ULTIMATE REESE’S CHEESECAKE BROWNIES

Swirls of chocolate and peanut butter make those final Reese’s Cheesecake brownies surely impossible to resist. these brownies continually disappear in a hurry at events and events.

It’s good enough. I purchase baggage of candy and cookies all the time and conceal them, so the kids don’t know i've it. I guess that makes us even.  LOL! although they've discovered my sneaky hiding spots the older they get. the other day i found a pair of these hidden luggage of peanut butter chocolates in the pantry and decided to put them to excellent use. Layering cakes and cheesecake into one suitable dessert is one among my favorite activities.

Reese’s recipes constantly make me smile though. So this time I determined to add some peanut butter and peanut butter cups to the cheesecake layer earlier than pouring it on pinnacle of the brownie batter. After those bake they become the satisfactory truffles ever! make sure the peanut butter cheesecake cakes cool completely before reducing into them. I comprehend this can test each ounce of patience you can have in you, but cheesecake is a lot better chilled.

Ingredients :

• 1 - 9x13 package box brownie mix
• 1 - 8 ounce cream cheese, softened
• 2 Tablespoons butter, softened
• 1/4 cup peanut butter
• 1 - 14 ounce can sweetened condensed milk
• 1 Tablespoon cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups Reese's peanut butter minis, halved (family sized bag)
• 1 3/4 cups milk chocolate chips
• 1/2 cup peanut butter, divided
• 1/2 cup mini Reese's Pieces

Instructions :

1. Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
2. Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
3. Beat cream cheese, butter and peanut butter until creamy.
4. Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
5. Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
6. Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
7. Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
8. Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
9. Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.