Creamy, salty, sweet, nutty, chocolatey with the floral essence of vanilla—peanut butter and cream cheese in brownies make for a truly heady experience.
For the cream cheese mixture
1/4 cup butter, softened
1 cup cream cheese, softened
1 cup peanut butter
1/2 cup brown sugar
For the chocolate mixture
1/2 cup unsalted butter
120 grams bittersweet chocolate
For the brownies
1/2 cup butter
1 1/2 cups sugar
1/2 teaspoon vanilla
1 1/2 teaspoons instant coffee (optional)
1 cup all purpose flour
1 Preheat oven to 350ºF. Grease a 9-by-13-inch pan. Set aside.
2 For the peanut butter mixture: Cream together butter and cream cheese till smooth. Add peanut butter and brown sugar. Blend well. Add the egg.
3 To make the chocolate batter, melt together butter and chocolate in a double boiler. Cool slightly.
4 To make the brownie, cream together butter and sugar till light. Add eggs, vanilla, and coffee. Add warm chocolate and then flour. Spread into prepared pan. Drop dollops of peanut butter mixture into chocolate batter. Swirl.
5 Bake for 45 to 50 minutes or until done. Cool completely. Cut into squares. Store in airtight containers.
Marbling tip To swirl means to twist or to turn. To make the brownie swirls distinct, use a small metal spatula and cut through the batter, making "U" and inverted "U" motions.
Photography by Miguel Nacianceno | Styling by Sharlene Tan
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