White Chocolate Reese's Peanut Butter Cheesecake Brownies
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.
Servings: 12 Servings
Ingredients
- 1 cup salted butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 4 large eggs
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 (8-ounce) block cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla
- 1 (10-ounce) package mini white chocolate Reese's peanut butter cups, divided
Instructions
Brownies
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13x2 inch baking dish by spraying it with cooking spray and lining it with parchment paper for easy release.
- Using a hand mixer, mix together the butter, sugar, and vanilla until they are smooth and creamy.
- Add the eggs to the butter mixture one at a time, mixing completely before adding the next one in.
- In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
- Using the hand mixer, mix the flour mixture into the butter and sugar mixture until just combined.
- Roughly chop half of the bag of white chocolate peanut butter cups and fold them into the batter.
- Pour the batter into the prepared baking dish and bake for 20-30 minutes, a toothpick inserted should come out clean.
- Remove the baked brownies from the oven and allow them to cool for one hour before frosting.
Frosting
- Using a hand mixer, mix the cream cheese, sweetened condensed milk, and vanilla until it's smooth.
- When the brownies are cool, spread the frosting on top and sprinkle the other half of the white chocolate peanut butter cups over the frosted brownies.
Nutrition
Calories: 459kcal | Carbohydrates: 66g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 200mg | Potassium: 240mg | Fiber: 2g | Sugar: 51g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
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