Hey you! You are about to make the best peanut butter cheesecake brownies ever. These brownies are rich, fudgy, and have a creamy cheesecake layer swirled with peanut butter. The combo of chocolate and peanut butter? Too good!
And guess what? You don’t need fancy skills. I will show you the easiest way to make them at home. Let’s get baking!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 8×8-inch baking pan
- Parchment paper
- Toothpick (for swirling the cheesecake and peanut butter)
- Oven
Important Info
- Servings: 9 brownies
- Estimated Cost to make this recipe: Around $6-$8, depending on ingredients
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Calories per serving: About 300 calories per brownie
- Cook method: Baking
- Season: Perfect all year round
- Courses: Dessert, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make Peanut Butter Cheesecake Brownies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the brownie layer:
- ½ cup (1 stick) butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
For the cheesecake layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the peanut butter swirl:
- ⅓ cup peanut butter, melted
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Butter | Coconut oil or margarine |
| Granulated sugar | Brown sugar or coconut sugar |
| All-purpose flour | Almond flour (for a gluten-free version) |
| Cocoa powder | Melted dark chocolate (reduce butter slightly) |
| Cream cheese | Greek yogurt (for a lighter version) |
| Peanut butter | Almond butter or sunflower seed butter |
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
- Make the brownie batter: In a bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, then mix well. Sift in the flour, cocoa powder, and salt. Stir until just combined.
- Prepare the cheesecake layer: In another bowl, beat cream cheese and sugar until fluffy. Add the egg and vanilla, mixing until smooth.
- Assemble the layers: Pour most of the brownie batter into the pan, saving a few spoonfuls. Spread the cheesecake mixture on top.
- Add the peanut butter swirl: Drizzle melted peanut butter over the cheesecake layer. Drop the remaining brownie batter on top, then use a toothpick to swirl everything together.
- Bake for 35 minutes or until the center is set but still slightly jiggly.
- Cool completely in the pan before slicing.
Helpful Tips
- Do not overmix the brownie batter, or it will become tough.
- If your peanut butter is too thick, microwave it for 10 seconds to make it easier to drizzle.
- Let the brownies cool completely before cutting to avoid a messy texture.
- Store leftovers in an airtight container to keep them fresh.
- Use a warm knife to get clean slices when cutting.
What to Serve with Peanut Butter Cheesecake Brownies
These brownies go well with a cold glass of milk, a scoop of vanilla ice cream, or even a cup of coffee. If you want to be extra fancy, drizzle some melted chocolate on top.
How Do You Serve the Recipe?
Serve these brownies on a dessert plate with a drizzle of chocolate or caramel sauce. If you’re hosting guests, a dusting of powdered sugar makes them look even better.
Where Do You Serve This Recipe the Most?
These brownies are perfect for:
- Parties: Great for birthdays, movie nights, or potlucks.
- Holiday gatherings: They make a great Christmas or Thanksgiving dessert.
- Lunchbox treats: Pack one in a lunchbox for a sweet surprise.
Storage
Short-Term Storage (Room Temperature)
- Store in an airtight container at room temperature for up to 2 days.
- Keep them in a cool, dry place away from direct sunlight.
Refrigeration
- Place the brownies in an airtight container and store in the fridge for up to 5 days.
- Let them come to room temperature before serving for the best taste.
Freezing
- Wrap each brownie in plastic wrap, then place them in a freezer-safe bag.
- Freeze for up to 3 months.
- To eat, thaw at room temperature or microwave for 10-15 seconds.
Frequently Asked Questions
Can I use natural peanut butter instead of regular peanut butter?
Yes, but natural peanut butter is thinner and might not swirl as well. If it’s too runny, let it chill in the fridge for a few minutes before using.
Can I double the recipe?
Yes, you can double the ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by about 10 minutes.
How do I know when the brownies are done?
Insert a toothpick in the center. If it comes out with a few moist crumbs, it’s done. If it has wet batter, bake for a few more minutes.
Can I use a boxed brownie mix?
Yes, you can use a boxed brownie mix for convenience. Just prepare the batter as directed, then follow the rest of the recipe.
Why did my cheesecake layer crack?
Overbaking or baking at too high a temperature can cause cracks. Make sure your oven temperature is accurate, and do not overbake.