Peanut Butter Cheesecake Brownies

Brownies + peanut butter cheesecake + chocolate ganache = Heaven! Throw in peanut butter M&Ms, peanut butter chips and Reese’s miniatures and it’s a super-indulgent sweet treat. I first made these a few years ago when I had a spare bar of cream cheese after making a cheesecake. I had planned to make brownies, but knew that I had no use for the remaining bar, so I mixed up a peanut butter cheesecake layer, spooned it on to the brownie batter, dropped in some peanut butter M&Ms and baked up the tray. I added some leftover chocolate ganache to the cooled brownies and sprinkled it with cut up Reese’s cups. A monster was born!

Fudgy, chocolate brownies, creamy peanut butter cheesecake, peanut butter M&Ms, smooth chocolate ganache, sprinkled with Reese’s miniatures. For when you want more than brownies, but nothing as complex as a whole cheesecake – cut these up on the smaller side, as they are very rich!

Peanut Butter Cheesecake Brownies
1 – 13″x9″ pan – 40+ portions

Ingredients
Brownie Layer
1 box fudge brownie mix
2 eggs
¼ cup water
⅔ cup vegetable oil
¾ cup peanut butter chips

Peanut Butter Cheesecake Layer
8 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
½ cup creamy peanut butter
12 ounces peanut butter M&Ms or Reese’s pieces

Chocolate Ganache Layer
8 ounces semi-sweet chocolate chips
6 tablespoons whipping cream
15 Reese’s peanut butter miniatures, quartered

Directions

1. Preheat oven to 350 F.
2. Lightly coat a 9×13 pan with cooking spray.

Brownie Layer

1. Mix the brownie mix, eggs, water and oil in a medium sized bowl. Stir until combined, then add in the peanut butter chips. Pour into the prepared pan and set aside.

Peanut Butter Cheesecake Layer

1. In a large bowl, beat softened cream cheese until light and fluffy.
2. Add in sweetened condensed milk and peanut butter and beat until smooth.
3. Stir in the peanut butter M&Ms.
4. Spoon cheesecake mixture over brownie batter evenly.
5. Bake at 350 F for 40 minutes or until cheesecake layer is set and edges are golden brown.
6. Let cool for 30 minutes then refrigerate for 30 minutes.

Chocolate Ganache Layer

1. In a sauce pan, heat whipping cream until just simmering.
2. Pour over chocolate chips and let sit for 2-3 minutes.
3. Whisk until completely smooth.
4. Pour and gently spread evenly over the top of brownies/cheesecake.
5. Sprinkle the chopped Reese’s miniatures over top.
6. Return to the refrigerator for 30 minutes, until the ganache is set.
7. Cut into bars and serve.

Store covered in the refrigerator.