White Chocolate Reese’s Peanut Butter Cheesecake Brownies

Phew!  Longest Title ever.  But how can you not read it and drool.  If I could give you any advice on these, it would be to make them right this second!!  These will be hands down the best brownies I will ever taste in my life.  If I met the creator of these I would hug them.  And they were perfect for a Sunday night treat.  It has all all of my favorite things in them and I LOVED the cheesecake frosting.  It was the icing on the brownie.  🙂   I asked everyone what they would rate them, and they rated them a 10!  Unfortunately my ratings don’t go that high.  Hehe


Rating: 5 stars  Difficulty of Recipe: 4 stars
Things that I changed:  The only thing that I did differently was serve them about a half hour after they came out of the oven.  It says to chill in the fridge for 2-3 hours.  There was no way the guys we had over here, smelling them cook would wait a second longer.  They were fine serving them that soon.
Things I would do differently next time:  Nothing at all!
Will I make these again?  Heck yes!
Recipe from:  I heart naptime



Ingredients:
2 cups white sugar
1 cup softened salted butter
1/2 cup unsweetened cocoa powder
1 tsp vanilla
4 eggs
1 1/2 cups flour
1/2 tsp baking powder
1 cube cream cheese softened
1 can sweet condensed milk
1 tsp vanilla
1 pkg mini white chocolate reece’s peanut butter cups


  1. Cream butter, sugar and vanilla. Add one egg in at a time. Mix in cocoa, flour and baking powder. Beat until smooth. Split the bag of reeses in half. You will use half the bag in the brownie batter and half the bag for the frosting. Cut the reeses into four pieces and mix into the batter.
  2. Bake at 350 degrees for 20 to 30 minutes in a 9 x 13 inch greased pan. Do NOT over bake. 
  3. Allow brownies to cool for one hour.
  4. For the frosting beat together the cream cheese, sweet condensed milk and vanilla. Beat for 2 minutes. Spread on top of the brownies. Sprinkle the remaining reese’s on top and refrigerate for 2-3 hours before serving. 

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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Comments

  1. Hi Alyssa! Thanks for leaving such a nice comment on my blog. I’m so excited you left me your blog address, I am always on the hunt for new recipe blogs. I love the way you have your blog set up in review format, so clever, and so helpful. I can’t wait to make these brownie bars!

  2. Hi…..What size cream cheese? 3oz. or 8 oz

  3. what size can of sweet condensed milk?

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