Ingredients for Peanut Butter Toffee Cheesecake Brownies
- 1 (18.3 ounce) package fudge brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 eggs
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 1/2 cups toffee pieces, divided
- 1 cup milk chocolate chips
- 1/2 cup heavy whipping cream
- non-stick cooking spray
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How to Make Peanut Butter Toffee Cheesecake Brownies
- Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch baking pan with non-stick cooking spray.
- In a medium bowl, combine brownie mix, oil, water, and eggs. Stir vigorously for 50 strokes with a spoon.
- Spread the brownie batter evenly in the prepared pan.
- In a large bowl, beat cream cheese with an electric mixer on medium speed until light and fluffy.
- Add milk and peanut butter; beat until smooth and creamy.
- Stir in 1 cup of the toffee bits.
- Carefully spoon the cheesecake mixture over the brownie batter.
- Spread the cheesecake layer evenly over the brownies.
- Bake for 30-40 minutes, or until the cheesecake layer is set and the edges are lightly golden brown.
- Let cool completely on a wire rack for 30 minutes.
- Refrigerate for at least 40 minutes to allow the brownies to fully set.
- While the brownies chill, prepare the chocolate topping: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until melted and smooth (approximately 40-60 seconds total).
- Let the chocolate topping cool for 15 minutes to slightly thicken.
- Spread the cooled chocolate topping evenly over the cheesecake layer.
- Sprinkle the remaining toffee bits over the chocolate topping.
- Refrigerate for at least 1 hour to allow the chocolate to set completely.
- Cut into 36 (6x6) brownies and serve. Store covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
81g
Fat
26g
Carbs
8g
