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Peanut Butter Paradise Cheesecake Brownies
Sarah namedy

Peanut Butter Paradise Cheesecake Brownies

Rich, fudgy brownies swirled with a creamy peanut butter cheesecake layer — this decadent dessert is a true peanut butter lover’s dream. Perfectly balanced with chocolate, tangy cream cheese, and nutty sweetness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup (128g) all-purpose flour
  • 1 cup (90g) unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 8 oz (226g) cream cheese, softened
  • 1/2 cup (120ml) creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup (90g) chocolate chips (optional)
  • 2 tbsp peanut butter, melted for drizzling (optional)

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • electric mixer or hand beater
  • Parchment paper
  • knife or skewer (for swirling)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined. Add in eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Gradually add to the wet mixture, folding gently until just combined. Do not overmix.
  4. Pour the brownie batter into the prepared pan and spread evenly.
  5. In another bowl, beat cream cheese and sugar until smooth. Add peanut butter, then mix in egg, vanilla, and a pinch of salt until creamy.
  6. Spoon the peanut butter cheesecake mixture over the brownie layer. Swirl with a knife or skewer to create a marbled effect.
  7. Bake for 30–35 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  8. If using chocolate chips, sprinkle over hot brownies after baking. Cool for a few minutes, then drizzle melted peanut butter on top.
  9. Cool brownies in the pan for at least 30 minutes before lifting out with parchment. Cut into squares and serve.

Notes

For an extra indulgent touch, drizzle melted peanut butter on top while warm. These brownies store well in the fridge for up to 5 days or can be frozen for up to 2 months. Serve slightly chilled or at room temperature.