Peanut Butter Cheesecake Brownies

🧂 Ingredients

• 225 g. cream cheese

  (8 oz.)
• 67 g. sugar

  (1/3 cup)
• 1 large egg yolk
• 130 g. peanut butter

  (½ cup)
• ¼ tsp. vanilla
• ⅛ tsp. salt
• 113 g. unsalted butter

  (8 tbsp.)
• 113 g. unsweetened chocolate

  (4 oz.)
• 110 g. light brown sugar

  (½ cup)
• 2 large eggs, refrigerator cold
• 100 g. sugar

  (½ cup)
• 1 tsp. vanilla
• 40 g. all purpose flour

  (⅓ cup)
• ¼ tsp. salt

Instructions

• 1 Preheat oven to 350°F. Line the bottom and side of an 8 inch by 8 inch baking
  pan with parchment paper. Alternatively, grease and flour the pan.
• 2 Place the butter and chocolate in a 2 quart saucepan over low heat, stirring
  frequently until all ingredients are fully melted. Remove from heat. Stir in the
  brown sugar and vanilla. Set aside.
• 3 In an electric mixer with either the paddle or whisk attachment, beat eggs on a
  medium speed. Once the eggs start to get foamy, increase the mixer to high and
  add the sugar (just the white sugar) slowly, a little bit at a time. Once all
  the sugar has been added, allow the eggs and sugar to continue beating for about
  10 minutes until it is thick, pale yellow, and forms a ribbon when dropped on
  itself.
• 4 Meanwhile, in a large bowl, whisk together all of the ingredients for the peanut
  butter cheesecake. Set aside.
• 5 During the last minute of the eggs and sugar beating, mix in the flour and salt
  to the chocolate mixture, just until combined.
• 6 With a spatula, gently fold in the beaten eggs to the chocolate mixture. Fold
  (do not mix) the batter until fully incorporated. Pour the brownie batter into
  prepared pan.
• 7 Dollop the peanut butter cheesecake in 9 clumps over the brownie batter. With a
  metal spatula or a knife inserted half way into the batter, swirl the peanut
  butter cheesecake into the brownie batter. Turn the pan 90° and do another set
  of swirls. One or two swirls per side should suffice. Do not be tempted to over
  swirl. You want to do this quickly to avoid losing air bubbles in the brownie
  batter.
• 8 Bake for 35-40 minutes. A toothpick inserted should come out clean and there
  should not be any jiggling in the center of the pan. Cool completely in pan on
  wire rack.

Nutrition Info