Peanut Butter Cheesecake Brownies

This isn't a pretty plated dessert. It's not fancy by any means. My picture is mediocre at best. But believe me when I tell you that these brownies are insanely good. They're composed of a brownie layer, a peanut butter cheesecake layer, a chocolate layer, and a layer of crushed peanut butter cups. Are you drooling yet?!

These are incredibly rich, so be sure you have someone to share them with. They're so decadent that you really can't eat more than one -- even though you'll definitely want to!

Peanut Butter Cheesecake Brownies

adapted from Chef in Training

1 fudge brownie mix (and anything it calls for)

1 8-ounce package cream cheese

1 14-ounce can sweetened condensed milk

1/2 cup creamy peanut butter

1 teaspoon vanilla

1 12-ounce package semi-sweet chocolate chips

3 tablespoons whipping cream

8 Reese’s peanut butter cups, chopped

1. Preheat oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

2. Prepare brownie batter according to directions and pour batter into the pan; set aside.

3. In a large bowl, beat softened cream cheese until light and fluffy. Add sweetened condensed milk, peanut butter and vanilla and beat until smooth. Spoon cheesecake mixture over brownie batter evenly. Bake at 350 for 40 minutes or until cheesecake layer is set and edges are golden brown. Let cool for 30 minutes, then refrigerate for 30 minutes.

4. In a microwave safe bowl, add chocolate chips and whipping cream. Melt on high in 30 second increments until melted and smooth. Pour and spread evenly over the top of brownies/cheesecake. Sprinkle the 8 peanut butter cups over the top.Store covered in refrigerator.