Chocolate Peanut Butter Cheesecake Marbled Brownies
Brownies marbled with a peanut butter flavored cheesecake.
Servings 24
Ingredients
- 8 oz unsalted butter – (230 grams)
- 2 ¼ cups granulated sugar (450 grams)
- 1 ¼ cups Dutch process cocoa **
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 ½ cup unbleached all purpose flour (192 grams)
- 1 cup chocolate chips (170 grams)
Peanut Butter Mixture
- 3 ounces cream cheese, softened (90 grams)
- ⅓ cup peanut butter (85 grams)
- ¼ cup sugar (50 grams)
- 1 tsp. vanilla
- 1 egg
Instructions
- Preheat oven to 350 degrees F. (180 C) Line a 13x9 inch pan with non-stick foil or parchment paper.
- In a medium-sized microwave-safe bowl, melt the butter on high. When butter is melted, stir in the sugar. Return the mixture to the microwave and heat until mixture is very hot but not bubbling (1 minute). Stir well to help dissolve some of the sugar – mixture should appear shiny.
- Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chips, stirring until combined. Spoon ¾ of the batter into the prepared pan.
- Prepare peanut butter mixture by beating “Peanut Butter Mixture” ingredients in a bowl until smooth. Drop spoonfuls of peanut butter mixture over brownie batter, then drop remaining brownie batter of peanut butter mixture – not covering it entirely but creating kind of a big speckled pattern. Gently drag a knife through top to create a pretty marbled effect.
- Bake the brownies for 28 minutes, until a cake tester inserted into the center comes out dry. Remove them from the oven and after 5 minutes, loosen the edges with a table knife. This helps prevent sinking as they cool. Cool completely (and chill for better cutting) then cut and serve.
- Makes 12 large or 24 normal size brownies
Notes
I originally made these with Dutch process cocoa. Natural cocoa should work as well.
