Peanut Butter Cheesecake Chunk Brownies
Prep time: 
Cook time: 
Total time: 
Yield: About 12 brownies, depending on how big or small you cut them
Brownie batter adapted from David Lebovitz
Brownie Batter
  • 6 tablespoons unsalted butter, cut into pieces
  • 4 ounces milk chocolate, or bittersweet chocolate or semisweet chocolate, chopped
  • ⅔ cup sugar
  • 2 large eggs, at room temperature
  • ½ cup flour
  • 1 tablespoon unsweetened cocoa powder
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
Peanut Butter Cheesecake Chunk Batter
  • 8-ounces cream cheese, room temperature
  • ½ cup creamy peanut butter *
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1 whole, large egg OR 1 egg yolk.. if you want a really dense cheesecake batter **
Make the Brownie Batter
  1. Preheat oven to 350F. Line an 8-inch square pan with foil or parchment paper, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
  2. Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer on low speed, or stir in with a wooden spoon - sugar, eggs, and vanilla into cooled chocolate mixture, until uniform. Stir together flour, cocoa and salt, then stir or beat it into the butter, chocolate, sugar, egg mixture. Spread half of this brownie batter in pan.
Make the Peanut Butter Cheesecake Batter
  1. In a separate bowl, beat together the cream cheese, peanut butter,whole egg or egg yolk, sugar, and vanilla until smooth. DO NOT OVER BEAT!
Assemble and Bake
  1. Drop large spoonfuls of the peanut butter cheesecake batter across the top of the first layer of brownie batter. Do not swirl them together. Cover the spoonfuls of peanut butter with the remaining brownie batter and the remaining peanut butter cheesecake batter in large spoonfuls, then take a knife, spatula, spoon handle, or whatever you have on hand that can 'swirl' well, and swirl the TOP layer of peanut butter cheesecake batter with the brownie mixture. Lift up some of the brownie batter to insure the brownie mixture swirls in as much as possible, since it can be little heavier than the peanut butter cheesecake batter, depending on whether you use a whole egg or just the yolk. As mentioned above, it's ok if some of the first layer of both batters swirl together, just not too much.
  2. Bake for 35-40 minutes, or until the batter in the center of the pan feels just set, or a skewer contains a few moist brownie crumbs sticking to it (you would stick the skewer in a center chocolate area).
  3. Let cool, then lift the brownies up and out using the foil or parchment paper and peel it away/off. Cut the brownies into equal squares.
* Although I didn't use it, I think Natural and/or Organic peanut butter would give you a better texture and pure peanut butter flavor, minus all those additives in your basic (rhymes with Blippy, Bif or Beter Ban) supermarket PB.
** The first photo of the cheesecake and last photo are the brownies in which I used 1 egg yolk in the peanut butter - cream cheese batter. All other brownie photos (including the unbaked swirl photo) were made using one whole egg in the peanut butter - cream cheese batter. The whole egg produces a smoother, creamier peanut butter cheesecake texture, whereas using just the yolk produces a more dense peanut butter cheesecake texture, like NYC cheesecake, as you can clearly see in the photos.
Recipe by parsley sage sweet at