Courtesy Of: Cheryl S.
Heat oven to 350 degrees F. Line 8"x8" pan with parchment paper, leaving about 1-2 inches overhang (to make it easier to hold and lift brownies out of pan)
Prepare brownie batter as directed on package; pour into prepared pan. Bake for 20 minutes, or until brownies start to pull away from the sides of pan.
While brownies are baking prepare ice bath (to help cool brownies). Fill a larger pan or sink 3/4 inch deep with ice cubes and water. When the brownies are done baking, remove pan from oven and place in ice bath. Allow brownies to cool completely
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy, about 2-3 minutes. Mix in the egg, sugar, vanilla and salt on high for 2 minutes. Add peanut butter and mix on high for 2 minutes.
Pour cheesecake layer over the cooled brownie layer, spreading it evenly and bake for another 20-25 minutes, or until set.
Remove from oven and let cool about 10-15 minutes until warm (you want cheesecake brownies warm, but not hot) press chopped peanut butter snickers into cheesecake layer.
Cover and place in refrigerator at least 3 hours or over night.
Remove brownies from pan by lifting parchment paper. Place on cutting board and cut into 9 servings. Store in refrigerator.
Don’t skip the ice bath. The brownies do not come out as soft and tender if you bypass the ice bath.
Ingredients
Directions
Heat oven to 350 degrees F. Line 8"x8" pan with parchment paper, leaving about 1-2 inches overhang (to make it easier to hold and lift brownies out of pan)
Prepare brownie batter as directed on package; pour into prepared pan. Bake for 20 minutes, or until brownies start to pull away from the sides of pan.
While brownies are baking prepare ice bath (to help cool brownies). Fill a larger pan or sink 3/4 inch deep with ice cubes and water. When the brownies are done baking, remove pan from oven and place in ice bath. Allow brownies to cool completely
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy, about 2-3 minutes. Mix in the egg, sugar, vanilla and salt on high for 2 minutes. Add peanut butter and mix on high for 2 minutes.
Pour cheesecake layer over the cooled brownie layer, spreading it evenly and bake for another 20-25 minutes, or until set.
Remove from oven and let cool about 10-15 minutes until warm (you want cheesecake brownies warm, but not hot) press chopped peanut butter snickers into cheesecake layer.
Cover and place in refrigerator at least 3 hours or over night.
Remove brownies from pan by lifting parchment paper. Place on cutting board and cut into 9 servings. Store in refrigerator.
Don’t skip the ice bath. The brownies do not come out as soft and tender if you bypass the ice bath.