Peanut butter cheesecake brownies are my version of a recipe I saw on Chez Maximka. Her recipe looked so good that I wanted to try it. The peanut butter cheesecake part of it tastes so much like a peanut butter cheesecake. The brownie bit is just like a standard brownie, and the combination of the two is really nice.
I changed a few things in the recipe, like changing caster sugar for demerara because, again, I ran out of sugar and didn’t buy any for the last couple of weeks. It’s not the first time this happens, as neither of us uses sugar for coffee or tea; I realize I don’t have sugar exactly after I start baking a dessert. As for the batters, I’ve used the all-in-one method, works for me every time.
Also, I’ve used only milk chocolate and less sugar. I would have made the recipe with dark chocolate and so it would have been dairy free, but I had some milk chocolate from Halloween and I wanted to use that. I will make the recipe again with dark chocolate, but I will add more sugar in that situation, maybe double the amount in the chocolate layer.
The recipe asks for cream cheese, but we avoid dairy (hence the impulse purchase of cute Halloween chocolate that nobody opened for 3 months or so), so I used coconut based yoghurt instead. It worked great. It’s also less fat, so less calories. I imagine it works just the same with dairy yoghurt.
Peanut butter cheesecake brownies. Ingredients:
for the cheesecake layer
– 150g coconut yoghurt
– 100g unsalted smooth peanut butter
– 40g demerara sugar
– 1 free-range egg
– 2 tbsp plain white flour
for the brownie layer
– 100g milk chocolate
– 60g self raising white flour
– 50g margarine
– 40g demerara sugar (use caster sugar if you want)
– 1 free range egg
– 1/2 tsp baking powder
Start by pre-heating the oven to 180C or 160C for fan assisted ovens. The batters take a short time to make, so having the oven ready saves a bit of time.
In a big bowl, put the coconut yoghurt and the peanut butter and mix until they are incorporated. After that add the egg and the sugar, the flour and mix again until all the ingredients are incorporated. It should take a minute to do that.
Now is time for the chocolate brownie layer. Melt the chocolate with the margarine in the microwave for 30 seconds, taking it out every 10 seconds to mix. It doesn’t matter if the chocolate pieces are not melting completely, the chocolate will dissolve when baked, leaving more chocolatey parts in the brownie. If you want to have a smooth consistency to the batter, then keep the chocolate in the microwave for a few more seconds.
Now add the rest of the ingredients in the bowl and mix. You can beat the egg in another bowl, but I don’t find that is necessary.
In a baking tray, lined with baking paper and slightly oiled, put almost all of the chocolate batter. Now scoop the peanut butter cheesecake layer on top. Add the remaining chocolate batter in blobs, on top, and stir with a spoon to make swirls.
Put the brownies in the oven and bake them for 30 minutes. After you take them out, transfer them with care on a cooling rack and leave them to cool completely before cutting and serving it.