Wednesday, February 13, 2008

Fill Me Up (Reese's) Buttercup....

After achieving a rare baking success with the Pumpkin Cheesecake Brownie in October, I decided to go for it and make this recipe from Blonde Ambition in the Kitchen, since the picture looked so amazing, and I've read many raves. And WOW - this is heavenly, there's not much else to say about it - peanut butter cheesecake, chocolate brownie and Reese's Peanut Butter Cups....go ahead, make it and I dare you to have just one piece!

Double Peanut Butter Cheesecake Swirled Brownies

3/4 cup butter, very soft (not melted but softer than room temp)
1 cup sugar
1 TBS vanilla extract
2 large eggs1 oz. unsweetened baking chocolate, melted
1 oz. semi-sweet baking chocolate, melted
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder1/4 tsp salt

Peanut Butter Cheesecake Swirl
4 oz cream cheese, softened1/2 cups creamy PB
1/3 cup sugar
1 egg
1 tsp vanilla
5-6 Reese's peanut butter cups (regular size) cut into 6-8 pieces each

IMPORTANT: Do NOT omit the Reese's Peanut Butter cups. They take these brownies over the top and add the "Double" Peanut Butter taste the title tempts taste buds with

Preheat oven to 350. Line an 8x8" square pan with foil and lightly coat with PAM cooking spray.
In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scorch! Remove from microwave and allow to come to room temperature.

In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended. Add vanilla and melted chocolate. Mix to combine. Combine dry ingredients in medium bowl and whisk together. Gradually stir dry ingredients into butter mixture. Do not over mix.

In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined. Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollops over brownie batter. Run a knife through both mixtures to slightly swirl.

Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.

Bake for 40-45 minutes**, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not over bake or they will harden, if under baked they will be too gooey. Every oven is different so watch and check these after about 35-40 minutes of baking to ensure proper doneness.

**After about 35-40 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese's cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese's PB cups will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.

NOTE: I have not baked the brownie recipe without the Double Peanut Butter Cheesecake Swirl and Reese's on top so I am not sure how the brownies themselves rate. Let's just say I may not find out as I am in love with the Double Peanut Butter Cheesecake recipe.

NOTE 2/13/08: I changed and added 5-7 minutes the baking time as a few people who have made the recipe indicated a longer bake time was needed than originally posted. The recipe listed above reflects those changes.All ovens are different so be sure to keep an eye on your brownies to prevent over baking. Brownies are done when a toothpick inserted in center comes out with a few crumbs stuck to it.


bakingblonde said...

Wow! Those look amazing! I love your blog and all of your treats.

Julie said...

Be still my heart, boy do those look good.