Cheesecake Peanut Butter Brownies
This decadent Cheesecake Peanut Butter Brownies recipe has a rich chocolate base and is topped with creamy no-bake peanut butter cheesecake.
Servings 12 servings
Calories 330kcal
Ingredients
Peanut Butter Chocolate Brownies:
- ½ cup unsweetened smooth peanut butter
- ¼ cup avocado oil
- ¼ cup water
- 1 large egg
- 2 large egg yolks
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon espresso powder dissolved in 1 teaspoon boiling water
- ¼ teaspoon stevia glycerite
- ⅓ cup unsweetened cocoa powder
- ½ cup Swerve Confectioners
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Peanut Butter Cheesecake Frosting:
- 8 ounces cream cheese at room temperature
- 8 tablespoons unsalted butter at room temperature
- ½ cup unsweetened smooth peanut butter
- 2 tablespoons Swerve Confectioners
- ¼ teaspoon stevia glycerite
- 1 teaspoon pure vanilla extract
- ¼ 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.
Nutrition
Calories: 330kcal | Carbohydrates: 8g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 226mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 625IU | Calcium: 45mg | Iron: 1mg