Saturday, 19 July 2014

Peanut Butter Cheesecake Brownies

I love brownies, peanut butter, and cheesecake. Here's what happens when you throw the three all together!

I am delighted to have created this recipe just for Aunt Bee. I knew straight away that I wanted to create a dessert recipe. Something both decadent but simple to make, something bakers at any level could whip up with ease. I think this Peanut Butter Cheesecake Brownie ticks all the right boxes.

 I wanted a brownie that would have a thick, fudgy texture and I was thrilled that that is exactly what I got. The brownie portion of this recipe would be great on it's own too, especially with some chocolate chips or nuts added!

Aunt Bee's foodie friends have really pulled through for her while she has been sick. Two other amazing blogs have also generously given their time to create recipes especially for Aunt Bee.

Dan from Platter Talk creating this delightful Lemonade Pie while Michaela at An Affair From The Heart baked a wonderful {put the} Lime {in the} Coconut Bread.

Peanut Butter Cheesecake Brownies

Makes 20 pieces


200 g (7 oz) butter
200 g (7 oz) quality dark chocolate
1 Cup sugar
1/2 Cup brown sugar
1/2 Cup plain flour
3 Tbsp cocoa powder
4 eggs, lightly beaten
2 tsp vanilla extract


500 g (18 oz) cream cheese
1/3 Cup sugar (caster/superfine would be best)
1 Cup smooth peanut butter
1 Cup cream, whipped

1. Preheat oven to 180C (350F) and line the base of a slice pan with baking paper. Make sure there is some paper overhanging the sides to make it easy to lift out of the tin at the end.

2. Make the brownie by melting the chocolate together with the butter before whisking in the sugar and eggs. Sift in the flour and cocoa and stir well to combine. Pour into the prepared tin and bake for 30 minutes. Remove from the oven and set aside to cool (leave it in the pan).

3. Make the cheesecake by beating together the cream cheese, sugar, and peanut butter until light and lump free. Fold in the whipped cream and spread the mixture over the cooled brownie.

4. Cover and refrigerate until set. Once set, lift out of the tin and cut into small squares and enjoy!


  1. Thank you for the sweet words and for the FABULOUS guest post and recipe! These are amazing, just like you! <3

    1. My pleasure :) I LOVED making these for you!

  2. Nicole, I'd say you outdid yourself with this peanut butter/cheesecake combo. WOW! Brandi was lucky to have you as a guest blogger! Pinned!