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Peanut Butter Cup Cheesecake Brownies

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Ingredients
  

  • 1 box Betty Crocker brownies prepared according to box and poured into 9x13 pan lined with nonstick foil. Set aside to make the cheesecake before baking the brownies.
  • 8 ounces softened cream cheese
  • 2 T. soft butter
  • ¼ cup creamy peanut butter
  • 14 ounces sweetened condensed milk
  • 1 T. cornstarch
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups peanut butter cups chopped up

Topping

  • 1 ¾ cups milk chocolate chips
  • ¼ cup peanut butter
  • an additional 1/4 cup peanut butter for drizzle
  • ½ cup Reese's Pieces

Instructions
 

  • Preheat oven to 350 degrees.
  • Beat the cream cheese, butter and peanut butter until blended and creamy.
  • Pour in condensed milk, cornstarch, egg, and vanilla.
  • Carefully fold in peanut butter cups and pour this gently on top of the brownie batter.
  • Bake 40-45 mins and cool. Then chill in fridge.

Topping

  • Microwave the chocolate chips and 1/4 cup peanut butter until smooth.
  • Spread this on top of the cold cheesecake brownies.
  • Melt the other 1/4 peanut butter and drizzle across the top.
  • Use a butter knife to swirl it through the chocolate and make a pretty deign.
  • Top with the Reese's Pieces.
  • Chill again before cutting.