Peanut Butter Cheesecake Swirled Brownies

March 16, 2008

I saw these brownies on Picky Palate and they were fantastic! I took them to a church dinner, and they were gone before I even blinked. I had to cut them while they were still warm because I didn’t make them far enough ahead, so they didn’t cut very easily or cleanly, but they were still fabulous. I think next time I’ll cut the cheesecake part in half, it was a bit too much cheesecake and not enough brownie for me. Either way, these were really good!

1 brownie mix (9×13 size), plus ingredients on back of package
8 oz softened cream cheese
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
1 teaspoon vanilla

2 cups mini marshmallows
12 regular size Reese’s Peanut Butter cups, cut into cubes
1 cup chocolate chips
1/4 cup creamy peanut butter, melted in microwave to drizzle

1. Preheat oven to 350. Place brownie mix and ingredients on back of box(eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9×13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by tablespoonfuls evenly over the brownie batter. Use a knife or toothpick to swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.

2. About 2 minutes before brownies are done, sprinkle marshmallows, Reese’s cups and chocolate chips over brownies. Bake another 2-3 minutes or until marshmallows are puffed slightly. While brownies are cooling, drizzle with melted peanut butter. Cool completely. Use a plastic knife to cut into squares.

*I only had 5 peanut butter cups, but it would have been better with the full amount. 1 cup of chocolate chips was to much for me, so I would reduce that next time, along with halving the cheesecake part.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!