…a.k.a Peanut Butterscotch Cheesecake Brownies
My housemates are packing their bags and heading off to join the circus. Well, not quite. They’re packing them to go explore Asia & Australasia and I am incredibly jealous. So jealous I’ve attempted to make them put on a stone before they embark on their adventures. If you can’t beat ‘em and you can’t join ’em… fatten ‘em up! I joke girls. You’ve probably guessed now why I’ve called them ‘bye-bye brownies’, I’m going to assume you have anyway. These girls have been fantastic guinea pigs and have spent hours tirelessly taste testing even my most interesting creations. They have never once complained, nor faulted my baking skills, regardless of temperamental ovens or experimental mishaps. They’ve praised me far too much and far too kindly so thanks gals and I hope you enjoyed these!
So what do we have here? All the good stuff. Chocolate brownies filled with butterscotch chips, marbled with a creamy peanut putter cheesecake mix. Quite a mouthful, literally. They’re deliciously indulgent, sinfully calorie laden and worth every bead of sweat you might have dripped not to feel guilty about eating them. If you don’t feel an ounce of guilt then good for you, get on and enjoy. You’ll probably burn them off with the excitement of eating them anyway.
- 230g dark chocolate
- 115g butter
- 125g brown sugar
- 75g caster sugar
- 3 eggs + 1 yolk
- 1 tsp vanilla
- 20g cocoa powder
- 80g flour
- ½ tsp salt
- 150g butterscotch chips
Grease a 9×9 pan and line with baking paper
Heat the oven to 180C
Melt the butter and chocolate
Set aside and leave to cool while you weigh out the rest of the ingredients
Whisk in the sugars then add the eggs one at a time beating until smooth after each addition.
Add the yolk and vanilla then whisk again
Fold in the cocoa powder, flour and salt followed by the butterscotch chips.
Peanut Butter Cheesecake Swirl
- 120g cream cheese
- 1 egg
- 50g sugar
- 125g peanut butter
- 1 tbsp milk
- ½ tsp vanilla essence
- pinch of salt
Whisk the cream cheese, egg and sugar together until smooth.
Add the peanut butter, salt and vanilla essence and whisk again, it’ll be quite thick, just add milk a little bit at a time until it’s slightly smoother and creamy – you don’t want it runny at all.
Easy as that.
Use about 2/3 of the brownie mix to fill the bottom of the pan.
Dollop spoonfulls of peanut butter mix on top followed by spoonfuls of the remaining brownie batter.
Use a knife or toothpick to swirl the two together creating a marbled effect.
It’s really tempting to overswirl but try your best not to. Just drag the knife in straight lines from one edge to the other until you’ve got the desired effect.
Stick in the oven for 35 – 40 minutes.
Allow the brownies to come to room temperature before placing them the fridge where you should let them cool until completely firm and ready to slice without making a runny mess.
When they’re ready to be cut use wet cloth to clean the knife between each slice.