Almost-Better-Than-Sex PB Cheesecake Brownies

These rich, dense, fudgy brownies fill your mouth with layers of luscious, sexy flavors—one taste and your sweetie with a sweet tooth will immediately fall in love with them (and, maybe after a second helping, with you too!).

Making brownie batter and peanut-butter cheesecake batter takes an extra step or two, but the decadent result is worth the work. Serve them alone, box them up for a flavor-packed gift, or serve them as a brownie sundae for an extravagant dessert that’ll leave you and your date sharing chocolate-filled kisses late into the night.

For these brownies, we made a few tweaks to the Cheesecake-Marbeled Brownies from Smitten Kitchen to really amp up the indulgence factor.


Brownie Batter:
1 stick unsalted butter, cut into pieces
3 oz. unsweetened chocolate, roughly chopped
1 cup sugar
2 large eggs
½ tsp. pure vanilla extract
1 pinch salt
2/3 cup all-purpose flour

Peanut-Butter Cheesecake Batter:
8 oz. cream cheese, well softened
1/3 cup sugar
1 large egg yolk
¼ tsp pure vanilla extract
1/3 cup creamy peanut butter

Semisweet and peanut butter chocolate chips

Put oven rack in the middle of the oven and preheat the oven to 350 degrees. Butter an 8-inch, square baking pan.

Then, make the brownie batter:
Fill a pot partway with water and bring to a simmer on the stove. Place a heat-safe bowl on top of the pot of water double-boiler style. Add the butter and chocolate to the bowl, then whisk slowly until it has just melted. Remove the bowl from the heat and whisk in sugar, eggs, vanilla and salt until it’s all well blended. Next, whisk in the flour until the mixture is just combined. Spread it into the baking pan.

Next, make the peanut butter cheesecake batter:
In a small bowl, whisk together all the ingredients until the mixture is smooth. Dollop mixture over the brownie batter.

Use a butter knife to swirl the brownie and cheesecake batters together, folding bits of the brownie batter over the cheesecake batter to create a marbled look. Then, sprinkle chocolate chips and peanut butter chips over the batter. Add plenty to coat the top.

Bake the brownies for about 38 minutes or until a knife or toothpick stuck into the middle of the pan comes out clean.

If you want to cut the brownies into squares, chilling them in the fridge them makes them easier to cut. You can then eat them cold or allow them to return to room temperature. If you have a heart-shaped cookie cutter, you can also cut out heart-shaped brownies to amp up the sex appeal.

To make a truly rich dessert, top a generous brownie square with a scoop of vanilla ice cream, chocolate sauce, whipped cream and additional chocolate chips. Then get romantic as you share it with your sweetie!

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