Brownie with Creamy Cheesecake and Peanut Butter

We invite you to prepare Brownie with Creamy Cheesecake and Peanut Butter. A rich chocolate brownie filled with creamy cheesecake and enhanced with peanut butter for an even more intense flavor.

Ingredients:

Peanut Brownie:

  • 200 g (7 oz) butter (82%)
  • 1 tbsp peanut butter
  • 200 g (7 oz) dark chocolate
  • 4 eggs
  • ¾ cup sugar
  • 1 cup all-purpose flour
  • 1 tbsp cocoa powder
  • 50 g (1.7 oz) peanuts

Creamy Cheesecake Layer:

  • 500 g (18 oz) blended farmer’s cheese (or ricotta/cottage cheese)
  • 1 tbsp sugar
  • 200 g (7 oz) dulce de leche (caramelized condensed milk)
  • 100 g (3.5 oz) butter (82%)
  • 100 g (3.5 oz) peanut butter
  • 2 eggs
  • 1 pack instant pudding mix

Chocolate Glaze:

  • 50 g (1.7 oz) dark chocolate
  • ⅓ cup heavy cream (30%) or sour cream
  • 1 handful of peanuts

Instructions:

  1. Melt the butter and peanut butter in a saucepan. Add chopped dark chocolate and stir until fully melted and combined.
  2. Let cool slightly. In a separate bowl, beat the eggs and sugar with a mixer until the mixture becomes light and fluffy.
  3. Gradually pour in the slightly cooled (but still warm) chocolate mixture. Sift the flour with cocoa powder, add to the batter, and mix well. Stir in the chopped peanuts.
  4. Pour the chocolate batter into a 21×21 cm (8×8 inch) baking pan lined with parchment paper. Bake in a preheated oven at 175°C (350°F) for about 40 minutes. Let the brownie cool completely, then slice it into two equal layers.
  5. Beat the eggs with the pudding mix. In a saucepan, combine butter, peanut butter, and dulce de leche. Heat over low heat until melted.
  6. Add the blended farmer’s cheese and sugar, stirring constantly until the mixture reaches a boil. Pour the egg-pudding mixture into the hot cream and cook until it boils again.
  7. Pour half of the hot cheesecake mixture over the first brownie layer. Cover with the second brownie layer, then pour the remaining cheesecake mixture on top. Smooth it out and cover the surface with plastic wrap. It’s best to assemble the cake in the same pan where the brownie was baked. Let cool completely.
  8. Heat the heavy cream (or sour cream) and add chopped dark chocolate. Remove from heat and stir until the chocolate melts completely. Let cool slightly, and when it starts to thicken, pour it over the cake.
  9. Finely chop the peanuts and sprinkle them over the glaze. Let the cake set in a cool place, then slice it into portions.

Your Brownie with Creamy Cheesecake and Peanut Butter is ready. Enjoy!