Peanut Butter Cheesecake Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 cup smooth natural peanut butter
02 -
1/2 cup maple syrup
03 -
1 egg
04 -
2 tablespoons melted coconut oil
05 -
1/4 teaspoon baking soda
06 -
6 tablespoons cocoa powder
07 -
1 teaspoon vanilla extract
→ Peanut Butter Cheesecake Filling
08 -
500g cream cheese (2 packages of 8 ounces), softened
09 -
2/3 cup maple syrup
10 -
1 cup smooth natural peanut butter
11 -
2 teaspoons vanilla extract
→ Optional Toppings
12 -
200g chopped peanut butter cups
→ Fudge Sauce
13 -
3 tablespoons maple syrup
14 -
2 tablespoons cocoa powder
# Instructions:
01 -
Preheat the oven to 165°C (325°F). Cut a circle of parchment paper to fit the bottom of a 23cm (9-inch) springform pan.
02 -
Mix together all brownie base ingredients until thoroughly combined. Spread the batter evenly over the parchment-lined pan.
03 -
Bake for 15-20 minutes or until the brownies start to puff but remain fudgy in the center. Set aside to cool completely.
04 -
Combine all peanut butter cheesecake filling ingredients in a food processor or stand mixer. Mix until smooth, stopping to scrape down the sides to eliminate lumps. Refrigerate the filling until the brownie base is cooled.
05 -
Spread the cheesecake filling evenly over the cooled brownie base. Refrigerate for 8 hours or overnight to allow flavors to develop.
06 -
Before serving, top with chopped peanut butter cups if desired. For the fudge sauce, mix maple syrup and cocoa powder until smooth, then drizzle over the top.
# Notes:
01 -
The flavors significantly improve after a lengthy refrigeration period, so plan accordingly.
02 -
This dessert can be served plain or with toppings depending on your preference.