Monday, May 5, 2014

Peanut Butter Cheesecake Brownies

An extremely rich mashup of two recipes:

Brownie Layer:
1 stick (4 ounces) unsalted butter
8 ounces bittersweet chocolate
1.5 cups sugar
4 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon salt

Cheesecake Layer:
1 8-ounce package of cream cheese, room temperature
1/3 cup peanut butter
1 teaspoon vanilla extract
½ cup sugar
2 large eggs
2 tablespoons heavy cream
2 tablespoons all-purpose flour
2 ounces bittersweet chocolate

Brownie Layer:
Make a double broiler by filling a medium pot halfway up with water and placing a large bowl on top. Turn the heat on to medium, and add in the chocolate and butter. Stir until both have melted, then remove from heat and let cool to room temperature.

Stir in the sugar, then whisk in the eggs one by one. Add in the vanilla. Fold in the flour and salt.

Prepare an 8”x8” baking pan by placing a piece of parchment paper into it with about 1” overhang on all sides. Pour in the brownie mixture.

Cheesecake Layer:
In the bowl of a mixer, beat the cream cheese, peanut butter and vanilla until smooth. Add in the sugar, beating until fluffy. Add in the eggs one at a time. Add the cream, then the flour. Pour 2/3 of the mixture over the brownie mixture, and spread even with a rubber spatula.

Place the 2 oz. of chocolate into a microwave-proof bowl. Microwave on low for 10 second intervals until melted. Stir the melted chocolate into the remaining cheesecake mixture. Add the chocolate batter on top of the other cheesecake batter, and swirl with a butter knife.

Bake at 325°F for 35 to 40 minutes, until the edges are puffed and the center is set. Let cool, then refrigerate for at least 2 hours.


Post a Comment