This exquisite recipe for peanut butter cream cheese brownies skillfully marries two beloved dessert categories. It’s truly the ultimate mash-up, taking inspiration from my incredibly fudgy peanut butter cup brownies and my delightful cheesecake brownies. Imagine the best of both worlds in every single bite!

At the heart of these irresistible peanut butter brownies lies my tried-and-true, cherished homemade brownie recipe, renowned for its deep chocolate flavor and perfectly fudgy texture. To elevate this classic, I’ve incorporated smooth, velvety peanut butter into the luscious cheesecake filling, creating a harmonious blend that’s both familiar and exciting. The resulting swirl is not only visually appealing but also delivers an unforgettable taste sensation.

For those who, like me, simply can’t get enough of rich, decadent brownies (and seriously, who can?!), I invite you to explore more of my favorite recipes. You absolutely must try my brownies with cream cheese frosting for a tangy-sweet twist, my ultra-rich double fudge brownies for the ultimate chocolate fix, or my sophisticated brownies with chocolate ganache for an elegant finish. If you crave an even more intensely fudgy brownie experience, packed with the nutty notes of brown butter and a hint of coffee, then my browned butter espresso brownies are calling your name!

Why You’ll Adore These Peanut Butter Cream Cheese Brownies!

• Effortlessly Simple to Make: Don’t let the decadent appearance fool you; this is a surprisingly easy recipe to master, even for novice bakers. While you’ll need a few bowls for separating the brownie and cheesecake batters, the best part is that absolutely no electric mixer is required! You know how much I appreciate not having to haul out the heavy stand mixer for a delicious dessert. This makes cleanup quicker and the baking process much more enjoyable and accessible.
• Intensely Chocolatey Flavor: Prepare your taste buds for an explosion of rich chocolate! These brownies achieve their deep, robust chocolate flavor through a powerful combination of both melted dark chocolate and high-quality Dutch-processed cocoa powder. This dual approach ensures every bite is profoundly chocolaty, creating a perfect contrast to the creamy peanut butter swirl. The result is a brownie that is dark, moist, and utterly satisfying.
• Easier and Less Stressful than Traditional Cheesecake: If the thought of a water bath for a classic cheesecake intimidates you, these peanut butter cheesecake brownies are your dream come true! You get all the luscious, tangy creaminess of a cheesecake layer swirled into a brownie, without any of the traditional cheesecake complexities. No water bath, no cracking worries – just a straightforward baking process that delivers a stunning and delicious dessert with minimal fuss. Enjoy the luxurious flavors of cheesecake without the intimidation factor!

Gather Your Essential Ingredients

Having all your ingredients ready and at the right temperature is key to baking success. Here’s a closer look at what you’ll need for these exceptional brownies:

• Cocoa Powder: For this recipe, I highly recommend using Dutch-processed cocoa powder. Its darker color and richer, less acidic flavor significantly enhance the chocolate depth of the brownies. However, if natural cocoa powder is all you have on hand, you can certainly swap it in, but be aware that the brownies might not achieve the same intense dark hue or deep chocolate notes.
• Dark Chocolate: To achieve the best flavor balance and fudgy texture, I recommend using a high-quality semi-sweet or dark chocolate, ideally one with a cocoa content between 65-72%. This ensures a pronounced chocolate flavor that stands up beautifully to the peanut butter. I do not recommend using milk chocolate here, as it tends to make the brownies overly sweet and can lack the necessary depth of flavor.
• Espresso Powder: Don’t worry, this secret ingredient won’t make your brownies taste like coffee! Its primary role is to subtly enhance and deepen the natural chocolate flavor, making it even more pronounced and complex. If you don’t have any on hand, feel free to omit it – your brownies will still be delicious. But if you’re looking for an even more pronounced coffee-chocolate experience, you might enjoy my dedicated espresso brownies!
• Cream Cheese: For the lushest, creamiest cheesecake swirl, it is absolutely crucial to use full-fat cream cheese. Low-fat or reduced-fat varieties contain more water, which can lead to a less desirable texture and a less rich flavor in your cheesecake layer. Using full-fat will make all the difference in achieving that perfect, velvety consistency and indulgent taste. Ensure it’s softened to room temperature for smooth mixing.
• Peanut Butter: The type of peanut butter you choose is vital for the cheesecake layer. I strongly recommend using a smooth, creamy peanut butter, similar to popular brands like Skippy or Jif. Avoid natural peanut butter that separates with oil on top, as its thinner consistency and different fat content can negatively impact the texture and stability of the cheesecake swirl, potentially making it too runny or greasy.
• Eggs: You’ll need a total of four large eggs for this recipe: three for the fudgy brownie batter and one for the creamy peanut butter cheesecake filling. Eggs act as a crucial binding agent, provide structure, and contribute to the rich, moist texture of both components. Make sure they are at room temperature to incorporate smoothly into your batters.
• Sugar: This recipe utilizes a thoughtful combination of sugars to achieve optimal flavor and texture. Granulated sugar contributes to the crisp, shiny top crust of the brownies and adds pure sweetness. Light brown sugar, on the other hand, provides additional moisture, a delightful chewiness, and a subtle hint of molasses, all of which contribute to the brownies’ ultimate fudginess and depth of flavor.
• Unsalted Butter: The base of our fudgy brownies relies on unsalted butter. Using unsalted butter allows you to control the exact amount of salt in the recipe, ensuring the perfect flavor balance. Ensure it’s melted for the brownie batter.
• Vanilla Extract: A good quality vanilla extract enhances the overall flavor profile of both the chocolate brownies and the peanut butter cheesecake, adding a warm, aromatic note that complements both main flavors beautifully.
• All-Purpose Flour: Just a small amount of all-purpose flour is needed for both the brownies and the cheesecake. It provides essential structure without making the brownies cakey, keeping them wonderfully fudgy.
• Kosher Salt: Salt is crucial in baking; it balances sweetness and enhances all the other flavors. I specify kosher salt, which has a larger flake and milder taste. If using fine table salt, you’ll need to halve the amount (see notes in the recipe card).

1. Step 1: Prepare the Cheesecake Filling. Begin by preheating your oven to 350ºF (175ºC). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. In a medium bowl, combine all the ingredients for the peanut butter cheesecake layer: softened full-fat cream cheese, granulated sugar, a large egg, vanilla extract, a tablespoon of all-purpose flour, and the smooth peanut butter. Whisk thoroughly until the mixture is completely smooth and free of any lumps. Set this creamy, delicious filling aside while you prepare the brownie batter.

2. Step 2: Bloom the Cocoa and Melt the Chocolate. In a large, heatproof bowl, melt the unsalted butter until it’s hot and completely liquefied. Add the Dutch-processed cocoa powder to the hot melted butter and whisk vigorously until it forms a smooth, thick paste. This process is called “blooming” the cocoa powder, and it’s essential as it intensifies the chocolate flavor and creates a richer color. Next, add the finely chopped dark chocolate to the hot cocoa-butter mixture. Let it sit undisturbed for a few minutes to allow the residual heat to melt the chocolate, then whisk again until the mixture is gloriously smooth and glossy.

3. Step 3: Whisk Eggs and Sugars. In a separate medium bowl or a large measuring jug, whisk the large eggs with both the granulated sugar and light brown sugar. Whisk constantly and vigorously for about 1.5 to 2 minutes. The mixture should become noticeably lighter in color, thicker, and slightly frothy, creating ribbons when the whisk is lifted. This step incorporates air, contributing to the desirable crackly top crust of the brownies.

4. Step 4: Combine Wet Ingredients. Ensure your melted chocolate mixture has cooled down slightly so it won’t cook the eggs. Gently pour the whisked egg and sugar mixture into the chocolate mixture. Whisk them together until they are thoroughly combined and smooth, then stir in the vanilla extract, ensuring it’s evenly distributed for that lovely aromatic flavor.

5. Step 5: Fold in Dry Ingredients. To the wet chocolate mixture, add the all-purpose flour, kosher salt, and espresso powder. Using a rubber spatula, gently fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough or cakey brownies instead of the desired fudgy texture. Stop folding as soon as no dry streaks of flour are visible.

6. Step 6: Layer the Batters. Pour approximately three-quarters of the rich brownie batter into your prepared 8×8 inch baking pan, spreading it evenly across the bottom. Reserve about a quarter (or slightly less) of the brownie batter for swirling later. Next, carefully spoon dollops of the peanut butter cheesecake batter over the brownie base. Use a small offset spatula or the back of a spoon to gently spread the cheesecake layer across the surface of the brownie batter.

7. Step 7: Create the Swirl. Now for the fun part! Take the remaining brownie batter and dollop it randomly over the top of the cheesecake layer. Using a butter knife, a thin skewer, or a toothpick, gently swirl the brownie and cheesecake batters together. Be careful not to overswirl, as this can cause the patterns to become muddled. Aim for distinct, beautiful swirls that showcase both layers.

8. Step 8: Bake to Perfection. Place the prepared pan into the preheated oven and bake for 33-40 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs clinging to it, but not wet batter. The edges should be set, but the center should still look slightly soft and gooey – this is key for fudgy brownies. Avoid overbaking, as this will lead to a drier, more cake-like texture.

Tips for Making Absolutely Perfect Cheesecake Brownies

• The Art of Chilling for Ultimate Fudginess: Want to unlock the secret to perfectly fudgy, incredibly dense brownies? It’s all about chilling! Once your brownies have completely cooled to room temperature in the pan, resist the urge to slice them immediately. Instead, place the entire pan into the refrigerator and chill for at least a few hours, or even overnight. This crucial step allows the brownies to fully set, intensifying their fudgy and wonderfully gooey texture. Cold brownies are not only easier to cut but also offer a more satisfying chew.
• Achieving Super Clean Slices: Ever wonder how food bloggers get those impeccably clean, razor-sharp brownie cuts? The trick is surprisingly simple: clean your knife after every single slice! For each individual cut, run a sharp, thin knife under hot water in the sink, carefully wipe it completely dry with a kitchen towel or paper towel, and then make one smooth, decisive slice. Repeat this process for every piece. This technique prevents crumbs and sticky residue from dragging, ensuring you achieve the cleanest, most professional-looking brownie slices you’ve ever made!
• Resist the Urge to Overswirl: When it comes to swirling the peanut butter cheesecake batter and the rich brownie batter together, less is often more. Aim for just a few graceful swirls with your knife or toothpick. If you get carried away and overswirl, the distinct layers will blend too much, resulting in a muddled, less visually appealing mixture rather than the beautiful, contrasting patterns you want. Embrace the art of subtle swirling for stunning results.
• Don’t Overbake: This is arguably the most important tip for fudgy brownies. It’s better to slightly underbake than overbake. The brownies should look set around the edges but still a little wobbly in the very center. A toothpick inserted into the center should come out with moist crumbs, not wet batter, but definitely not completely clean. Overbaking will turn your fudgy brownies into dry, cakey ones.
• Room Temperature Ingredients: For the smoothest, most homogenous batters, especially for the cheesecake layer, ensure your cream cheese and eggs are at room temperature. This allows them to incorporate easily without lumps, creating a uniform and creamy texture.

Delightful Serving Suggestions

These peanut butter cream cheese brownies are absolutely phenomenal on their own, but if you’re looking to elevate the experience, here are a couple of decadent serving ideas:

• A Classic Pairing with Ice Cream: For a truly divine dessert, warm a brownie slightly and serve it with a generous scoop of creamy vanilla ice cream. The contrasting temperatures and textures – warm, fudgy brownie against cold, smooth ice cream – create a magical experience. Add a drizzle of chocolate sauce or a sprinkle of chopped peanuts for extra indulgence, and you’ll undoubtedly become everyone’s best friend!
• Amp Up the Peanut Butter Power with Peanut Butter Cups: If you want to make these brownies extra decadent and fully embrace the peanut butter theme, try adding chopped peanut butter cups! Just before baking, sprinkle a handful of roughly chopped mini peanut butter cups or larger ones over the top of the swirled batter. As they bake, they’ll melt slightly into the brownies, adding another layer of gooey peanut butter and chocolate goodness. You could also sprinkle some crushed pretzels for a salty crunch, or a handful of chocolate chips for extra chocolatey pockets.

Storage & Freezing Instructions

Proper storage is essential to keep your peanut butter cream cheese brownies fresh, fudgy, and delicious for as long as possible. Given the cream cheese component, refrigeration is necessary to maintain their quality and safety.

Keep the sliced brownies in an airtight container in the fridge for up to 5 days. I personally prefer keeping my brownies in the fridge regardless, as the cooler temperature enhances their fudgy texture, making them even chewier and more satisfying. However, with the creamy cheesecake filling, refrigeration is a must for food safety and to prevent spoilage.

To freeze these delightful treats, first ensure they are completely cooled. Then, you can either wrap individual brownies tightly in plastic wrap and then aluminum foil, or place them in a single layer in an airtight freezer-safe container or freezer bag. They will keep well in the freezer for up to 2 months. When you’re ready to enjoy one, simply let it thaw in the fridge for a few hours (or overnight) before indulging. This method helps maintain their moist and fudgy texture upon thawing.

Crazy for More Peanut Butter Chocolate Recipes?

If these incredible peanut butter cream cheese brownies have left you craving more of that magical chocolate and peanut butter combination, you’re in luck! I have a collection of other fantastic recipes that celebrate this iconic duo. Dive into these delicious creations:

If you’ve made this incredibly delicious recipe, make sure to leave a ⭐️ rating and a thoughtful review below! I absolutely love seeing when you try and create my recipes at home, so please tag me on Instagram @alpineella so I can admire your wonderful creations! You can also follow along and find more baking inspiration on Pinterest,Facebook and TikTok! Happy baking!

Peanut Butter Cream Cheese Brownies

Ella Gilbert

Nutrition Information