Description
A birthday treat for that special someone in your life.
Ingredients
- FOR THE BROWNIES:
- ¾ cups Unsalted Butter
- ½ bags (11 1/2 Oz. Size) Extra Dark Chocolate Baking Chips
- 1-½ cup Granulated Sugar
- ½ cups Light Brown Sugar, Packed
- ¼ teaspoons Instant Espresso Coffee Granules
- 1 Tablespoon Vanilla Extract
- 3 Eggs
- 1 cup All-purpose Flour
- 10 ounces, weight Reese’s Peanut Butter Chips
- FOR THE CHEESECAKE:
- 8 ounces, weight Cream Cheese, Room Temperature
- ¼ cups Unsalted Butter, Room Temperature
- 1 Egg
- ½ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Chunky Peanut Butter
- FOR THE TOPPING:
- 11-½ ounces, weight Extra Dark Chocolate Baking Chips
- 10 Reese’s Peanut Butter Cups, Roughly Chopped, Or As Desired For Topping
- ¼ cups Rainbow Sprinkles
Preparation
Note once assembled this should be refrigerated for several hours.
For the brownies:
Preheat oven to 350 F. Line a 9×13 pan with aluminum foil and spray with cooking spray; set aside.
Melt butter and chocolate chips in the top of a double boiler (with simmering water in the bottom), stirring constantly until melted. Remove from heat.
Whisk the sugars, coffee, and vanilla into the melted chocolate, followed by the eggs. Add the flour, and stir until just combined. Fold in the peanut butter chips, and then evenly spread the mixture into the prepared baking pan.
For the cheesecake:
In a mixing bowl using an electric mixer on medium speed, mix together the cream cheese and butter for 2 minutes. Add the egg, sugar, and vanilla extract and mix for 1 minute. Add the peanut butter and mix for 1 minute. Evenly spread the mixture over top of the brownie batter.
Bake for 35 minutes, remove from oven, and then allow to cool completely before topping.
For the topping:
Melt the chocolate chips in a glass microwave-safe bowl for 1 minute. Stir and then microwave for another 30 seconds. Stir again and then microwave for an additional 30 seconds.
Pour the melted chocolate over the brownies, and then top with the chopped Reese’s and sprinkles.
Refrigerate for several hours, or until the chocolate topping has set.
