I made these marbled peanut butter cheesecake brownies a while ago and they were very good! They were not too sweet. They didn’t even taste like cheese for those who don’t like cheesecakes. I’m ashamed to admit that I’m one of them, I’m so sad about that because some cheesecake recipes looks absolutely amazing. I have to work on this taste!
I don’t know if you are like me, but when I see a recipe I want to make, I am a little obsessed until I do it. I won’t be able to do another recipe because I can’t stop thinking about this one in particular. These brownies were one of them. I wasn’t disappointed at all!
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I am working on a new design for the blog. I have still a lot of changes to do until it’s OK for me (perfectionism…) but you will see it in the next weeks.
Recipe from Tracey’s Culinary Adventures (You will find a how-to for the marble part)
Yield : about 15 squares
Peanut Butter Cheesecake Batter
4 ounces cream cheese, softened
1/3 cup peanut butter
1/8 cup sugar
1 egg yolk (save the egg white for the brownie batter)
1 tablespoon milk
Brownie Batter (you can use your favorite brownie batter instead)
1/2 cup unsalted butter, melted
1 cup sugar
1 egg and 1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup cocoa
2/3 cup flour
Preheat oven to 350° F.
Grease a 8 inch baking pan, then line with parchment, leaving an overhang on 2 sides. Grease the parchment.
Beat the sugar and cream cheese on medium speed until combined. Add the peanut butter to the bowl and beat until smooth. Mix in the egg yolk and milk until incorporated; set aside.
Combine the cocoa powder, flour, salt, and baking powder in a medium bowl and whisk to combine.
In another bowl, whisk together the sugar and melted butter. Whisk in the eggs and the vanilla extract. Add the dry ingredients to the wet and use a rubber spatula to mix until combined.
Smooth 2/3 of the brownie batter in the bottom of the baking pan. Spread the cheesecake batter on top and smooth to form an even layer. Add the remaining brownie batter by spoonfuls on top of the cheesecake and then use a knife to swirl the two together. You can add chocolate chips or reese peanut butter chips on top.
Bake for 25-30 minutes or until a knife inserted in the center comes out clean.
Once the brownies have cooled, use the parchment sling to lift them out of the pan and then cut them into squares.