Out Of The Box Brownies: Magical brownie recipes that start with a box
Subscribe

Peanut Butter Cheesecake Brownies

July 09, 2011 By: Denise Leo, Global Brownie Ambassador Category: Candy Bar, Peanut Butter, Salty-Sweet

PinterestFacebookTwitterEmailPrintBookmark/FavoritesGoogle+Share
25
Rate This!
Thanks!
An error occurred!


It's like a molten explosion of peanut-butter lava.

INGREDIENTS

  • 1 box Pillsbury Cheesecake Swirl brownie mix
  • 1/3 c oil
  • 2 eggs (1 for brownie batter, 1 for cheesecake batter)
  • Small amounts of water
  • 3/4 c peanut butter
  • Reese’s Peanut Butter Cups (5-6 regular size, 20-25 mini size)
  • 1 cup roasted, unsalted peanuts (optional)

DIRECTIONS

Follow box instructions using oil, 3 T. water, and 1 egg to mix chocolate batter until smooth. If desired, mix in peanuts. Pour into greased pan. Set aside. Lick spoon if necessary, and be sure to wipe your mouth in case spouse enters the kitchen later.

Mix cheesecake batter according to box using 2 T. water and 1 egg. Set aside. This is getting good. It’s like the part in a movie when someone is loading bullets into a gun. You don’t know what’s about to happen, but you know there’s gonna be mayhem. And you can’t wait to see it.

Put peanut butter into a small bowl and thin it slightly with water or milk — adding just a dribble at a time. Mix thoroughly until it is about as thick as the cheesecake batter. Contain yourself. Seriously.

On top of the chocolate batter, drop spoonfuls of the cheesecake mix alternately with spoonfuls of peanut butter mix. Space your spoonfuls so you have enough to cover the whole pan.

Scrumptious spoonfuls, waiting to be swirled.

Use a knife to swirl batters together. Lucky, lucky knife.

Swirl the 3 batters together slightly by drawing a knife through them. Mmm, pretty as a prom picture. Bake this delectable swirled mess as the box directs.

While baking, chop Reese’s Cups into bite-sized chunks. When fully baked brownies emerge from the oven, use fingers to firmly press Reese’s chunks into the still-soft top crust layer. Let cool.

When you’re done, the surface will be rough and chunky, like a rocky canyon of peanut-butter boulders swimming in a burbling cheesecake river. This brownie dessert should be deemed a National Park for all to enjoy.

 

1 Comments to “Peanut Butter Cheesecake Brownies”


  1. Liseoire Werner Carr says:

    Denisoire, you know my deepest, darkest, full-fat secret (that is, I don’t like chocolate all that much — BLASPHEMY!). But I’m telling you, I would LICK this PAN clean!

    1


Leave a Reply to Liseoire Werner Carr


× six = 42