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overhead shot of peanut butter cream cheese brownies after they've been sliced

Peanut Butter Cream Cheese Brownies

These peanut butter cream cheese brownies are a must for all chocolate and peanut butter lovers!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 brownies
Author Kelsie

Ingredients

Filling:

  • 8 ounces cream cheese at room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla
  • 1/4 cup peanut butter chips
  • 1/4 cup creamy peanut butter

Brownies:

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter cut into chunks
  • 4 ounces unsweetened chocolate finely chopped
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder optional

Instructions

Filling:

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing several inches of excess to hang over the sides. Spray the foil with cooking spray and set pan aside.
  2. Place the cream cheese, sugar, egg yolk, and vanilla in the bowl of a food processor and process until very smooth. Set aside.

Brownies:

  1. Place the flour, baking powder, and salt in a small bowl and whisk to combine.
  2. Combine the butter and chopped chocolate in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Let cool for 5 to 10 minutes, then stir in the sugar, eggs, vanilla, and espresso powder (if using). Stir in the dry ingredients until just incorporated.
  3. Warm the peanut butter in the microwave until it is liquid-y. Pour half of the brownie batter into the prepared pan. Drop dollops of filling over the batter and gently spread into an even layer; sprinkle the peanut butter chips over the top. Dollop the peanut butter over the filling mixture and use a knife to swirl the peanut butter into the filling. (Take care not to swirl it into the brownie batter.) Use an offset spatula to (gently) spread the remaining batter over the top of the filling.
  4. Bake 50 to 60 minutes, until a toothpick inserted into the center of the brownies comes out with just a few crumbs. Cool brownies in the pan set on a wire rack for at least 2 hours. Remove brownies from the pan using the excess foil, then slice into bars and serve.