Peanut Butter Cheesecake Brownies
Peanut butter and chocolate are a match made in heaven- the ultimate power couple. This isn't a dark chocolate flavor of a German chocolate.
- 4 ounces unsweetened chocolate, chopped
- 3/4 cup butter
- 2 cups sugar, divided
- 5 egg, divided
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 8 ounces lowfat cream cheese, softened
- 1/2 cup creamy peanut butter
Preheat oven to 350 degrees. In small bowl, mix flour and salt and set aside.In another smaller bowl, mix cream cheese, 1/4 cup sugar and 1 egg until smooth. Set aside.Prep baking pan. You can use a 9x13 pan, or a brownie pan like I used, I like this because those individual portions are already divided up.In small microwaveable bowl put in butter and chocolate. Microwave until butter is melted- mine took about 1 minute. Mix until chocolate is melted also. If you need to throw it back in for 30 seconds, do it now. Don't beat any air into the brownies, you just want to mix. Pour chocolate butter mix into large bowl and add 4 eggs and vanilla. Mix until combined. Add in flour mix. Combine again, careful not to overmix. If using the brownie pan like I did, divide it evenly between cavities. Add in scoops of the cream cheese mix. Swirl through brownies. Bake until toothpick inserted comes clean. Careful not to overbake. You might be tempted to overbake because of the cheesecake swirls. Just remember, the cheesecake part does not need to be completely solid, just slightly set. These definitely have a good carry over cooking process. Let rest in pans for a few minutes after removing from oven. Cool on a cooling rack. Sit back and enjoy. You deserve it!