Print

Flourless Peanut Butter Cookie Dough Cheesecake Brownies

Rich, fudgy brownies with cheesecake swirls and gobs of peanut butter cookie dough.
Servings 24
Author Brianne @ Cupcakes & Kale Chips, adapted from Nutella Cheesecake Swirl Brownies

Ingredients

For the cheesecake swirl:

  • 4 oz cream cheese light or regular, softened
  • 1 egg yolk save the white for the peanut butter mixture
  • ¼ cup powdered sugar
  • ½ tsp vanilla

For the peanut butter cookie dough:

  • ¼ cup peanut butter
  • 1 egg white

For the brownies:

Instructions

For the cheesecake swirl:

  • Combine all of the ingredients in a small bowl, and blend until smooth. Set aside.

For the peanut butter cookie dough:

  • Combine the peanut butter and egg while in a small bowl and stir until fully blended. Set aside.

For the brownies:

  • Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper (or grease really, really well, though I’d recommend the parchment).
  • In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
  • In a large bowl, whisk together the eggs and sugar for a minute or two.
  • Add melted chocolate mixture a little at a time, whisking well after each addition.
  • Whisk in the cocoa powder, almond meal, salt, and vanilla.
  • Pour the batter into the prepared pan and spread evenly.
  • Place small dollops of the cheesecake mixture and peanut butter cookie dough over the batter and then create swirls with a butter knife or small spatula.
  • Bake at 350°F for 16-20 minutes, or until just set in the middle.
  • Cool completely in the pan before cutting.