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You are here: Home / Dessert / PEANUT BUTTER CHEESECAKE BROWNIE BARS WITH GANACHE

PEANUT BUTTER CHEESECAKE BROWNIE BARS WITH GANACHE

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 7, 2013 by Hugs & Cookies xoxo 39 Comments

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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

  1. In the microwave, melt butter and chocolate. Let cool a bit.
  2. Beat in a mixer the eggs and sugar. Add vanilla and salt.
  3. Slowly add in the chocolate/butter mixture.
  4. Fold in the flour.
  5. 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

  1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
  2. Beat the cream cheese and peanut butter.
  3. Fold whipped cream into the peanut butter mixture.
  4. 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

  1. Microwave the butter and chocolate until smooth.
  2. Stir in the corn syrup.
  3. Pour over bars and chill until firm.
  4. Cut using a sharp knife and clean it in between cuts!

You will also want to check out:

Peanut Butter Brownie Ice Cream Cake

Peanut Butter Brownies

PB BARS

Recipe for bars and peanut butter cheesecake adapted from A Finn In The Kitchen

peanut butter brownie cheesecake bars

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Filed Under: Cheesecake Bars, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Chana says

    November 3, 2013 at 4:17 pm

    Sounds delicious!! But what do I do after spreading the cheescake layer? Freeze? Bake? for how long??

    Thanks

    Reply
  2. DANIELLE says

    November 4, 2013 at 1:54 am

    spread cheesecake-chill-add ganache and chill until you cut them-use the ganache I posted. I had trouble with the original one.

    Reply
  3. Jeanne Browne says

    December 9, 2013 at 4:32 am

    Is one teaspoon correct ?

    Reply
  4. DANIELLE says

    December 9, 2013 at 5:09 pm

    YUP

    Reply
  5. Deirdre Rose says

    December 19, 2013 at 5:58 pm

    bake at what temp?

    Reply
  6. DANIELLE says

    December 20, 2013 at 12:34 am

    350

    Reply
  7. CupcakeKiller says

    January 14, 2014 at 3:48 am

    Do you suppose this could be easily doubled? Because 8 just isn’t enough.ROFL. SuperBowl time.

    Reply
  8. Saj says

    February 12, 2014 at 9:32 am

    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 🙂

    Reply
    • danielle says

      February 12, 2014 at 7:42 pm

      Sorry, I can’t convert it for you but if it helps-one stick of butter here has 4 ounces.

      Reply
      • Saj says

        February 24, 2014 at 3:33 pm

        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 🙂

        Reply
    • joanna says

      February 13, 2014 at 4:27 am

      A cup is 250 ml if that helps

      Reply
  9. susan craig says

    February 12, 2014 at 7:03 pm

    2 1/4 Ounces(?) of butter?

    Reply
    • danielle says

      February 12, 2014 at 7:41 pm

      Yes. One stick of butter has 4 ounces.

      Reply
      • Rob says

        February 13, 2014 at 7:09 am

        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.

        Reply
        • danielle says

          February 13, 2014 at 7:49 am

          2 1/4 ounces is in the chocolate glaze, not the brownie. The recipe is correct as written

          Reply
  10. Karen says

    February 14, 2014 at 4:41 am

    So it is one 8 ounce of cream cheese?

    Reply
    • danielle says

      February 14, 2014 at 7:29 am

      yup

      Reply
  11. Anna Bennett says

    February 18, 2014 at 1:53 am

    It looks & sounds awesome. Thank you for sharing it. 🙂

    Reply
    • danielle says

      February 18, 2014 at 8:07 am

      My pleasure!!!!

      Reply
  12. Juliana Feliciano says

    February 21, 2014 at 10:50 am

    Do you bake the cheesecake?

    Reply
    • danielle says

      February 21, 2014 at 10:55 am

      Nope, just the brownies-pretty cool right?

      Reply
      • Juliana Feliciano says

        February 21, 2014 at 11:44 am

        The way that I do my cheesecake is refrigerated I use unflavored gelatin

        Reply
        • danielle says

          February 21, 2014 at 12:07 pm

          Cool! In this one I think the cream does the magic!

          Reply
  13. JENNIFER says

    March 31, 2014 at 3:19 pm

    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

    Reply
  14. jamie says

    April 5, 2014 at 12:42 pm

    According to my scale 2.25 oz is 5 tablespoons

    Reply
  15. Bambi Borkowski says

    April 12, 2014 at 10:05 pm

    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.

    Reply
  16. Lisa Bookwalter says

    May 13, 2014 at 1:13 pm

    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 ;-}.

    Reply
    • Danielle says

      June 1, 2015 at 5:08 pm

      How would this work with milk chocolate instead of dark chocolate?

      Reply
      • Hugs & Cookies xoxo says

        June 1, 2015 at 5:49 pm

        Would be delish!

        Reply
  17. Sandra says

    June 8, 2015 at 11:22 am

    Wonder if anyone has made this with Nutella instead of PB ??

    Reply
  18. D Walker says

    June 26, 2015 at 12:40 pm

    Dark chocolate in the brownie…bittersweet in the ganache? Are these different?

    Reply
    • Hugs & Cookies xoxo says

      June 28, 2015 at 2:33 pm

      same

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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