ULTIMATE REESE’S CHEESECAKE BROWNIES
When the kids were younger they knew how much I loved Reese’s candies. Any time they got peanut butter cups from school, church, or parties they would bring them home and give them to me excitedly.
As they got older, they also developed a love for those peanut butter candies, so they weren’t as willing to hand them over. There were some very grudging candy sharing moments until they realized something.
Ingredients
For the Cheesecake Brownies
1 (9x13) package box brownie mix
1 (8 ounce) cream cheese, softened
2 Tablespoons unsalted butter, softened
1/4 cup creamy peanut butter
1 (14 ounce) can sweetened condensed milk
1 Tablespoon cornstarch
1 large egg
1 teaspoon vanilla extract
2 cups Reese's peanut butter minis, halved (family sized bag)
For the Topping
1 3/4 cups milk chocolate chips
1/2 cup creamy peanut butter, divided
1/2 cup mini Reese's Pieces
Instructions
Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
Beat cream cheese, butter and peanut butter until creamy.
Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.
As they got older, they also developed a love for those peanut butter candies, so they weren’t as willing to hand them over. There were some very grudging candy sharing moments until they realized something.
Ingredients
For the Cheesecake Brownies
1 (9x13) package box brownie mix
1 (8 ounce) cream cheese, softened
2 Tablespoons unsalted butter, softened
1/4 cup creamy peanut butter
1 (14 ounce) can sweetened condensed milk
1 Tablespoon cornstarch
1 large egg
1 teaspoon vanilla extract
2 cups Reese's peanut butter minis, halved (family sized bag)
For the Topping
1 3/4 cups milk chocolate chips
1/2 cup creamy peanut butter, divided
1/2 cup mini Reese's Pieces
Instructions
Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
Beat cream cheese, butter and peanut butter until creamy.
Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.
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