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

Ingredients

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

Directions

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.

Double Chocolate Brownies

Sometimes you are just craving chocolate and usually it is not a very low-calorie option. I found these on the show Healthy Living with Elie Krieger. She was a former nutritionist turned chef so all her recipes are low in fat and high in the things your body needs to loose weight and still enjoy food. Elie has lots of great recipes that satisfy any crazing. These brownies definitely satisfied my sweet tooth!

Double Chocolate Brownies

Elie Krieger for FoodNetwork.com

Seves 24

Ingredients

6 oz bittersweet chocolate, coarsely chopped

2 tbsp unsalted butter

1 cup whole grain pastry flour or (1/2 cup each whole wheat flour and all-purpose flour)

1/4 cup unsweeted cocoa powder

1/4 tsp salt

1/4 tsp baking soda

4 large eggs

1 cup packed brown sugar

1/2 cup plain low fat yogurt

1/4 cup canola oil

2 teaspoons vanilla extract

3/4 cups chopped walnuts (optional)

Directions

Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.

Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.

Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.

I garnished my brownies with a little confectioners' sugar.