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Saturday, February 04, 2012

Sweet Treats Saturday: Peanut Butter Cheesecake Swirl Brownies

Ohhh these brownies are good.  When Annie's Eats listed these as one of her top recipes of 2011, I knew I had to try them.  They sounded so decadent! Brownies... cheesecake... peanut butter... yummmm.

Ok, enough drooling.

These seem like standard peanut butter swirled brownies, but I think the trick is the cream cheese that is also in the brownie base.  I think it adds to the moisture to make these the ultimate fudgy brownies.  Seriously. Give these a try. Pronto.

Peanut Butter Cheesecake Swirl Brownies
Recipe from Annie's Eats
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For the brownies:
14 tbsp unsalted butter
6 oz bittersweet chocolate, coarsely chopped
1 cup cocoa powder
2 cups sugar
6 oz cream cheese, at room temp
6 large eggs
2 tsp vanilla extract
1/2 tsp salt
1 cup all-purpose flour

For the peanut butter cheesecake swirl:
8 oz cream cheese, at room temp
2/3 cup creamy peanut butter
6 tbsp sugar
1 large egg
1 tsp vanilla extract

1. Preheat the oven to 350˚ F.  Line a 9 x 13-inch baking pan with foil and spray lightly with cooking spray.  

2. To make the brownie batter, combine the butter and chocolate in a large heatproof bowl set over simmering water.  Heat, stirring occasionally, until the mixture is completely melted and smooth.  Remove the bowl from the heat.  Whisk in the cocoa powder, sugar, eggs and cream cheese until smooth and well blended.  Mix in the vanilla and salt.  Add the flour to the bowl and whisk just until incorporated.  Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.

3. To make the peanut butter cheesecake portion, combine the cream cheese, peanut butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until completely smooth, about 2-3 minutes.  Blend in the egg and vanilla until incorporated, scraping down the bowl as needed.

4. Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan, creating a cobblestone appearance.  Use a knife or wooden skewer to gently swirl together the peanut butter mixture and brownie batter.  Bake 30-35 minutes, until the center is just set.  Transfer to a wire rack and let cool to room temperature.  Cover and refrigerate until well chilled before slicing and serving.


  1. Oh my, these look so so good! I'm so happy to be here and meet you and to be doing the book of lists with you in March. it's gonna be so much fun! Loved it last Sept! xo hugs bonitarose
    Happy Sunday to you!

    1. Thank you! I'm looking forward to participating in the 30 days of lists! It'll be fun seeing everyone's posts!

  2. Oh, wow, those sounds super duper good! I have been on the hunt for a good from scratch brownie recipe, so far I have liked the box mixes better than the scratch brownies I have tried making. I'll have to give this one a try. I found you via the Flamingo Toe Link Party.

    1. Thanks Tina! Yes, I have a hard time finding home made brownies that are as good as the boxed ones but this one definitely stood up to the challenge! I hope you enjoy the recipe!

  3. Oh yum! It's all of my favorite sweet treats together! I'm your newest follower- found your blog via Skip to my Lou's link party. I'd love for you to stop by my blog and followe me back if you'd like.
    Have a great week!
    Laurie @ Gallamore West :)

    1. Thanks Laurie! I'm glad you found the blog! I hope you enjoy it :)

  4. Hi Christine, these sound absolutely delicious. So decadent. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  5. I am about to make a flat-out fool of myself if I don't stop staring at these brownies! SO gorgeous and sound SO delicious!


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