Description
This decadent Cheesecake Peanut Butter Brownies recipe has a rich chocolate base and is topped with creamy no-bake peanut butter cheesecake.
Ingredients
Scale
Peanut Butter Chocolate Brownies:
- 1/2 cup unsweetened smooth peanut butter
- 1/4 cup avocado oil
- 1/4 cup water
- 1 large egg
- 2 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon espresso powder (dissolved in 1 teaspoon boiling water)
- 1/4 teaspoon stevia glycerite
- 1/3 cup unsweetened cocoa powder
- 1/2 cup Swerve Confectioners
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Peanut Butter Cheesecake Frosting:
- 8 ounces cream cheese (at room temperature)
- 8 tablespoons unsalted butter (at room temperature)
- 1/2 cup unsweetened smooth peanut butter
- 2 tablespoons Swerve Confectioners
- 1/4 teaspoon stevia glycerite
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy whipping cream
Instructions
- Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper.
- Beat together the peanut butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl.
- Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick).
- Spread the batter into the prepared baking pan. Bake for 15 to 18 minutes, 15 for gooey brownies and 17 for more set. If you let these brownies cook until a wooden pick comes out dry, they’ll be overcooked.
- Cool the brownies completely before frosting.
- For the frosting, cream together the cream cheese, butter, and peanut butter in a large bowl. Beat in the Swerve Confectioners, stevia glycerite, and vanilla extract until fully incorporated. Lastly, beat in the cream until smooth. Cover and refrigerate 1 hour so the frosting can stiffen a bit, and then briefly beat it again before frosting the brownies.
- Once the brownies are cool, spread the cheesecake frosting on top.
- Serve, or store wrapped in the fridge for up to 5 days before serving.
Notes
- Net Carbs: 7g per serving
- Substitute for Peanut Butter in This Recipe: You can use the same amount of unsweetened natural almond butter or sunflower seed butter instead of peanut butter here.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 330
- Sugar: 2
- Sodium: 226
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 8
- Cholesterol: 93
Keywords: Peanut Butter Brownies