Chocolate Peanut Butter Cheesecake Brownies

Wow, isn't this recipe a mouthful? In more ways than one. I admit it. I have been gone awhile. Slightly on purpose (no comment), but in the end I must return to my love for baking… right? My trip to Taiwan was fun, if anyone remembers that I left for Taiwan. There were some slightly awkward moments, but more fun moments than not. And of course, new friends are always a great plus. I learned a lot about my grandfather's (and my) culture, which is great, because he's coming back to California tomorrow and I'll be able to sing a nursery rhyme in Hakkanese (yes, that's a language).

Well, less about me and more about this Chocolate Peanut Butter Cheesecake Brownie. Hm, what can really be said about this recipe? It has chocolate (which is awesome), peanut butter cheesecake (which is awesomer), and it's a brownie (which is just the awesomest). Now, I know some people may dispute with me (why in the world would peanut butter cheesecake be awesomer than chocolate?), but I just have this soft spot for peanut butter.

The basis of this recipe comes from Parsley, Sage, Desserts and Line Drives. However, I discovered that there were a few things that did not suit my taste, so I changed the recipe a bit. A note about how I post up my recipes: I always use the least amount of sugar possible while still retaining enough sweetness (for me). If you like sweet things, add more sugar to the recipe. If you don't like sweet things, follow the recipe written, and it won't end up that sweet. (This hasn't applied to my previous recipes because I haven't posted up any sweets yet).

Chocolate Peanut Butter Cheesecake Brownies


  • 12 ounces semisweet chocolate chips
  • 1 ½ sticks of butter (¾ cup of butter)
  • ¾ cup sugar*
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ and 2 tbs of all purpose flour

    Peanut Butter Cheesecake

  • 8 ounces cream cheese, room temperature
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract
  • ½ cup sugar*
  • 1 large egg
  1. Melt the butter on low heat in a saucepan, then dump the chocolate chips in. Stir until smooth.
  2. Let the butter-chocolate mixture cool for 10 minutes, then stir in the sugar, eggs, and vanilla extract until smooth.
  3. Beat the flour into the chocolate mixture, and pour half of the mixture into a well-greased 12x8 rectangular pan (or whatever you want to bake your brownie cheesecake in).
  4. In a separate bowl, use an electric mixer and mix together the cream cheese, peanut butter, vanilla extract, sugar, and egg until fully mixed.
  5. Drop the peanut butter cheesecake mixture in giant dollops on top of the first layer of chocolate mixture. Just drop it randomly spread out over the mixture.
  6. Pour the remaining chocolate mixture all over the peanut butter dollops.
  7. Take a spatula and swirl the chocolate and peanut butter into your desired piece of art.
  8. Preheat the oven to 350˚F. Bake for about 35 minutes on the middle rack of the oven.

* a note about the sugar: I always lower the amount of sugar whenever I follow someone else's recipe, so do not reduce the sugar in this recipe. If you do, the brownie will turn out salty (like it did with mine's!), and no one likes a salty brownie. Unless you do… then go ahead and reduce the sugar content.

1 comment:

  1. Sugar-crazed-idiot *o*August 29, 2009 at 7:15 PM

    Ew, salty brownies made by Kelley. >.> Are you making strange things again? Like those "muffins" you brought to first period last year? Brownies are supposed to be sweet enough to make your teeth HURT!!! 8D DO EEEEEEEET!!!