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Peanut Butter Cream Cheese Brownie Cake

Fancy up your brownies with this peanut butter cream cheese chocoate treat!

Course Dessert
Cuisine American
Servings 16

Ingredients

  • non-stick spray, crisco, or lard
  • 1 (19.5 oz) pkg brownie mix
  • 1 (8 oz) brick cream cheese softened
  • 1 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 (8 oz) tub Cool Whip thawed
  • optional garnish: extra Cool Whip, mini chocolate chips, chocolate shavings, chocolate sauce

Instructions

  1. Preheat oven to 350 degrees. Grease an 8″ or 9″ round Springform pan.

  2. Prepare the brownie mix according to package directions. Spread batter evenly into Springform pan.

  3. Bake 45-48 minutes for an 8″ pan; 36-38 minutes for a 9″ pan. Cool.

  4. After the brownie is has cooled, place thawed cream cheese in a mixing bowl and beat with mixer on medium speed until fluffy.

  5. Gradually beat in peanut butter and the powdered sugar. The mixture will be thick!

  6. Beat in 8 oz tub of whipped topping until well combined.

  7. Spread this mixture evenly over the cooled brownies.

  8. Refrigerate TWO HOURS before serving. When ready to serve, remove springform pan sides and serve.