Peanut Butter Cheesecake Brownies

I happened across this recipe on Facebook and decided I HAD to try it, because what’s not to love about peanut butter, cheesecake, or brownies? It’s definitely a keeper, one that I’d want to try again and again. Plus, it’s a super quick and easy recipe, which is always a bonus for me.

Here’s what you need:

For brownie cups –

• 1 cup, or two whole bananas
• 2 eggs
• 2 tsp vanilla extract
• 2 tbsp milk
• 1/2 cup chocolate chips
• 1 cup cocoa powder*
• 1/4 cup honey**
• 1/2 tsp salt

For peanut butter cheesecake filling –

• 3/4 cup full fat Greek yogurt
• 3/4 cup creamy peanut butter***
• 1/4 cup honey
• 1/2 tsp salk
• (if mixture is too thick, add 2 tbsp milk)

*I found the brownie section to be very dark chocolate tasting, so I would try cutting down on the cocoa powder the next time I made this

**I also added a little more honey to the brownie mixture, just to make the sweetness really pop, so add honey to taste

***The filling is very peanut butter heavy, so I would probably cut back to 1/2 cup

Here’s what you do:

For brownie cups –

• Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray
• Place all ingredients into a food processor or blender. Blend until smooth (some leftover chocolate chip chunks are okay, they’ll just melt in the oven anyways)
• Pour batter into muffin tin 2/3rds of the way full
• Gently top with a second muffin tin that’s had its bottom sprayed with cooking spray (so you’ll be inserting this muffin tin into the holes of the one with the mixture in it, therefore allowing the brownie to bake into a cup shape)
• Bake for 10-12 minutes
• Let it cool completely before removing the tins from each other and before taking the cups out of the muffin tin
• Makes 10-12 brownie cups

For peanut butter cheesecake filling –

• Mix ingredients together by hand or with electric mixer until smooth
• Pipe the filling into the brownie cups
• Garnish with salted peanuts, drizzled chocolate, or whatever else you’d like (I used sprinkles)
• Best if refrigerated for 2 hours before eating

Original recipe found here.