Its’ currently 90 degrees in Seattle right now, and it’s only the second to last week of April. I’m scared how blazing hot this summer will be. I’m originally from California, but I have gotten used to the mild temperatures of the Northwest, and am honestly useless when it’s shorts and tank top weather. Like, all I want to do is lay on the couch and eat popsicles useless.
The key though is to either work in an air conditioned office or get all your work done that requires brain power before 4:00 pm. I did the former.
These Peanut Butter Cheesecake Brownies were my breakfast which I’m not mad about at all. They taste incredibly delicious with an iced latte.
Let me break down what this dessert consist of – a thin chewy brownie layer with a wallop of peanut butter cheesecake on top that is creamy, salty and rich.
The layers are more like 40 percent brownie, and 80 percent cheesecake because that to me is pure heaven. These Peanut Butter Cheesecake Brownies are not for the faint of heart so cut them in smallish squares and refrigerate before serving. Enjoy!
If you decide to take a chance on these Peanut Butter Cheesecake Brownies, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- ⅓ cup unsalted butter
- 2 oz. semi sweet chocolate
- 1 cup white sugar
- 2 eggs, at room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅔ cup flour
- 1 (8 ounce) package cream cheese, softened
- ½ cup creamy peanut butter
- ¼ cup white sugar
- 1 egg
- Preheat oven to 350 degrees F. Grease a 8 by 8 square baking pan, and set aside.
- In a pan over medium heat, melt butter and semi sweet chocolate, until smooth and glossy. Transfer to a large mixing bowl.
- Vigorously whisk in sugar, eggs, salt and vanilla extract. Fold in the flour mixture. Pour into prepared baking pan.
- For the cheesecake layer, get your handheld mixer out, and cream together cream cheese, peanut butter, white sugar and egg in a small mixing bowl.
- Add cream cheese layer on top of brownie batter, and with a knife swirl them together. Bake for 40 minutes, or until a knife inserted in the center comes out clean.