Ultimate Reese's Cheesecake Brownies #brownies #cheesecake #cakes

Swirls of chocolate and peanut butter make these Ultimate Reese’s Cheesecake Brownies absolutely irresistible. These brownies always disappear in a hurry at parties and events.

When the kids were younger they knew how much I loved Reese’s candies. Any time they got peanut butter cups from school, church, or parties they would bring them home and give them to me excitedly.

Tips for making the Ultimate Reese’s Cheesecake Brownies:

• Line a 9×13 pan with foil lined parchment paper. Set it aside.
• Make your brownie batter first and pour it into the pan. Feel free to use a box brownie mix for a 9×13 pan or a double batch of these Homemade Chocolate Chip Brownies (minus the chocolate chips) for this layer.
• Beat the cream cheese, butter, and peanut butter until creamy. Add a can of sweetened condensed milk, cornstarch, egg, and vanilla and beat again until creamy.
• Stir in the chopped peanut butter cup candies gently. You can use regular Reese’s chopped up into quarters. Or use a bag of the Reese’s minis and cut them in half. Either one works.
• Bake and cool these Ultimate Reese’s Cheesecake Brownies before adding the topping.

Ingredients
For the Cheesecake Brownies

1. 1 - 9x13 package box brownie mix
2. 1 - 8 ounce cream cheese, softened
3. 2 Tablespoons butter, softened
4. 1/4 cup peanut butter
5. 1 - 14 ounce can sweetened condensed milk
6. 1 Tablespoon cornstarch
7. 1 egg
8. 1 teaspoon vanilla extract
9. 2 cups Reese's peanut butter minis, halved (family sized bag)

For the Topping

1. 1 3/4 cups milk chocolate chips
2. 1/2 cup peanut butter, divided
3. 1/2 cup mini Reese's Pieces

Instructions

1. Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
2. Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
3. Beat cream cheese, butter and peanut butter until creamy.
4. Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
5. Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
6. Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
7. Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
8. Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
9. Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.

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