Ultimate Answer Brownies

I don't know why so many people are consumed with worry over the national debt, global warming, and assorted international crises. The answer to all these problems is evident - peanut butter and chocolate. Who isn't happier when eating peanut butter and chocolate? Well, my sister, but she can take care of her problems with chips and onion dip.

Seriously, if we could convince people around the world to just have one of these brownies per day - ta da - world peace and prosperity! Well, maybe not. But at least we'd have had the brownies to fortify us to face the bad news du jour. Dense, fudgy, deliciously topped with peanut butter cheesecake. What, me worry?



Peanut Butter Cheesecake Brownies
- adapted from Bon Appetite

Brownie layer:

8 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Cheesecake layer:

1 8-ounce package cream cheese, room temperature
1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1 teaspoon vanilla extract
1/2 cup sugar
2 large eggs
2 tablespoons heavy whipping cream
2 tablespoons all purpose flour
2 ounces bittersweet chocolate, chopped

For brownie layer:
1- Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.

2- In a medium saucepan over low heat, stir chocolate and butter until smooth; set aside to cool for 10 minutes.

3- Using an electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.

For cheesecake layer:
4- In a medium bowl, using electric mixer, beat cream cheese, peanut butter, and vanilla until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.

5- Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.

6- Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.

Cut brownies into 25 squares. Serve cold.