I would have to say brownies and cheesecake are my favorite desserts and chocolate and peanut butter my favorite combination. So my crazy brain decided to do the ultimate mashup and create these……. My super fudgy, insanely decadent salted caramel peanut butter cheesecake brownies! I know, crazy right!? But trust me you’re gonna want to devour the whole pan.
The brownie part of this is so fudgy and rich in flavor. The small amount of coffee in here just amps up the chocolate flavor. You’re never gonna notice it’s even in there – but if you must you can omit it. The cheesecake part is creamy and, of course, nutty. The hint of salted caramel brings a nice balance and the caramel notes sing in the background.
You can make the salted caramel yourself or use store bought either way they’ll be delicious.
I have a feeling these are gonna become a favorite and you’ll want to make them again and again.
You can see the YouTube video of the brownies here.
You can see my salted caramel short on YouTube here.
Salted Caramel Peanut Butter Cheesecake Brownies
Equipment
- 2 mixing bowls at least one heat or microwave safe
- hand mixer or small whisk
- rubber spatula
- 8 x 8 brownie pan
- Measuring cups
- Measuring spoons
- parchment paper
Ingredients
Brownie batter
- 4 oz bittersweet chocolate
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter 1 stick
- 1/2 cup granulated sugar
- 1/2 cup brown sugar lightly packed
- 3/4 cup all purpose flour
- 2 large eggs room temperature, lightly beaten
- 1 tsp vanilla extract
- 2 tbsp brewed coffee
- 1/2 tsp kosher salt
Cheesecake Filling
- 4 oz cream cheese
- 1/2 cup creamy peanut butter
- 1/2 cup salted caramel
- 1 large egg
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Prepare the brownie pan by greasing with butter or non stick spray and laying in 2 pieces of parchment paper to cover the bottom and sides leaving an overhang to help lift the brownies out. Grease the parchment paper as well.
- Melt the butter, cocoa powder, chocolate, vanilla, coffee, and salt together in a heat safe bowl over a pan of simmering water, stirring occasionally.
- Once that is melted and smooth set it aside to cool slightly and mix the cheesecake filling.
- Mix the cheesecake filling ingredients in bowl with either a hand mixer or whisk until well combined and smooth.
- Set aside and go back to the brownie batter.
- Stir the granulated and brown sugars into the melted chocolate mixture.
- Add in the beaten eggs and mix well to combine.
- Add in the flour and fold in until just combined.
- Pour the brownie batter into the prepared pan.
- Drop the cheesecake filling in dollops on top of the brownie batter and swirl it in the a skewer, chopstick, or knife.
- Bake the brownies at 350 for 35-45 minuted or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the brownies on a rack on the counter for 20-30 minutes and then cool completely in the refrigerator.
- Once cooled lift the brownies out of the pan with the parchment overhang and cut into desired size squares.
