Decadent chocolate brownies loaded with FOUR different kinds of chocolate, and a creamy chocolate-peanut butter cheesecake swirled throughout and topped with chopped Reese’s Peanut Butter Cups. If you love peanut butter and chocolate together, this brownie is for you!
I have had this recipe for several years now and it turns out great every time! Although I don’t know her, both the original blogger of the recipe and I learned how to bake/cook at the same culinary school, The Culinary School of Sort-of-Scratched Down Recipes. 🙂
I simply tweaked a recipe (for my fellas here) that she had already tweaked for her personal preferences. Just like a song, give credit where credit is due, and adapt it in a way that makes sense for you.
When I say my Mega Peanut Butter Brownies are really good, I mean great!!
Normally, I am all about simple, but some things are worth a little more time. Besides these brownies are really pretty easy to put together, which is always a good thing. Don’t let the long instructions intimidate you. It all comes together pretty easily once you get going!
Some may call this a cheesecake brownie because of the cream cheese in the recipe, but honestly there’s just enough low-fat cream cheese to make the brownie moist and delicious, not really heavy. This is a good thing. 🙂
So what makes these Mega Peanut Butter Brownies so good?
Please allow me to explain, first you have THREE different kinds of chocolate going on, with a wonderful chocolate peanut butter cheesecakey swirl (making it FOUR different kinds of chocolate), AND then topping it all off you have just the right amount of chopped Reese’s Peanut Cups.
I used the Halloween Pumpkins, because that’s what I had. It’s about the FLAVOR, not the shape. Don’t sweat it, use whatever shape you can get at a good price.
Make these brownies soon – you will L-O-V-E them!
Mega Peanut Butter Brownie Blast
3/4 cup very soft butter, (not melted just very soft)
1 cup sugar
1 tablespoon vanilla extract
2 large eggs, brought to room temperature
1 oz. bittersweet baking chocolate, melted
1 oz. semi-sweet chocolate, melted
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Peanut Butter Cheesecake Swirl:
4 ounces low fat cream cheese. brought to room temperature
1/2 cup creamy Dark Chocolate Creamy Peanut Butter
1/3 cup sugar
1 large egg, brought to room temperature
1 teaspoon vanilla
5-6 Reese’s peanut butter cups (regular size) cut into 6-8 pieces each – I used cut up Reese’s Peanut Butter PUMPKINS
Preheat oven to 350F degrees. Line a 8×8″ square pan with foil leaving an overhang on the sides to lift the finished brownies out. Spray the foil with cooking spray.
Melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not burn the chocolate, or it will wreck the taste of the brownies! Set the chocolate aside for a few minutes, you want it to come to room temperature.
In a large mixing bowl, beat together the butter and sugar until combined. Beat in eggs one at a time until blended. Add vanilla and melted chocolate. Mix together to combine.
In a separate medium size bowl, combine dry ingredients and whisk together. Gradually stir dry ingredients into butter mixture. Do not overmix. In separate mixing bowl, beat together cream cheeses, peanut butter, sugar and vanilla until smooth. Add egg and beat until just combined.
Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollops over brownie batter. Run a knife through both mixtures to slightly swirl. Brownie batter will be thick, it will NOT be the texture of a boxed brownie mix.
Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.
Bake for 40-45 minutes, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not overbake the brownies or they will hardem, if they are underbaked they will be too gooey. This is where you need to watch your oven, and check them after about 35-40 minutes of baking to ensure proper doneness.
After about 35-40 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese’s cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese’s PB cups or any other shape of Reese’s you’re using will melt but hold their shape slightly. Cool completely on a wire rack before cutting and serving.
Note: These brownies are fabulous, but it’s definitely the Double Chocolate Peanut Butter Cheesecake Swirl and the chopped Reese’s on top that bring this brownie to a whole different level. For maximum eating pleasure please use both – ENJOY!
Recipe Adapted from: Bakingblonde’s Weblog