Saturday, September 7, 2013


This brownie recipe wold be spectacular even on its own!

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

  1. In the microwave, melt butter and chocolate. Let cool a bit.
  2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
  3. Slowly add in the chocolate/butter mixture.
  4. Fold in the flour.
  5. Bake in an 8x8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.
Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

  1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
  2. Beat the cream cheese and peanut butter.
  3. Fold whipped cream into the peanut butter mixture.
  4. Spread on top of the thick brownie layer,
Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.

Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

  1. Microwave the butter and chocolate until smooth.
  2. Stir in the corn syrup.
  3. Pour over bars and chill until firm.
  4. Cut using a sharp knife and clean it in between cuts!

 Recipe for bars and peanut butter cheesecake adapted from A Finn In The Kitchen


Chana said...

Sounds delicious!! But what do I do after spreading the cheescake layer? Freeze? Bake? for how long??


DANIELLE said...

spread cheesecake-chill-add ganache and chill until you cut them-use the ganache I posted. I had trouble with the original one.

Unknown said...

Is one teaspoon correct ?

Unknown said...

bake at what temp?

DANIELLE said...


CupcakeKiller said...

Do you suppose this could be easily doubled? Because 8 just isn't enough.ROFL. SuperBowl time.

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