, but I prefer them cold- and they slice much easier that way!)
Recipe adapted from: Smitten Kitchen via Gourmet magazine
Recipe by The Baker Chick at