Peanut Butter Cheesecake Brownies
Ingredients
Brownie Base
-
1
cup
natural peanut butter, smooth
-
½
cup
maple syrup
-
1
large
egg
-
2
tablespoons
coconut oil, melted
-
¼
teaspoon
baking soda
-
6
tablespoons
cocoa powder
-
1
teaspoon
vanilla extract
Peanut Butter Cheesecake Filling
-
16
oz
cream cheese, softened
-
⅔
cup
maple syrup
-
1
cup
natural peanut butter, smooth
-
2
teaspoons
vanilla extract
Topping
-
7
oz
peanut butter cups, chopped
Fudge Sauce
-
3
tablespoons
maple syrup
-
2
tablespoons
cocoa powder
Instructions
- Preheat the oven to 325°F (162°C) and prepare an 8" cake pan with foil and nonstick spray.
- Mix all brownie base ingredients and spread the batter in the prepared pan. Bake for 22-25 minutes until slightly puffed.
- Allow the brownie to cool completely.
- For the cheesecake filling, blend all ingredients until smooth and refrigerate until the brownie is cool.
- Spread the cheesecake filling over the brownie, cover, and refrigerate for 8 hours or freeze for 3 hours.
- Remove the dessert using the foil overhang, top with chopped peanut butter cups, and drizzle with fudge sauce before serving.
Nutrition Facts (estimated)
Servings
12
Calories
552
Total fat
37g
Total carbohydrates
45g
Total protein
14g
Sodium
364mg
Cholesterol
40mg
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