Extreme Peanut Butter Cream Cheese Brownies
Extreme Peanut Butter Cream Cheese Brownies truly live up to their name. These rich, decadent brownies start with a chocolate base, are layered with a creamy peanut butter cheesecake filling, and then topped with mini peanut butter cups and Reese’s Pieces. A drizzle of melted chocolate finishes them off for an over-the-top dessert that is perfect for fall baking, holidays, and bake sales.
If you love the classic combination of chocolate and peanut butter, this is one dessert your family will ask for again and again.
I originally created this recipe as inspiration from my
Peanut Butter Toffee Cream Cheese Brownies, which helped me become a finalist in the Pillsbury Bake-Off Contest. This version takes that idea and makes it even more fun and festive—especially when you have leftover Halloween candy to use up!
I bought these Reese’s Baking Cups and Reese’s Pieces Candies a few months ago, around Halloween, and had never baked anything with them.
HOW TO MAKE Extreme Peanut Butter Cream Cheese Brownies.
INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)
box of brownie mix
vegetable oil
water
eggs
cream cheese
sweetened condensed milk
peanut butter
Reese’s baking cups and candies
chocolate chips
half and half or heavy cream
INSTRUCTIONS
- Prepare the Brownie Base
Mix the brownie batter according to the package directions. Spread evenly into a greased 9×13-inch baking dish (or line with parchment paper for easier removal). - Make the Peanut Butter Cream Cheese Layer
In a mixing bowl, beat together the cream cheese, peanut butter, and sweetened condensed milk until smooth and well combined. - Layer the Filling
Spoon the peanut butter mixture evenly over the brownie batter. - Add the Candy Topping
Arrange mini peanut butter cups over the top, then sprinkle Reese’s Pieces candies around them. - Bake
Bake at 350°F for 30–35 minutes, or until the cream cheese layer is set. Do not overbake. - Cool Completely
Remove from oven and allow brownies to cool completely on a wire rack. - Make the Chocolate Drizzle
Place chocolate chips in a heat-safe bowl. Heat the cream until hot (but not boiling), then pour over the chocolate chips. Stir until smooth. If needed, microwave for a few seconds to fully melt. - Finish the Brownies
Drizzle melted chocolate over the cooled brownies. Cut into small squares to serve.
Step-By-Step Photos
Begin with mixing the brownie mix as directed on box. Spread evenly in a 9 x 13 baking dish, that was sprayed with no stick cooking spray.
(may also line dish with parchment paper)
In a mixing bowl, beat together the cream cheese, peanut butter, and a can of sweetened condensed milk. Beat until well combined and smooth. Spoon this mixture evenly over the brownie mixture.
Arrange the mini peanut butter cups over the filling, then sprinkle the Reese’s pieces around them.
Bake about 30-35 minutes, or until cream cheese layer is set. Remove pan to a cooling rack and allow to cool completely.
Place the chocolate chips in a microwave safe glass bowl. Heat the heavy cream in a glass measuring cup or small pan. Pour this over the chocolate chips and stir until they are melted and smooth.
If necessary, may heat mixture a few seconds in the microwave.
Drizzle melted chocolate over the top of brownies.
Cut into small squares. I cut the ends off to obtain a more even brownie when cutting.
Why You’ll Love Extreme Peanut Butter Cream Cheese Brownies
- They are a delicious and rich dessert.
- This recipe makes a large amount so it is perfect to serve a crowd. A great one to take to a covered dish event. I have also made it for bake sales.
- The flavor of chocolate and peanut butter is a favorite of so many people.
- A great way to use leftover Halloween candy.
Recipe Tips and Variations
- If you would prefer to use different candies, such as M & M’s they would work.
- Do not overbake the brownies or they will become dry. Check them a few minutes before the recommended baking time.
- These brownies are a very rich dessert, so I cut them into small pieces.
- Cut the ends off to obtain a more even brownie before cutting into the squares. I put the ends in a Ziploc bag and my husband like to eat those as a snack.
- Set them out of the refrigerator about 20-30 minutes before serving. They taste best if a little softer.
- May also add chopped peanuts for more crunch.
Frequently Asked Questions
How can I tell if my brownies are done?
Insert a toothpick into the center and pull it out. A clean or near-clean toothpick is desired. If the toothpick comes out covered in batter, the brownies need more time.
Do I need to keep these in the refrigerator?
YES, They have cream cheese in them, so they do need to be stored in an airtight container, or wrapped tightly. and kept in the refrigerator. They can set out for 2-2 1/2 hours at room temperature total.
You may also want to try my recipe for
Peanut Butter Chocolate Texas Sheet Cake.
This recipe was shared on Week-end Potluck on
https://sweetlittlebluebird.com/
EXTREME PEANUT BUTTER CREAM CHEESE BROWNIES
Ingredients
- 1 18.4oz box chocolate brownie mix
- 2/3 cup vegetable oil
- 1/4 cup water
- 2 eggs
- 1 8oz package cream cheese, softened
- 1 can 14oz sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 8.5oz package Reese's Baking Cups & Reese's Pieces Candies
- 1/2 cup milk chocolate chips
- 1-3 Tablespoons heavy cream or half and half
Instructions
- Preheat oven to 350°F. Lightly spray a 13x9-inch pan with No-Stick Cooking Spray.
- In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
- In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Spoon mixture over batter; spread evenly.
- Pour the bag of Reese's cups & candies into a bowl. Arrange the mini peanut butter cups evenly over the cream cheese mixture. Sprinkle the candy pieces around the mini cups and over the filling.
- Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes.
- Place the chocolate chips in a medium size bowl. Heat the heavy cream in a separate glass,but do not boil. Begin with 1 Tablespoon of the heated heavy cream. Pour over the chocolate chips and stir until smooth. Add enough cream to obtain a consistency to drizzle.
- Drizzle chocolate over the brownies.
- Allow brownies to cool completely before cutting. Trim the edges off and then cut in squares of desired size.
Notes
- Do not overbake the brownies or they will become dry. Check them a few minutes before the recommended baking time.
- These brownies are a very rich dessert, so I cut them into small pieces.
- Cut the ends off to obtain a more even brownie before cutting into the squares. I put the ends in a Ziploc bag and my husband like to eat those as a snack.
- Set them out of the refrigerator about 20-30 minutes before serving. They taste best if a little softer.
- They have cream cheese in them, so they do need to be stored in an airtight container or wrapped tightly. and kept in the refrigerator. They can set out for 2-2 1/2 hours at room temperature total
