Reese's Peanut Butter Cup Cheesecake Brownies

🧂 Ingredients

• 1 cup unsalted butter

  softened
• 1 cup granulated sugar
• 1 cup brown sugar

  packed
• 2 large eggs
• 2 tsp. vanilla extract
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 3 1/2 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 19.75 oz. bag miniature Reese’s milk chocolate peanut butter cups

  quartered
• 16 oz. pkg. cream cheese

  softened (two 8-ounce blocks)
• 2 tsp. vanilla extract
• 2 large eggs
• 1/2 cup granulated sugar

Instructions

• 1 Unwrap the candies.
• 2 Discard paper.
• 3 Cut candies in fourths.
• 4 Reserve 1 cup quartered Reese’s peanut butter cups for topping.
• 5 Mix butter, sugars, eggs, vanilla, baking soda and salt with an electric mixer
  until well-mixed.
• 6 Stir in flour and all but one cup reserved quartered Reese’s cups.
• 7 Spray 11”x17” jelly-roll pan with cooking spray.
• 8 Press about ½ to 2/3 of the cookie dough into the pan; reserve remainder for
  topping.
• 9 Spread cheesecake filling over top of cookie dough layer.
• 10 Crumble remaining cookie dough over top of the cream cheese layer.
• 11 Sprinkle reserved 1 cup quartered Reese’s cups over top of cookie dough layer.
• 12 Bake at 350° for about 35-40 minutes, or until toothpick inserted in center
  comes out clean.
• 13 Mix cream cheese, eggs, vanilla, and granulated sugar with an electric mixer
  until smooth.
• 14 Pour over cookie dough crust layer and cover with remaining dough.

Nutrition Info