Peanut Butter Cream Cheese Brownie Recipe
This Peanut butter cream cheese brownie recipe is layered with delicious peanut butter cheesecake swirls and stuffed with fudgy chocolate chunks!
Ingredients
Brownie:
- 5 tbsp melted butter
- 40 g (1/2 bar) Extra Dark Chocolate Bar, melted
- 3 eggs, room temperature
- 1/2 tsp vanilla extract
- 3/4 cup almond flour
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 3/4 cup erythritol or monkfruit sweetener
Peanut Butter Cheesecake:
- 5 oz cream cheese, softened
- 3 tbsp unsweetened creamy peanut butter
- 1 egg, room temperature
- 1 tbsp vanilla extract
- 1 tbsp liquid stevia
Topping:
- 40 g (1/2 bar) Extra Dark Chocolate Bar chunks
Instructions
- Preheat the oven to 350F / 175C. Prepare an 8x8 square baking pan with parchment paper.
- In a large bowl, whisk wet ingredients (melted butter, melted Lily's Extra Dark Chocolate Bar, 3 eggs, vanilla extract) until well combined.
- Add dry ingredients (almond flour, baking powder, unsweetened cocoa powder, and erythritol/ monkfruit sweetener) and whisk until fully incorporated.
- For the peanut butter cheesecake, mix all ingredients into a small mixing bowl until smooth.
- Scoop brownie batter into the prepared baking pan leaving random open areas. Scoop peanut butter cheesecake batter into open areas. With a butter knife, insert and drag in a zigzag motion left to right and top to bottom until a swirl forms.
- Top it with Lily's Extra Dark Chocolate Bar chunks and place in the oven for 35 minutes or until the center is set. Let it cool for 30 minutes before cutting. Enjoy!