Reese’s Cheesecake Brownies. Have three words ever looked more beautiful next to one another? I don’t think so. Rachel emailed me this recipe over and called it a must have. If Rachel New tells me something is a must have, it’s a must have.
1 box fudge brownie mix (as prepared on box)
1 (8 oz) package cream cheese, softened
1 (14 oz) can Eagle Brand Milk
1/2 cup creamy peanut butter
1 cup Reese’s peanut butter chips (on the baking aisle next to the chocolate chips)
1 (12 oz) bag chocolate chips
3 tablespoons whipping cream
12 large (or 24 small) Reese’s peanut butter cups, chopped
Preheat oven to 350 degrees.
Lightly coat a 9×13 inch baking dish with Pam.
Prepare brownie mix per box directions. Spread brownie batter in prepared pan and set aside.
In a large mixing bowl, beat cream cheese with electric mixer until fluffy. Add in Eagle Brand and peanut butter and beat until smooth. Stir in peanut butter chips and then spread cream cheese mixture over brownie batter in pan.
Bake about 40 minutes or until cheesecake top looks a little brown and set. Cool on counter 30 minutes and then in refrigerator another 30 minutes. In a small microwavable bowl, melt chocolate chips and whipping cream together until smooth, stirring every 30 seconds. Spread over cheesecake layer. Top with chopped peanut butter cups and store in refrigerator until ready to serve.
In girl math, eating anything with peanut butter makes it healthy. A regular brownie…not so good for me, a brownie with peanut butter is practically spinach. Girl math. I practice it often. Thanks for the recipe Rach!