Peanut Butter Cheesecake Brownies2016-03-07
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This is a recipe for Peanut Butter Cheesecake Brownies. A combination of brownies and cheesecake with a touch of peanut butter flavor gives this dessert that extra kiss. It’s a very simple recipe and a little bit easier to make as a “medium” size muffin vs mini ones, mainly because of the measurements. If you do decide to make the mini versions, then bake for only 14 minutes.
- 4 large eggs
- 1¼ cups baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 cups sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 1½ cups all-purpose flour
- 1 pkg. (8 oz.) Cream Cheese, softened
- ⅓ cup sugar
- 1 egg
- ¼ cup Creamy Peanut Butter
- ½ tsp. vanilla
Preheat the oven to 350ºF. Line cups into muffin tray.
In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
In a mixer bowl. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended.
Spoon in 1/3 of the brownie batter into the muffin tin with 1/3 of the cheesecake and then top it off with a bit more brownie butter.
Bake for 30 minutes or until cake tester comes out clean. Cool on a rack and Enjoy!