Minutes Prep time: 20
Minutes Total time: 360
Servings: 24
Difficulty: Intermediate
PAM® Original
1 pkg (8 oz each) cream cheese
1/2 cup creamy peanut butter
1/2 cup granulated sugar
3 eggs, divided
1/2 teaspoon vanilla
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
2/3 cup vegetable oil
3 tablespoons water
1 cup mini peanut butter cups
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 16 mg | 2% |
| Carbohydrate | 27 g | 9% |
| Cholesterol | 34 mg | 11% |
| Total Fat | 18 g | 27% |
| Iron | 1 mg | 5% |
| Calories | 277 kcal | 14% |
| Sodium | 145 mg | 6% |
| Protein | 4 g | 9% |
| Saturated Fat | 5 g | 24% |
| Sugars | 19 g | 2% |
| Vitamin C | 0 |
Preheat oven to 325°F. Spray 8-inch square pan with cooking spray.
Beat cream cheese, peanut butter, sugar, 1 egg and vanilla in a medium bowl with an electric mixer on low speed until blended and smooth.
Stir together brownie mix, oil, 2 eggs and water in medium bowl until blended, about 50 strokes. Pour half of the brownie batter into pan. Dollop cream cheese mixture evenly over batter and use the back of a spoon to gently smooth into an even layer.
Pour remaining brownie batter evenly over cream cheese layer. Press peanut butter cups into top layer. Bake 45 to 50 minutes until center is just set. Cool on wire rack 1 hour. Refrigerate 4 hours, cut and serve.
Peanut Butter Cheesecake Brownies
