PEANUT BUTTER CHEESECAKE BROWNIE BARS
A delicious fudgy brownie bout with creamy tyke butter cheesecake on top!
It was so creamy and toothsome on top of a unenlightened and deluxe chewy brownie. I especially admired the drink scrap stratum in between the cheesecake and brownie sheet. Oh man. These were phenomenal! All of my pick things poised out in this perfect afters.
INGREDIENTS
Brownie layer:
- ¾ cup butter
- ½ cup brown sugar, packed
- 6 oz dark chocolate, chopped
- 1½ cups sugar
- 1 cup all-purpose flour
- 1½ tsp vanilla
- 3 large eggs
- ¾ cup semi-sweet chocolate chips
For the peanut butter cheesecake layer:
- 8 oz block bream cheese, softened
- ½ cup sugar
- ¼ cup butter, softened
- ½ tsp vanilla extract
- 1 egg
- ½ tsp salt
- 1 cup creamy peanut butter
INSTRUCTIONS
- Preheat your oven to 350 degrees. Line a 9x13 inch pan with aluminum foil for easy removal of the bars. Spray with cooking spray and set aside.
- In a microwave safe bowl or using a double broiler, melt the ¾ cup of butter and chopped dark chocolate. Stirring ever 30 seconds being careful not to let the chocolate burn.
- Whisk sugar and brown sugar to the melted chocolate mixture. Then add the vanilla and eggs until it it is fully incorporated. Lastly, stir the flour until incorporated.
- Pour this mixture into your prepared 9x13 inch pan. Sprinkle with ¾ cups chocolate chips and set aside.
- To make the cheesecake layer, in a stand mixer using the paddle attachment, cream together the cream cheese and softened butter about 2 minutes until fluffy. Mix in the egg, sugar, salt, and vanilla on high for another 2 minutes. Mix in the peanut butter for 2 minutes.
- Pour the cream cheese layer over the brownie layer and spread it out so that it is smooth on the top and completely covers the brownie layer. Bake for 35-40 minutes. The top and edges should be slightly golden and the center is set.
- Let the bars completely cool and refrigerate for at least an hour or overnight before serving.
