This weekend, I’m off on a girls’ trip where we’ll be roughing it in the wilderness. Thankfully, we’ll be in a fab log cabin… complete with running water, an indoor bathroom, real beds/linens and a flat screen. You know… camping.
It’s also a friend’s 40th birthday and she loves chocolate almost as much as I do… almost. So, for her birthday dessert, I decided to make bakingblonde’s Double Peanut Butter Cheesecake Swirled Brownies. I’ve wanted to make these for quite a while and this seemed like the perfect opportunity – we’re going all out, don’t ya know?
Double Peanut Butter Cheesecake Swirled Brownies
Source: Blonde Ambition in the Kitchen
3/4 c butter, very soft (not melted but softer than room temp)
1 c sugar
1 tbsp vanilla extract
2 large eggs
1 oz. unsweetened baking chocolate, melted
1 oz. semi-sweet baking chocolate, melted
1/2 c all-purpose flour
1/2 c cocoa powder
1/4 tsp baking powder
1/4 tsp salt
Peanut Butter Cheesecake Swirl:
4 oz cream cheese, softened
1/2 c creamy Peanut Butter
1/3 c sugar
1 tsp vanilla
5-6 Reese’s peanut butter cups (regular size) cut into 6-8 pieces each
IMPORTANT: Do NOT omit the Reese’s Peanut Butter cups. They take these brownies over the top and add the “Double” Peanut Butter taste that the title tempts the tastebuds with!!
Preheat oven to 350. Line an 8×8″ square pan with foil and lightly coat with PAM cooking spray.
In a microwave safe bowl, melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scorch! Remove from microwave and allow to come to room temperature.
In a large mixing bowl, beat together butter and sugar until combined. Beat in eggs, one at a time until blended. Add vanilla and melted chocolate. Mix to combine.
Combine dry ingredients in medium bowl and whisk together. Gradually stir dry ingredients into butter mixture. Do not overmix. In a separate mixing bowl, beat together cream cheese, 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 dollups over brownie batter. Run a knife through both mixtures to slightly swirl. Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollups (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 or they will harden, if underbaked they will be too gooey. Every oven is different so watch and check these 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), 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 will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.