Puffy Peanut Butter Cup and Cheesecake Swirled Brownies

Wednesday is usually “Lovely Lemon” day but today I was in the mood for chocolate and peanut butter.  I love that combination.  I remember my first taste of that wonderful combo came in some Baskin & Robbins Peanut Butter and Chocolate ice cream - the best!

Add some cream cheese to that peanut butter and chocolate and you have heaven!  Beware  – this recipe is not low calorie!

You will see the recipe calls for 12 – yes 12  – regular size Reeses Peanut Butter Cups but I had a bag of little miniature peanut butter cups in my freezer that I used.  I think next time I would use the regular size ones because you will get a stronger peanut butter flavor.  The miniature ones were cute but there was not enough peanut butter.

The beauty of this recipe is that it uses a boxed brownie mix – easy!

LA Note – One mistake I made was that when I put the marshmallows on top and put it back in the oven for them to puff I left them in too long and the marshmallows started to melt – be sure and pull it out while they are still puffed and not melted or you won’t have the “puffed” part of the recipe!

Do you have a favorite peanut butter and chocolate combination?  I’d love to hear!

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Puffy Peanut Butter Cup and Cheesecake Swirled Brownies

Ingredients

  • 1 brownie mix of choice (9 x 13) along with ingredients as directed on back of package
  • 8 oz. softened cream cheese
  • 1/2 cup creamy peanut butter
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups mini marshmallows
  • 12 regular size Reeses Peanut Butter Cups, cut into cubes
  • 1 cup chocolate chips
  • 1/4 cup creamy peanut butter, melted in microwave to drizzle

Instructions

  • Preheat oven to 350 degrees
  • Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl
  • Mix until combined and pour into a greased 9 x 13 inch baking dish
  • In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth
  • Drop by the tablespoon evenly over the brownie batter
  • Take a knife or toothpick and swirl the cheese mixture through the brownie batter
  • Bake for 30-32 minutes or until cooked through
  • Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies
  • Cook for 2-3 minutes or until marshmallows are puffed slightly
  • Remove and cool completely before cutting
  • While brownies are cooling, drizzle melted peanut butter over bars
  • Let cool
  • Once cool, cut and enjoy!

This recipe is from one of my favorite food blogs – The Picky Palate

Comments

  1. says

    Woman…you are KILLING ME! I am going to gain all that weight back…how do you do it? Do you make all this delicious food for your family and then NOT eat?

    I love, love, love coming here!

    Hugs!

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