Peanut Butter Cheesecake Brownie Bars

I’ve made peanut butter brownies before, but this recipe will satisfy the ultimate sweet tooth.

The cheesecake layer adds a soft, tasty middle to this peanut butter chocolate-based dessert. When I found the recipe from Handle the Heat, I thought it might be too time-consuming (and difficult) to make. But each layer is quick and easy to make — the longest part will be waiting 4 hours to let it chill.

If you want to opt out of the peanut butter chocolate ganache, you definitely can. But in my completely biased opinion, its sweet, gooey texture makes for a perfect topping to this dessert.

Prep time | 20 mins.
Bake time | 40 mins.
Chill time | 4 hours
Yields | 16 slices

INGREDIENTS

Brownie base:

  • 1 stick of butter, melted
  • 1 cup granulated sugar
  • 1 cup cocoa powder
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour

Cheesecake filling:

  • 1 lb (454g) cream cheese, softened at room temperature
  • 2/3 cup peanut butter
  • 1/4 granulated sugar
  • 2 large eggs
  • 2 tbsp all-purpose flour
  • Pinch of salt

Peanut butter ganache:

  • 1/2 cup milk or heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 peanut butter

INSTRUCTIONS

Brownie base:

  1. Preheat oven to 325°F.
  2. Line an 8×8-inch baking pan with parchment paper and spray with anti-stick spray.
  3. In a large bowl, mix the butter, sugar, cocoa powder and salt. Stir in the vanilla and eggs.
  4. Add the flour and stir until well combined.
  5. Pour the batter into the baking pan and bake for 15 minutes. The batter should not be fully cooked when you take it out.

Cheesecake filling:

  1. While the brownie base bakes, use an electric mixer to beat the cream cheese, peanut butter and granulated sugar.
  2. Mix in the eggs, flour and salt until well combined.
  3. When you take out the brownie base, pour the cheesecake filling on top of the brownie layer.
  4. Bake for 40 minutes or until the cheesecake is set.
  5. Let cool completely (about 10-15 minutes).
  6. Refrigerate for at least 4 hours.

Peanut butter ganache:

  1. Just before removing the cheesecake out of the fridge, make the peanut butter ganache. In a small bowl, pour the milk or cream and heat in microwave for 1-2 minutes, until hot but not boiling.
  2. Add the chocolate chips and peanut butter. Let sit for a few minutes.
  3. Stir it all together and let cool until the mixture is thick but still pourable.
  4. Pour the ganache on top of the cheesecake and refrigerate for at least 15 minutes to let it thicken.
  5. Remove from fridge and start cutting your pieces. Rinse the knife under warm water each time you slice into the cake for clean cuts. You can keep the cake (covered) in the fridge for up to a week.
  6. Enjoy with coffee or tea!