Tuesday, August 19, 2014


Peanut Butter Cheesecake Brownies
source: dassant.com
Brownie Layer
Cheesecake Layer
  • 1- 8 oz. package cream cheese
  • 1/3 c creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 c granulated sugar
  • 2 large eggs
  • 2 T heavy whipping cream
  • 2 T all-purpose flour
  • 2 oz. bittersweet chocolate - chopped
  1. Prepare brownies as directed, without baking.
Cheesecake Layer
  1. Beat cream cheese, peanut butter, and vanilla in medium bowl using electric mixer until smooth. Gradually add sugar, beating until fluffy. Beat in eggs one at a time. Add cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining batter over brownie layer.
  2. Microwave chocolate in bowl on low power in 10-second intervals until melted, then stir until smooth. Mix chocolate into reserved cheesecake batter and drop by heaping spoonfuls atop cheesecake layer. Using the tip of a knife or toothpick, swirl chocolate batter in figure-eight pattern through white cheesecake layer for a decorative look.
  3. Bake brownies until center feels set and edges of cheesecake are puffed, about 45 minutes. Cool brownies in pan on rack. Cover and chill at least 1 hour before cutting and serving.


Deep Dish Brownies
source: jenny rambles 

  • 3/4 cup butter, melted and cooled (if you don’t melt the butter you will not be able to spread the batter around the dish)
  • 2 eggs (if you double, use 5)
  • 1 1/2 cups sugar
  • 1 1/2 teaspoon vanilla
  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon salt
Add ins
  • 1 cup bittersweet chocolate chips
  • semi-sweet chocolate chips
  • nuts
  1. Melt butter and set aside to cool (so you don’t scramble your eggs). Mix flour, cocoa and salt in bowl and set aside. Please note, if you have the time, it is totally worth it to brown the butter first.
  2. Cream together butter and sugar, mixing well. Add vanilla. Add eggs, one at a time, mixing well after each addition.
  3. Add flour/cocoa mixture in three separate additions, making sure all the flour is incorporated before adding more. Tip: start your mixer slowly! Cocoa powder flies everywhere. Hand mix in any nuts or chips.
  4. Line a 8×8 baking dish with parchment paper, spray parchment with cooking spray. Using a spatula or knife, spread the batter evenly in the dish. Tap twice on counter to release air bubbles. Tip: It can be hard to get the batter even because it is thick, so after 10 minutes of cooking you can take the dish out and give it a little jiggle to even things out.
  5. Bake at 350 for 40-45 minutes, until a toothpick inserted in the middle comes out with only a few crumbs. Tip: It’s ok if there are crumbs or batter on the toothpick! It means the brownies will be a little gooey and moist. With 3/4 cups butter, you’d have to bake them until they were bricks to get that toothpick clean.
  6. Let cool for 20 minutes. Then, remove brownies from pan and let cool for at least one hour before cutting. If you can stand it.
If you ever try one of our recipes we would love to hear your feedback! Let us know if you like them or if you make any changes! We love comments! :)


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