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Peanut Butter Cheese Cake Brownies Are All You'll Ever Need

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Do I want cheesecake or do I want brownies?

Both, obviously.

But making a whole cheesecake and a whole batch of brownies is a lot of time, effort, and frankly...money.

Don't worry, though. We combined the best of both worlds to create peanut butter cheesecake brownies! Creamy cheesecake, chewy brownies, peanuty peanut butter. Just fantastic.

And if you eat the whole batch? We won't tell anyone. Its our secret.

INGREDIENTS

  • 3/4 cup unsalted butter
  • 1 package (about 11 ounces) bittersweet/dark or semi-sweet chocolate chips
  • 1/2 cup light brown sugar, packed
  • 3/4 cup granulated sugar, divided
  • 5 large eggs, divided
  • 2 teaspoons vanilla extract, divided
  • 3/4 cup + 1 tablespoon all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/3 cup creamy peanut butter
  • 2 tablespoons sour cream or plain greek yogurt

DIRECTIONS

Preheat oven to 350°F.

Line a 9x9" square pan with foil or parchment paper and spray with nonstick cooking spray.

Place butter and 1 3/4 cups of the chocolate chips in a large microwave safe bowl. Heat for 1 minute on high power, stir.

Continue heating in 30 second increments, stirring between each, until chocolate is melted and smooth.

Stir in brown sugar and 1/2 cup granulated sugar. Stir in 3 eggs and 1 teaspoon vanilla extract, then add 3/4 cup flour, cocoa powder, and salt and mix until smooth. Set aside.

Beat cream cheese with a hand or a stand mixer until smooth and creamy.

Add peanut butter, 1/4 cup sugar, and sour cream or greek yogurt. Mix until smooth, then add 1 teaspoon vanilla, 1 tablespoon flour, and remaining 2 eggs. Beat until smooth without lumps.

Spread half the brownie batter in the prepared pan.

Place half the cheesecake mixture over the top and spread carefully.

Top with remaining brownie batter and then the remaining cheesecake to create 4 layers. Sprinkle with remaining chocolate chips.

Bake for 45-55 minutes until the edges start to get golden and the center is set.

Cool completely at room temperature.

Chill to set, at least 2 hours or overnight. Cut into small bars and serve.

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