Oh. My. Goodness. These are decadent and disappear quickly.
For these little bites of perfection, you first create a chocolate chip cookie dough that also includes a half cup of peanut butter and oatmeal. So tasty.
I have spoken before about my love of peanut butter and chocolate together in one recipe, and this brownie is yet one more example of this exquisite combo. 🙂
The chocolate chip canister open is always a good sign for my little ones. They know a sweet treat is about 40 minutes away.
I love my mixer and just had to snap a shot of the fresh dough. After the dough is mixed, you stir in the chocolate chips and oatmeal.
Fresh out of the oven. Gooey chocolate, cheesecake, oatmeal and peanut butter in brownie form. Does it get any better? I think not. 🙂
Chocolate Chip Cheesecake Brownies
- Chocolate chip cookie dough:
- 1 stick of butter softened
- 1/3 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup smooth peanut butter
- 1 egg
- 1 cup flour
- 1 t baking soda
- 1/2 t salt I use sea salt from Trader Joe's
- 1/2 cup rolled oats
- 2 cups chocolate chips
- Cheesecake filling:
- 8 oz cream cheese
- 1/3 cup white sugar
- 1 egg
- 1/2 t vanilla
Preheat oven to 325 degrees.
Cream the butter, sugars, and peanut butter until smooth and fluffy - on my KitchenAid Artisan mixer, the smooth and fluffiness happens quickly. I heart my mixer. 🙂
Add the egg to the smooth mixture and mix until well combined.
In a separate bowl, combine the dry ingredients: flour, baking soda and salt until well mixed.
Slowly add the flour mixture to the butter mixture, making sure to fully mix after each flour addition.
Once fully mixed, stir in the chocolate chips and oatmeal. You now have your dough layer.
Mix the cream cheese, sugar, egg and vanilla until well combined.
Spread 2/3 of the dough on the bottom of a 9x9 pan. Pour the cheesecake mixture over the dough. Place the rest of the dough on top of the cheesecake filling. You can drop big dollops of the dough or spread the dough over the cheesecake filling.
Place foil over the dish and cook in preheated oven for 15-20 minutes. Remove the foil and cook another 20 minutes or until the cheesecake filling has set and the top dough layer has browned.