Name: Peanut Butter Cheesecake Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/2 cup semi-sweet chocolate chips; 1/2 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; 1/4 cup unsweetened cocoa powder; 1/3 cup almond flour; 1/4 tsp salt; 8 oz cream cheese, softened; 1/3 cup creamy peanut butter; 1/4 cup granulated sugar; 1 large egg; 1/2 tsp vanilla extract

Swirls of creamy peanut butter cheesecake layered over rich, fudgy gluten-free brownie batter make these indulgent bars a decadent treat for any occasion. Naturally gluten-free and irresistibly smooth, they’re the perfect mashup of two beloved desserts—cheesecake and brownies—all in one bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

1/2 cup unsalted butter, melted

1/2 cup semi-sweet chocolate chips

1/4 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup unsweetened cocoa powder

1/3 cup almond flour

1/4 tsp salt

For the Peanut Butter Cheesecake Layer:

8 oz cream cheese, softened

1/3 cup creamy peanut butter

1/4 cup granulated sugar

1 large egg

1/2 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (175°C). Then I line an 8×8-inch baking pan with parchment paper and lightly grease it.

In a microwave-safe bowl, I melt the butter and chocolate chips together in 30-second intervals, stirring between each until smooth. I let it cool slightly.

I whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and glossy.

Next, I sift in the cocoa powder, almond flour, and salt. I stir everything together until just combined and then spread the brownie batter evenly in the prepared pan.

In another bowl, I beat together the cream cheese, peanut butter, sugar, egg, and vanilla until smooth and creamy.

I drop spoonfuls of this cheesecake mixture over the brownie batter and use a knife to gently swirl it for that gorgeous marbled effect.

Then I bake the brownies for 30–35 minutes, until the center is set and a toothpick inserted comes out with a few moist crumbs.

I let the brownies cool completely in the pan, then chill them for an hour before cutting to get the best texture.

Servings and timing

Servings: 12 brownies

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Calories per serving: 320 kcal

Variations

I sometimes use crunchy peanut butter for a little texture in the cheesecake layer.

For a deeper chocolate flavor, I add a handful of dark chocolate chunks to the brownie batter.

If I’m not avoiding grains, I occasionally substitute the almond flour with 1/4 cup of all-purpose flour.

A drizzle of melted chocolate or a sprinkle of sea salt on top makes these extra special.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. They stay fudgy and moist, and I actually think the flavor gets even better over time. For longer storage, I freeze them (layered with parchment paper) in a sealed container for up to 2 months. I just thaw them in the fridge overnight or at room temperature for about an hour before serving. If I want them slightly warm, I microwave a brownie for about 10 seconds.

FAQs

What makes these brownies gluten-free?

I use almond flour instead of regular flour, which keeps them naturally gluten-free without sacrificing the fudgy texture I love.

Can I make these dairy-free?

I haven’t tried it myself, but I could use dairy-free butter, cream cheese, and chocolate chips to experiment with a dairy-free version.

How do I know when the brownies are done baking?

I look for a set center and test with a toothpick—it should come out with just a few moist crumbs, not wet batter.

Can I double this recipe?

Yes, I double the ingredients and bake them in a 9×13-inch pan. I just keep an eye on the bake time—it usually takes closer to 40 minutes.

Do I need to chill the brownies before cutting?

I highly recommend it. Chilling helps the layers set perfectly, making it much easier to slice clean squares.

Conclusion

These peanut butter cheesecake brownies bring together everything I love in a dessert—rich chocolate, creamy peanut butter, and the smooth tang of cheesecake. They’re easy to make, naturally gluten-free, and perfect for any occasion. Whether I’m baking them for a crowd or just to treat myself, they always deliver on indulgence and flavor.

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