Peanut Butter Cheesecake Brownies {Gluten-Free}

Give the gift of Peanut Butter Cheesecake Brownies this Valentine’s Day. This gluten-free dessert features a layer of fudge brownie goodness topped with creamy peanut butter cheesecake. It’s only the best combo ever!

Chocolate and peanut butter… Does a better combination exist?

The answer, of course, is no. Every other combination pales in comparison… Well, except, maybe, Jack Daniels & Coke. In my humble opinion, it’s right up there. Not quite on the same level, but still…booze!

There’s something about the classic combination—its delicious charm is irresistible to the human palate. I mean, it has its own hashtag! That’s the very definition of legit.

#chocolatepeanutbutter has an extremely large fan club and dedicated following, and for good reason.

There’s a reason the combo is awarded so much love and recognition—it’s tasty AF!

For Valentine’s Day this year, I’m giving you the gift of food in recipe form. These Peanut Butter Cheesecake Brownies are my love letter to you, my amazing readers. They’re also gluten-free (although you wouldn’t know it!) and simple to make… I’m talking last minute, damn-I-forgot-about-Valentine’s-Day-and-need-to-throw-something-together easy.

I got you, boo!

Fact: I don’t do Valentine’s Day. I can’t get on board with the mushy romance bit. Hand holding is not for me. Nor do I want to snuggle, cuddle, or spoon. The only spooning I want to do on Valentine’s Day is spoon-to-mouth ice cream consumption in front of the television that is featuring a binge-able Netflix program. I’m totally basic.

These Peanut Butter Cheesecake Brownies have an ultra fudge-y brownie layer that is the vessel for the super creamy, velvety smooth, peanut buttery cheesecake topping. They’re everything you want from a brownie and more!

If you’re looking to add more peanut butter love to your Valentine’s Day, check out these Gluten-Free Peanut Butter S’mores Bars and Peanut Butter Chocolate Chunk Cookies. If I were going to receive a gift for Valentine’s Day, I’d definitely want it in the form of peanut butter and chocolate.

Peanut Butter Cheesecake Swirled Brownies

Yield: 16 bars (one 8x8-inch pan)

Cook Time: 35 mins

Prep Time: 10 mins

Total Time: 45 mins

This gluten-free dessert features a layer of fudge brownie goodness topped with creamy peanut butter cheesecake. It’s only the best combo ever!

4.94 from 33 ratings

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Ingredients

Brownie Layer

• ½ cup unsalted butter, melted and cooled slightly
• 1 tablespoon canola oil
• 2 large eggs, at room-temperature
• 1 cup + 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose gluten-free flour, (I prefer Bob’s Red Mill 1 to 1)
• ½ cup cocoa powder
• ½ teaspoon kosher salt

Peanut Butter Cheesecake Layer

• 1 8-ounce package cream cheese
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• 1 large egg, at room-temperature

Instructions

• Preheat oven to 350 degrees F. Line a 8-inch-by-8-inch square baking pan with parchment paper so that it overlaps on each side. Spray the parchment paper with non-stick baking spray or coconut oil.
• To make the brownie batter, add melted butter, oil, sugar, eggs, and vanilla extract to a large bowl. Whisk until pale in color, about 1 minute. Add flour, cocoa powder, and salt to the bowl. Using a rubber spatula, fold the dry ingredients into the wet ingredients until combined and the batter is smooth.
• Transfer the brownie batter to the prepared baking pan, spreading the batter evenly into the bottom of the pan.
• To make the peanut butter cheesecake layer, add cream cheese, peanut butter, sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl using a handheld mixer). Beat until smooth and creamy, scraping down the sides of the bowl as necessary. Add the egg and beat until well combined.
• Pour the cheesecake batter over the brownie batter, spreading it evenly with a rubber spatula. Using a butter knife, swirl the cheesecake batter into the brownie batter.
• Transfer the pan to the oven and bake for 35-40 minutes, or until the cheesecake is golden brown in color with only a slight jiggle when you gently shake the pan. Allow the brownies to cool completely before slicing. The brownies will stay fresh in an airtight container at room temperature for 3 days or in the refrigerator for up to 7 days.

Author: Jennie / One Sweet Mess

Course: Dessert

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