This recipe is taken from the 1998 Milk Calendar. A moist fudgy snacking cake, swirled with peanut butter cheesecake. Yum!
- Prep: 20 min
- Cooking: 35 min - 40 min
- 1 cup (250 mL) Chipits semi-sweet chocolate chips
- 1/2 cup (125 mL) butter
- 1/4 cup (60 mL) Milk
- 2 eggs
- 1/2 tsp (2 mL) vanilla extract
- 3/4 cup (180 mL) sugar
- 1/2 cup (125 mL) all-purpose flour
- 2 tbsp (30 mL) cocoa powder
- 1 pkg (11 oz/300 g) Chipits Reese peanut butter chips
- 8 oz (250 g) Canadian Cream cheese softened
- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) all-purpose flour
- 1 egg
- 3/4 cup (180 mL) Milk
Preheat oven to 350 °F (180 °C). Butter a 9-inch (23 cm) square cake pan; set aside.
In a microwave or in the top of a double boiler over simmering water, melt chocolate chips and butter. Transfer to a medium bowl and stir in milk. Beat in eggs and vanilla extract until smooth; set aside.
In another bowl, sift together sugar, flour and cocoa powder. Pour chocolate mixture over dry ingredients and stir together. Measure out 1/4 (60 mL) of the batter; set aside. Spread remaining batter into prepared pan.
In a microwave or in the top of a double boiler over simmering water melt peanut butter chips; set aside.
In a medium bowl, beat together Cream cheese, sugar, flour, egg and milk. Pour in melted peanut butter chips and beat until smooth.
To assemble, spoon cheesecake batter over the brownie batter, covering well. Drop spoonfuls of the remaining brownie batter over top and swirl with a knife to create a marble effect. Bake for 35 to 40 min or until set. Cool completely before cutting.
Top 5 Nutrients
|Calcium:||3 % / 28 mg|
|Vitamin A:||9 %|
|Vitamin B12:||7 %|