Peanut Butter and Chocolate Cheesecake Brownies

Ingredients

• 2 tablespoons flour 
• 2 ounces bittersweet chocolate chopped
• 0.5 cup butter unsalted diced (1 stick)
• 8 ounce cream cheese room temperature
• 0.3 cup creamy peanut butter with only peanuts and salt) (smooth)
• 2 large eggs 
• 2 tablespoons cup heavy whipping cream 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• baking pan
• hand mixer
• microwave
• spatula
• skewers
• chopsticks

Directions

1. Position rack in centerof oven and preheat to 325°F. Spray 9-inchsquare metal baking pan with 2-inch-highsides with nonstick spray; line bottom withparchment paper.
2. Stir chocolate and butter in mediumsaucepan over low heat until smooth; cool10 minutes. Using electric mixer, beatsugar, eggs, and vanilla in medium bowluntil very fluffy, about 3 minutes. Beat inchocolate mixture on low speed, then beatin flour and salt.
3. Spread batter in pan.
4. Using electricmixer, beat cream cheese, peanut butter,and vanilla in medium bowl until smooth.Gradually add sugar, beating until fluffy.Beat in eggs 1 at a time. Beat in cream, thenflour.
5. Transfer 1/3 cup cheesecake batter tosmall bowl and reserve.
6. Spread remainingcheesecake batter over brownie layer.
7. Place chocolate in small microwave-safebowl. Microwave on low powerin 10-second intervals until chocolatebegins to melt, then stir until smooth.
8. Mixchocolate into reserved 1/3 cup cheesecakebatter. Drop chocolate batter by heapingteaspoonfuls atop cheesecake layer.Using chopstick or wooden skewer, swirlchocolate batter in figure-eight patternthrough white cheesecake layer.
9. Bake brownies until edges ofcheesecake layer are puffed and center isset, about 36 minutes. Cool brownies in panon rack. Cover; chill at least 1 hour.
10. Cut brownies into 25 squares. Usingnarrow spatula, transfer brownies toplatter.
11. Serve cold.