You’ll Need:
Nonstick Foil-Best stuff ever!
8×8 Pan
This brownie recipe wold be spectacular even on its own!
Brownies:
3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour
- In the microwave, melt butter and chocolate. Let cool a bit.
- Beat in a mixer the eggs and sugar. Add vanilla and salt.
- Slowly add in the chocolate/butter mixture.
- Fold in the flour.
- Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES. Let cool.
Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter
- Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
- Beat the cream cheese and peanut butter.
- Fold whipped cream into the peanut butter mixture.
- Spread on top of the thick brownie layer,
Ganache: I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup
- Microwave the butter and chocolate until smooth.
- Stir in the corn syrup.
- Pour over bars and chill until firm.
- Cut using a sharp knife and clean it in between cuts!
You will also want to check out:
Peanut Butter Brownie Ice Cream Cake
Recipe for bars and peanut butter cheesecake adapted from A Finn In The Kitchen
Chana says
Sounds delicious!! But what do I do after spreading the cheescake layer? Freeze? Bake? for how long??
Thanks
DANIELLE says
spread cheesecake-chill-add ganache and chill until you cut them-use the ganache I posted. I had trouble with the original one.
Jeanne Browne says
Is one teaspoon correct ?
DANIELLE says
YUP
Deirdre Rose says
bake at what temp?
DANIELLE says
350
CupcakeKiller says
Do you suppose this could be easily doubled? Because 8 just isn’t enough.ROFL. SuperBowl time.
Saj says
Hi there I’m not sure about cups and sticks of butter, can you please help me by putting this in pounds and ounces, sorry to be a pain, sending lots of love from uk 🙂
danielle says
Sorry, I can’t convert it for you but if it helps-one stick of butter here has 4 ounces.
Saj says
That’s fantastic as I have the American cup so just really needed to know the butter weight, thanks you are a star keep up the good work 🙂
joanna says
A cup is 250 ml if that helps
susan craig says
2 1/4 Ounces(?) of butter?
danielle says
Yes. One stick of butter has 4 ounces.
Rob says
If recipe calls for 1 1/2 sticks of butter, and one stick of butter has 4 ounces, that’s 6 ounces for the recipe, not 2 1/4.
danielle says
2 1/4 ounces is in the chocolate glaze, not the brownie. The recipe is correct as written
Karen says
So it is one 8 ounce of cream cheese?
danielle says
yup
Anna Bennett says
It looks & sounds awesome. Thank you for sharing it. 🙂
danielle says
My pleasure!!!!
Juliana Feliciano says
Do you bake the cheesecake?
danielle says
Nope, just the brownies-pretty cool right?
Juliana Feliciano says
The way that I do my cheesecake is refrigerated I use unflavored gelatin
danielle says
Cool! In this one I think the cream does the magic!
JENNIFER says
Hi,
How would this work using a brownie pan that has the part that you put into the pan to seperate each piece? Do I use it after it has been chilled or before. With normal brownies I bake it with it in the pan.
Looks Great!
J
jamie says
According to my scale 2.25 oz is 5 tablespoons
Bambi Borkowski says
Made these today. Very good, but could use a little more sweetness in the filling, perhaps powdered sugar. Also I may try using dark chocolate chips for a little sweeter ganache.
Lisa Bookwalter says
Positively Decadent…I doubled the recipe in a 9×13 in pan and served it on Mother’s Day 2014. However, I did modify the peanut butter cheesecake filling by adding 8 VERY heaping dinner teaspoonfuls of powdered sugar for the double batch; it just did not taste sweet enough IMO. Of course if I made a single batch, I would use 4 VERY heaping dinner teaspoonfuls of powdered sugar. The ganache recipe provided was wonderful…firms up great in the frig but melts in your mouth within a second or two. Last but not least, the brownie layer is fudgy delicious-ness! This recipe is a keeper and definitely worth the effort to make. I made the brownie layer a couple of weeks ahead of time and popped it in the freezer until I was ready to finish it up ;-}.
Danielle says
How would this work with milk chocolate instead of dark chocolate?
Hugs & Cookies xoxo says
Would be delish!
Sandra says
Wonder if anyone has made this with Nutella instead of PB ??
D Walker says
Dark chocolate in the brownie…bittersweet in the ganache? Are these different?
Hugs & Cookies xoxo says
same