Peanut Butter Cheesecake Swirl Brownies

INGREDIENTS

For the brownies:

14 tbsp

unsalted butter

6 oz

bittersweet chocolate, coarsely chopped

1 cup

cocoa powder

(I used Hershey’s Special Dark)

2 cups

sugar

6 oz

cream cheese, softened

large eggs

2 tsp

vanilla extract

1/2 tsp

salt

1 cup

all-purpose flour

For the peanut butter cheesecake swirl:

8 oz

cream cheese, at room temperature

2/3 cup

creamy peanut butter

6 tbsp

sugar

large egg

1 tsp

vanilla extract