Posted by: Maggie
While I never post a recipe on here that I don't absolutely love, most of the baked goods I share aren't made with my own personal tastes in mind. Jeff doesn't like my favorite dessert combination of peanut butter and chocolate, and since I typically pawn off my desserts on him so I'm not tempted to eat them all, lots of the baked goods that I post are things I know he'll love.
If this blog was strictly about Maggie-friendly desserts, it wouldn't be an actual blog - it would just be a live streaming webcast of me face-planting into a bowl of peanut butter frosting and violently exploding all over my apartment a la Mr. Creosote. (<--Don't click there if you're about to eat, or just finished eating. You've been warned. If you know who Mr. Creosote is without clicking, consider yourself my new best friend.)
This is the first dessert recipe in awhile that I made specifically for me. I love and adore peanut butter, want to have a civil union with cheesecake, and would happily make brownies my prison bitch. A recipe combining my three twisted desires clearly needed to be made.
These do not disappoint. In fact, I don't ever want another dessert again. I'll stick a candle in this as my birthday cake in a few months. When I get married? I want my husband to feed me a big 'ole slab of this during the reception. Next time I make them, I might add peanut butter chips to the brownie portion. If it's possible to improve these, that would be the way.
Please go make these now. Thanks.
Here's what you'll need:
For the brownies:
14 tablespoons unsalted butter
6 ounces bittersweet chocolate, coarsely chopped
1 cup unsweetened cocoa powder
2 cups sugar
6 ounces cream cheese, softened
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
For the peanut butter cheesecake swirl:
8 ounces cream cheese, softened
2/3 cup creamy peanut butter
6 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line a 9x13 metal baking pan with foil, and spray with cooking spray. Set aside.
Combine the butter and chocolate in a heatproof bowl, and microwave on 50 percent power, stirring every 30 seconds, until melted. This takes about 3 minutes in my microwave.
In a large mixer bowl, whisk together cocoa powder and sugar. With a mixer on medium speed, beat in melted chocolate mixture. Beat in cream cheese until fully incorporated. Add in eggs, one at a time, making sure to beat thoroughly after each addition. Beat in vanilla and salt. Lower the mixer speed and add flour until just combined.
Pour the brownie batter into the prepared pan, and smooth the top with a rubber spatula.
Now, make the peanut butter cheesecake swirl. In a medium mixing bowl, beat together cream cheese, peanut butter, and sugar for 3 minutes. Beat in the egg and vanilla until fully incorporated.
Drop the peanut butter mixture over the brownie mixture in blobs, and gently swirl with a knife or a skewer. Bake for 30-35 minutes, or until center is just set. Transfer to a wire rack to cool completely.
I tested these at both room temperature and chilled, and preferred the cold ones!
Source: Annie's Eats, who adapted them from Kitchenist