Peanut Butter Cup Cheesecake Brownies
Healthy recipes offer you Peanut Butter Cup Cheesecake Brownies, we hope you like it
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Servings: 12
Ingredients
- 1 BOX BETTY CROCKER BROWNIES, PREPARED ACCORDING TO BOX AND POURED
- INTO 9×13 PAN LINED WITH NONSTICK FOIL. SET ASIDE TO MAKE THE CHEESECAKE BEFORE BAKING THE BROWNIES.
- 8 OUNCES SOFTENED CREAM CHEESE
- 2 T. SOFT BUTTER
- ¼ CUP CREAMY PEANUT BUTTER
- 14 OUNCES SWEETENED CONDENSED MILK
- 1 T. CORNSTARCH
- 1 EGG
- 1 TSP. VANILLA
- 2 CUPS PEANUT BUTTER CUPS, CHOPPED UP
- TOPPING
- 1¾ CUPS MILK CHOCOLATE CHIPS
- ¼ CUP PEANUT BUTTER
- AN ADDITIONAL ¼ CUP PEANUT BUTTER FOR DRIZZLE
- ½ CUP REESE’S PIECES
Instructions
- PREHEAT OVEN TO 350 DEGREES.
- BEAT THE CREAM CHEESE, BUTTER AND PEANUT BUTTER UNTIL BLENDED AND CREAMY.
- POUR IN CONDENSED MILK, CORNSTARCH, EGG, AND VANILLA.
- CAREFULLY FOLD IN PEANUT BUTTER CUPS AND POUR THIS GENTLY ON TOP OF THE BROWNIE BATTER.
- BAKE 40-45 MINS AND COOL. THEN CHILL IN FRIDGE.
- TOPPING
- MICROWAVE THE CHOCOLATE CHIPS AND ¼ CUP PEANUT BUTTER UNTIL SMOOTH.
- SPREAD THIS ON TOP OF THE COLD CHEESECAKE BROWNIES.
- MELT THE OTHER ¼ PEANUT BUTTER AND DRIZZLE ACROSS THE TOP.
- USE A BUTTER KNIFE TO SWIRL IT THROUGH THE CHOCOLATE AND MAKE A PRETTY DEIGN.
- TOP WITH THE REESE’S PIECES.