Peanut Butter Cup Cheesecake Brownies
Brownie Base
  • ⅔ cup water
  • ½ cup cocoa powder
  • 4 oz semisweet chocolate, chopped
  • 1 cup butter
  • 2¼ cup granulated sugar
  • 1½ tsp vanilla extract
  • 2 eggs lightly beaten + 2 yolks
  • ½ tsp salt
  • 1¾ cup all-purpose flour
  • 1 cup semi sweet chips
  • 1 cup Reese's chips
  • 15 mini pb cups chopped
  • 2 pounds Cream Cheese, Soft
  • 5 eggs
  • 1 ½ cups Brown Sugar, Firmly Packed
  • 1 cup creamy Peanut Butter
  • ½ cups Heavy Cream
  • 1 Tablespoon Vanilla
  • 1 cup melted milk chocolate chips in a piping bag
  • 1 cup melted peanut butter in a piping bag
  • Full size pb cups, cut in half
Brownie Base
  1. Preheat oven to 325F
  2. Line 9x13 pan with nonstick foil letting it hang over edges for easy removal later.
  3. In a pot, heat the water to a simmer.
  4. Add cocoa and chocolate.
  5. Remove from heat and stir smooth.
  6. In a large bowl, melt the butter in a microwave.
  7. Add sugar and vanilla.
  8. Add the chocolate mixture.
  9. Add eggs/yolks and salt stirring well.
  10. Add flour to combine.
  11. Pour into pan and bake 20 mins. (will not be fully cooked)
  12. Let it cool a few minutes and carefully place the chips and pb cups on top of brownie.
  1. Beat cream cheese in bowl of mixer until smooth.
  2. Add eggs, one at a time.
  3. Add sugar, peanut butter and cream. Mix until smooth.
  4. Add vanilla.
  5. VERY carefully and slowly pour filling into pan. You have to be careful bc the brownie will still be runny at this point.
  6. Bake at 325 for 60 minutes. (I placed a small cake pan alongside this pan in the oven with some water in it to add moisture to the oven. This helped to prevent cracking.)
  7. Let cool and then chill in fridge.
  8. When ready to cut, let cheesecake come to room temp.
  9. To decorate each slice I drizzled on melted chocolate and melted peanut butter then topped with half a Reese's1
Recipe by Hugs and Cookies XOXO at