Introduction

Peanut Butter Paradise Cheesecake Brownies combine rich chocolate, creamy peanut butter, and tangy cheesecake in one irresistible dessert. These fudgy, marbled brownies offer the perfect balance of sweet and salty flavors, making them a crowd-pleaser for any occasion.

A close-up image of a square dessert bar with three distinct layers, placed on a wooden surface. The bottom layer is dark brown and dense, resembling a fudgy brownie with a slightly rough texture. The middle layer is creamy and light beige, smooth and thick, like a cheesecake filling. The top layer is a thin, cracked brownie crust with a rich chocolate color, drizzled with caramel sauce in thick lines, and topped with scattered dark chocolate chips. The background shows blurred similar dessert bars, set against a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brownie Base:

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon instant espresso powder

Peanut Butter Swirl:

1/3 cup creamy peanut butter
2 tablespoons honey or maple syrup
1 tablespoon melted butter

Cheesecake Topping:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Melt the butter in a medium saucepan over low heat, then remove from heat and whisk in the sugar until smooth.
Step 2: Add the eggs one at a time, whisking after each addition, followed by the vanilla extract. Stir in cocoa powder, espresso powder, flour, and salt until just combined; avoid over-mixing.
Step 3: Pour the brownie batter into the prepared pan and smooth the top with a spatula.
Step 4: In a small bowl, combine peanut butter, honey (or maple syrup), and melted butter. Warm briefly until pourable. Drop spoonfuls over the brownie batter and swirl gently with a knife.
Step 5: Beat the softened cream cheese with sugar until fluffy. Mix in the egg yolk and vanilla extract until smooth. Pour this cheesecake mixture over the swirled batter and spread gently.
Step 6: Bake for 30–35 minutes until edges are set and a toothpick inserted near the center comes out with a few moist crumbs. The cheesecake layer should be set but not dry.
Step 7: Let the brownies cool completely in the pan on a wire rack for about 45 minutes before cutting into 12 squares.
Step 8: Optional: Drizzle melted peanut butter and sprinkle flaky sea salt over the cooled brownies for extra flavor. Serve at room temperature or chilled.

Tips & Variations

Use room-temperature dairy ingredients to avoid lumps and ensure a smooth batter and topping.
Stir the batter only until flour is just combined to keep brownies fudgy, not cakey.
Create even swirls with a skewer or thin knife for a beautiful marbled effect.
Check doneness starting at 28 minutes to prevent overbaking.
Add a teaspoon of almond extract to the brownie batter or fold in mini chocolate chips for extra texture.
For a dairy-free option, substitute butter with coconut oil and cream cheese with a plant-based alternative.
Try using dark cocoa powder for a richer chocolate flavor or almond butter instead of peanut butter for a different twist.

Storage

Allow brownies to cool completely, then store in an airtight container in the refrigerator for up to four days. For longer storage, freeze individual portions wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. Reheat refrigerated brownies in a 300°F (150°C) oven for 8–10 minutes covered with foil, or microwave for 30–45 seconds on medium heat.

How to Serve

The image shows a close-up of a square dessert with three distinct layers. The bottom layer is dark and dense, resembling a rich chocolate brownie with a slightly crumbly texture. The middle layer is thick and creamy, pale yellow in color, likely a cheesecake or custard filling. The top layer is a glossy, cracked chocolate brownie crust drizzled with smooth caramel sauce and scattered with dark chocolate chips on top. The dessert is placed on a wooden surface with other pieces blurred in the background, capturing the sweet textures and colors vividly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies keep well refrigerated for up to four days and can be frozen for up to three months. This makes them perfect for preparing in advance.

What if I don’t have espresso powder?

You can omit the espresso powder if unavailable; the brownies will still be delicious, though the espresso enhances the depth of chocolate flavor without bitterness.