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Extreme Peanut Butter Cream Cheese Brownies are extreme because they are a decadent brownie dessert, loaded with a peanut butter cream cheese layer, and then topped with a bag of Reese’s Baking Cups and Reese’s Pieces Candies
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EXTREME PEANUT BUTTER CREAM CHEESE BROWNIES

Extreme Peanut Butter Cream Cheese Brownies are extreme because they are a decadent brownie dessert, loaded with a peanut butter cream cheese layer, and then topped with a bag of Reese’s Baking Cups and Reese’s Pieces Candies.  Melted chocolate is drizzled over the top for the finishing touch.
Course Cakes/Cupcakes, Desserts
Cuisine American
Keyword Peanut Butter Cream Cheese Brownies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 24
Calories 550kcal
Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
  • 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