Peanut Butter Cheesecake Brownies

Deep Dish Peanut Butter Cheesecake Brownies Recipe

Serves 10-12 | Prep Time: 30 Minutes | Bake Time: 25 Minutes
Source: Adapted from GI 365

Ingredients:

Brownie Base:

1 cup (236 mL) natural peanut butter, smooth
1/2 cup (118 mL) maple syrup
1 egg
2 tablespoons (30 mL) coconut oil, melted
1/4 teaspoon (1.25 mL) baking soda
6 tablespoons (88 mL) cocoa powder, plus extra for dusting
1 teaspoon (5 mL) vanilla extract

Peanut Butter Cheesecake Filling:

2 8-ounce (473 mL*) packages cream cheese, softened
2/3 cup (158 mL) maple syrup
1 cup (236 mL)natural peanut butter, smooth
2 teaspoons (10 mL) vanilla extract

Topping:

7 ounces (207 mL) peanut butter cups, chopped

Fudge Sauce:

3 tablespoons (44 mL) maple syrup
2 tablespoons (29 mL) cocoa powder

Method:

Preheat the oven to 325 degrees F (162 degrees C) and line an 8″ cake pan with foil, leaving an overhang. Spray the ppan with nonstick cooking spray and dust lightly with cocoa powder. Set aside.

Mix all the ingredients together thoroughly for the brownie. Spread the batter evenly over in the pan and bake for 22-25 minutes. The brownie should puff slightly and remain fudgy in the center.

Set the brownie aside to cool completely.

To make the peanut butter cheesecake filling, combine all the ingredients in a food processor or stand mixer and mix until smooth. Make sure to scrape down the sides as needed. Refrigerate the filling until the brownie base is cooled.

Spread the cheesecake filling evenly over the top of the brownie, cover with plastic wrap and refrigerate for 8 hours or overnight. For a quicker set, place it in the freezer for a minimum of 3 hours, and then refrigerate until use.

Remove the plastic from the pan, and then lift the dessert from the pan using the foil overhang. Transfer to a plate and top with the peanut butter cups. Mix together the fudge sauce ingredients and drizzle across the top before serving.

Cook’s Note:

Please note the metric measurement is based on two packages of cream cheese, not one.