Peanut Butter Cheesecake Brownie Babies
Indulge in the ultimate dessert trifecta with these Peanut Butter Cheesecake Brownie Babies—miniature bites of pure bliss that marry fudgy brownies, creamy cheesecake, and rich peanut butter into one irresistible treat. Perfectly portioned in a mini muffin tin, these decadent morsels are swirled with a luscious peanut butter cream cheese topping, creating an eye-catching marbled effect that's as stunning as it is scrumptious. With just 20 minutes of prep and bake time each, these easy-to-make treats are ideal for potlucks, parties, or satisfying your sweet tooth. Garnish with mini chocolate chips for an extra layer of indulgence, and enjoy a dessert that's as versatile as it is heavenly. Keywords: peanut butter brownie bites, cheesecake swirl brownies, mini desserts, fudgy brownies, easy peanut butter recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup cocoa powder
- 0.25 teaspoon salt
- 8 ounces cream cheese (softened)
- 0.5 cup creamy peanut butter
- 0.5 cup powdered sugar
- 0.25 cup mini chocolate chips (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 24-count mini muffin tin or line with paper liners and set aside.
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 15-20 second intervals, stirring after each, until smooth and fully melted. Let cool slightly.
Whisk the granulated sugar into the melted chocolate mixture until fully combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl, then gradually fold this dry mixture into the chocolate mixture. Stir until just combined; do not overmix.
Spoon the brownie batter evenly into the prepared mini muffin tin, filling each cup about halfway full. Set aside.
In a medium mixing bowl, beat the softened cream cheese, peanut butter, and powdered sugar together using a hand or stand mixer until smooth and creamy.
Spoon a dollop of the peanut butter cheesecake mixture on top of the brownie batter in each muffin cup. Use a toothpick to gently swirl the cheesecake mixture into the brownie batter for a marbled effect, if desired.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the brownie portion comes out with only a few moist crumbs.
Remove the brownie babies from the oven and allow them to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
If desired, sprinkle mini chocolate chips on top of each brownie baby while they are still slightly warm to add a decorative and indulgent touch.
Serve and enjoy these delightful Peanut Butter Cheesecake Brownie Babies! Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
5015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.6 g | 405% | |
| Saturated Fat | 160.1 g | 800% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 530.4 g | 193% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 399.9 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 491 mg | 38% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
