Double Peanut Butter Cheesecake Swirled Brownies

Lick the beaters, the spoon, your fingers, the knife and your plate. These are THAT good in my opinion. I have been tweaking a basic brownie recipe for the past six months that I found in my mom’s recipe box. The recipe was tattered and and speckled with dried batter (a sign of a winner in my book!). My mom rarey makes brownies from scratch anymore as she is a woman of convenience and the $.88 boxed brownie mix. She did remember that she used to bake these from scratch all of the time when she was my age and first married to my dad but doesn’t remember where she got the recipe.

The first time I baked the brownies according to the recipe but they were not very chocolatey and way too cakey for my liking. I did some tweaking (more/less eggs, sugar, butter, chocolate, cocoa powder, etc) every time I have made them and lets just say that these brownies came out to be the Brownies I had dreamed of. I only hope to have continued success with the recipe as written, if not, I am not afraid to tweak some more until pure brownie perfection is achieved. **Fingers crossed for future success!!

After my latest tweaks I stood there looking at the batter in my mixing bowl. Not wanting to be disappointed by another plain-jane-so-so brownie I decided to jazz them up a bit. In my book chocolate, cheesecake and peanut butter is a combination created by the Gods. And let’s just say the God’s have shined down upon this recipe. These brownies are fudgey, gooey and oh so chocolately (thanks to THREE different kinds of chocolate) with a creamy peanut-buttery cheesecake swirled throughout not once but twice. If that wasn’t enough peanut butter overload these babies are topped with chopped Reese’s Peanut Butter Cups the last five minutes of baking. Just long enough for them to melt into the brownies a bit but still retain their shape making these brownies fall into the FOOD PORN category.
Go ahead and indulge!

I rate these brownies a 9

Double Peanut Butter Cheesecake Swirled Brownies

3/4 cup butter, very soft (not melted but softer than room temp)
1 cup sugar
1 TBS vanilla extract
2 large eggs
1 oz. unsweetened baking chocolate, melted
1 oz. semi-sweet baking chocolate, melted
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
Peanut Butter Cheesecake Swirl
4 oz cream cheese, softened
1/2 cups creamy PB
1/3 cup sugar
1 egg
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 the title tepts 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 scortch! 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 wisk together. Gradually stir dry ingredients into butter mixture. Do not overmix.
In 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 browine 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 propper doneness.
**After about 35-40 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) 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.

NOTE: I have not baked the brownie recipe without the Double Peanut Butter Cheesecake Swirl and Reese’s on top so I am not sure how the brownies themselves rate. Let’s just say I may not find out as I am in love with the Double Peanut Butter Cheesecake recipe.

NOTE 2/13/08: I changed and added 5-7 minutes the baking time as a few people who have made the recipe indicated a longer bake time was needed than oringinally posted. The recipe listed above reflects those changes.
All ovens are different so be sure to keep an eye on your brownies to prevent overbaking. Brownies are done when a toothpick inserted in center comes out with a few crumbs stuck to it.


47 thoughts on “Double Peanut Butter Cheesecake Swirled Brownies

  1. I just made these last night and I can’t believe I didn’t dive into them right when I pulled them out of the oven. I wanted to wait till they cooled completely and before that came, it was my bed time. Thank goodness this morning was a ‘gym day’ for me to cover up having one of these. They are awesome! I brought most to work since my hubby isn’t home this week. These are dangerous to PB & Choc lovers!

  2. Aptly named post, no doubt about that. While not quite cookies, these brownies look irresistible =). I did notice at least 2 peanut-butter-containing cookies on your site, one being monster cookies! Although given how ridiculous these brownies look, I’ll see what the other judges say. Maybe we could just mush them into flat circles in our minds…

    I’d like to add that I don’t believe that “high fructose corn syrup” and “fast food” are contributing to obesity in this country, I think it’s insanely talented bloggers such as yourself, pushing your irresistible concoctions on the masses.

    The Peanut Butter Boy

  3. Peanutbutter Boy, You are the man of my dreams. Peanut Butter is one of my all time favorite foods and you represent the food that holds my heart.

    Brownies, cookies, cake, as long as it has PB in it is a winner in my book!

    Love your new competition for PB cookies!! You sooooooo need to have one for brownies!!

  4. Hendria, Welcome! I am glad you enjoy my blog. I check out yours and have eyed many yummy treats I can’t wait to make!!

  5. I have been eyeing your yummy looking treats for a couple weeks now, and I decided to make this as my first “made from scratch” treat ever. It was amazing! I too love peanut butter and chocolate, so it was right up my alley.

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  8. I love to bake and have recently become obsessed with baking blogs. When I stumbled across this recipe, I put it right on top of my must-bake list. I’m convinced that there is no better flavor combination than chocolate and peanut butter, and throwing cheesecake into the mix just sounded too good to be true.
    So I anxiously whipped up a batch of these brownies this morning and set them on the counter to cool while I ran off to lunch with my parents and on a couple errands. I was very excited to see how these turned out, since the batter was delicious (I took the recommendation to lick the bowl to heart). The first thing I did when I got home was put down my parcels and cut into the brownies.
    All I can say is, WOW. These are not for the faint-hearted, or for anyone who doesn’t appreciate rich desserts. They are the richest brownies I have ever come across, which to me is very definitely a good thing! I love over-the-top desserts, and this one has just become my favorite. I’ve found several very good recipes since I started baking, but this is the best by far. Everyone should have an opportunity to bake and taste these–you won’t be disappointed, I promise!

  9. These look AMAZING!!!! One question, though- can I use any brownie for the base? Or will I get the best results using your recipe here?
    Can’t wait to try these!!!! 🙂

  10. Thank you for a great recipe. I had put a link to your blog in the write-up, but I will also add it to the recipe. Sorry if I didn’t link properly. 🙂 You have awesome recipes! Love your blog!

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  13. Dear Baking Blonde

    This recipe is beyond imagination and I can’t wait to try it. The only problem is I live in a country where most baking items are very rare. I know you say not to leave out the Reece’s peanut butter cups but can you recommend a substitute as these goddies may only appear in the supermarket 2 times a year !

    I can get my hands on KitKat peanut butter bars every now and again …. would that work ?

    I’m dreaming about this recipe, keep up the good work.

  14. Amazing! These were ridiculous from batter to baked. They were the perfect ending to a girl’s night in. Thanks for the inspiration.

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  20. I made these sometime last year and they are delectable! Surprisingly, I found these not quite sweet enough–so maybe I’m crazy, but I added a bit extra sugar! Anyway, they were amazing and in my humble opinion, they actually tasted better the second day–kinda like a spaghettie sauce or soup that tastes better after a day of flavour mixing.

    Anyway, definitely a must-make. I searched the internet for about 2 hours just now trying to find you again–maybe you moved your blog since I originally got this recipe. I think it is time to make these again! THANK YOU

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  22. I love you for sharing this delicious recipe!!! Well I haven’t exactly tried it yet but I know I have to as soon as possible, I have everything except the reese cups, so I will be getting those very soon. I will let you know how they are, I know they probably will be one of the best things I ever ate though.

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  24. I made these for the second time yesterday, and OH MY GOODNESS! They are just so so so good. Perfectly over the top. I am thrilled to have this recipe!!!

    • Jessica,
      So glad you enjoyed them! They are not a treat i can make and eat every day but man, when I do, they go fast!

  25. OK, I made these yesterday and WOW. They were a little bit dry-ish and crumbly, but that didn’t take away from the flavor. I will give them another go to perfect them. My brother-in-law, who does NOT like chocolate, cream cheese or peanut butter absolutely LOVED them. Just wanted to say thanks and keep on baking!

    • Daria, thanks for the comment. If they were dry they were probably overbaked by at least 5 minutes or so. You should remove them when crumbs come out on a toothpick, not completely clean.
      I make these about 3 times a year because I have no control and eat the entire pan 😦

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