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Irresistible Peanut Butter Chip Brownies
1 cup (2 sticks) butter or margarine, softened
1 package (3 oz) cream cheese, softened
2 cups Sugar
3 Eggs
1 tsp Vanilla extract
1 cup All-purpose flour
3/4 cup HERSHEY'S Cocoa
1/2 tsp Salt
1/4 tsp Baking powder
1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips
Brownie Frosting (optional)
Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.
Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Combine flour, cocoa, salt and baking powder; gradually add to butter mixture, beating well. Stir in chips.
Spread batter into pan.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
Cool completely.
Frost with Brownie Frosting, if desired.
Cut into bars.
Brownie Frosting:
Beat 3 tablespoons softened butter or margarine and 3 tablespoons HERSHEY'S Cocoa until blended.
Gradually add 1-1/3 cups powdered sugar and 3/4 teaspoon vanilla extract alternately with 1 to 2 tablespoons milk, beating to spreading consistency.
About 1 cup.
Chocolate Drizzled Peanut Butter Cheesecake
3 pckg (8 oz each) cream cheese, softened
3/4 cup Sugar
1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips
1/4 cup Milk
4 Eggs
1 tsp Vanilla extract
Graham cracker crust
Chocolate drizzle
Heat oven to 450°F.
Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Add peanut butter chip mixture to cream cheese mixture, beating just until blended.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared Graham cracker crust.
Bake 10 minutes. Reduce oven temperature to 250°F.; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Drizzle chocolate over cheesecake.
Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
