• Cooking Time: 40
• Servings: 12
• Preparation Time: 20
• ¾ cup butter
• 6 oz dark chocolate, chopped
• 1½ cups sugar
• ½ cup brown sugar, packed
• 1½ tsp vanilla
• 3 large eggs
• 1 cup all-purpose flour
• ¾ cup semi-sweet chocolate chips
• 8 oz reduced fat cream cheese, softened
• ¼ cup butter, softened
• 1 egg
• ½ cup sugar
• ½ tsp salt
• ½ tsp vanilla extract
• 1 cup creamy peanut butter

1. Preheat oven to 350. Line a 9x13-inch baking sheet with aluminum foil and spray with cooking spray. Set aside.
2. In a microwave-safe bowl, combine the butter and chocolate for the brownies. Microwave on high for 60 seconds. Stir. Continue to microwave in 15-second intervals, stirring after each, until both the chocolate and the butter are melted.
3. Whisk the sugars into the chocolate mixture. Whisk in the vanilla and eggs until well-combined. Stir in the flour until it is just incorporated.
4. Pour the brownie batter into the prepared pan and spread it out evenly with an offset spatula. Sprinkle it with the chocolate chips. Set aside while you prepare the peanut butter cheesecake.
5. 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, salt, and vanilla on high for 2 minutes. Mix in the peanut butter on high for 2 minutes. Pour the cream cheese layer over the brownie layer, spreading it evenly and smoothly until it covers the whole pan.
6. Bake for 38-42 minutes or until the top is golden and the center is set but still a bit loose, as it will cook more as it cools.
7. Allow to cool for at least one hour and then cover and refrigerate for at least three hours or overnight. Cut into squares and serve.

Another cheesecake-brownie mix that is absolutely fabulous! With the power of the peanut butter chocolate combination, you'll do crazy things!