Peanut Butter Cheesecake Brownies
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
1 hr 5 mins
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Total Time
2 hrs
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Servings
12
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Calories
306 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Cheesecake Brownies
Description
These brownies start with a classic boxed brownie mix prepared as directed and spread halfway into a greased pan. A filling made from softened cream cheese, egg, creamy peanut butter, and sugar is beaten smooth and dolloped evenly over the first brownie layer. The remaining batter is spread on top, then chopped peanuts are sprinkled over before baking.
Baked at 350°F for 40 to 45 minutes, the brownies cook until a toothpick near the edges comes out mostly clean. Cooling for about an hour helps set the layers. The final product has a fudgy chocolate base and topping with pockets of creamy peanut butter cheesecake in between, accented by crunchy nuts.
This dessert can be served cut into squares. The peanut butter filling adds a rich tang and moisture contrast that balances the denser brownie layers, providing a satisfying variety of textures and flavors in each bite.
Ingredients
Filling
- 6 ounces cream cheese softened (I used lite, brick-style
- 1 egg large
- ½ cup peanut butter creamy
- ⅓ cup granulated sugar
Brownies
- 1 box 1 pound 2.4 ouncesBetty Crocker™ Original Supreme Premium Brownie Mix
- water vegetable oil, and egg called for on brownie mix box
- ⅓ cup peanuts coarsely chopped, salted
- 1 Reese's Peanut Butter Cups Miniatures heaping cup
Instructions
- Preheat oven to 350F. Spray a 9-inch square pan with cooking spray; set aside.
- To a medium bowl, add all the filling ingredients and beat with an electric handheld mixer on medium-low speed until smooth, stopping to scrape down the sides of the bowl as necessary; set aside.
- To a large bowl, add the brownie mix and make the brownie batter using the water, oil, egg, and pouch of chocolate according to package directions. Spread half of brownie batter in pan.
- Add the filling in rounded tablespoons, spaced evenly over the pan. Using a spatula and taking your time, carefully spread the filling into an even, smooth, flat layer.
- Add the remaining brownie batter over filling, spreading it into an even, smooth, flat layer.
- Evenly sprinkle with peanuts.
- Bake for about 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out mostly clean or with a few moist crumbs, but not batter. Allow brownies to cool in pan on a wire race for about 1 hour.
- After about 1 hour (brownies will still be warm, just enough so peanut butter cups will melt slightly and adhere), evenly sprinkle with the halved peanut butter cups. Slice and serve. Extra brownies will keep airtight in the fridge for up to 5 days.
- Recipe from Vons
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 306kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 49mg | 16% |
| Sodium | 213mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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