Peanut Butter Cheesecake Brownie Bars
Rich and creamy peanut butter cheesecake layered over a fudgy brownie base creates a decadent dessert perfect for any occasion. Easy to prepare and sure to impress.
Equipment
- 1 8x8-inch pan
- 1 mixing bowls
- 1 hand mixer
- 1 oven
- 1 parchment paper
Ingredients
- 2/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
- 8 ounces cream cheese room temperature
- 1 cup creamy peanut butter
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 cup Cool Whip
Instructions
- Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper; spray with cooking spray.
- In a bowl, combine granulated sugar, brown sugar, and eggs; stir well.
- In a separate bowl, mix flour, salt, and cocoa powder; add to the sugar and egg mixture.
- Fold in the chocolate chips and spread the batter evenly in the prepared pan.
- Bake for 20 minutes; a toothpick may come out with moist crumbs.
- Let the brownie layer cool completely, which may take about an hour.
- Beat cream cheese and peanut butter with a hand mixer until creamy.
- Add confectioners sugar and vanilla extract; mix until smooth.
- Gently fold in the Cool Whip and spread the mixture over the cooled brownies.
- Refrigerate the assembled bars for 2 hours before cutting and serving.
Notes
- Use room temperature cream cheese for smooth blending.
- Allow brownies to cool fully to prevent topping from melting.
- Store leftovers refrigerated to maintain freshness.