Reese's Cheesecake Brownies
Megan - Pip & Ebby
Reese's Cheesecake Brownies Photo: www.pipandebby.com
These cheesecake brownies are to-die-for and while Reese's chocloate is American you can find it in the international candy stores or substitute it for your favourite chocoate bar.
- One box chocolate fudge brownie mix
- 225g cream cheese, softened
- 390g sweetened condensed milk
- 1/2 cup peanut butter
- 340g Reese’s Pieces candy or chocolate pieces equivalent
- 340g milk chocolate chips
- 3 tablespoons whipped cream
- 12 large Reese’s Peanut Butter Cups, chopped or chocolate bar equivalent
Preheat oven to 180 degrees celsius. Lightly coat a 9x13 pan with cooking spray.
Prepare the brownie mix according to package directions. Spread the batter in pan and set aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed milk and peanut butter and beat until smooth. Stir in the Reese’s Pieces candies (or equivalent). Spoon the mixture over the batter. Spread evenly.
Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.
In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1 minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle Reese’s Peanut Butter Cup pieces (or equivalent) over top. Store covered in the refrigerator.
Mother, wife and food blogger extraordinaire, Megan, shares her love for cooking on her blog Pip & Ebby. You can find more of her mouth-watering recipes at www.pipandebby.com.
Got a favourite recipe? Share your recipe