Thursday, December 9, 2010

Peanut Butter and Chocolate Cheesecake Brownies

So honestly two of my favorite things are peanut butter and cheesecake. So when I came across this recipe I decided to make it immediately. What could be better than peanut butter and cheesecake together? Seriously? I made them for a dinner party at a friends' house, they were pretty tasty. My only change for next time would be not to cook them as long as suggested, my suggested time is below.

Peanut Butter and Chocolate Cheesecake Brownies
Bon Appetit
Makes 25


Brownie Layer:
Nonstick vegetable oil spray
8 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 /2 cup all purpose flour
1/4 teaspoon salt

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


For brownie layer:
Position rack in center of the oven and preheat to 325 degrees. Spray a 9-inch square metal baking pan with 2-inch-high sides with non-stick spray; line bottom with parchment paper.

Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.

For Cheesecake Layer:
Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spreading remaining cheesecake batter over brownie layer.

Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.

Bake brownies until edges of cheesecake layer are puffed and center is set, about 25 - 30 minutes. (Recipe suggests to cook for 36 minutes, which I thought was too long, so I suggest less time.) Cool brownies in pan on rack. Cover; chill at least 1 hour.

Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.

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