From the blog For Love of the Table
4 oz. cream cheese, softened
3 T. peanut butter (50 g.)
1/4 c. sugar (50 g.)
1/4 t. vanilla
1 egg yolk
1/4 lb. (1 stick) unsalted butter
4 oz. bittersweet chocolate (I use Ghirardelli 60% )
2 large eggs
2/3 c. sugar
1 t. vanilla
1/2 c. all-purpose flour (55g.)
1/4 t. salt
1/2 c. chocolate chips (optional)
Butter an 8-inch square baking pan. Line the pan with parchment paper allowing the parchment to hang over the edges on 2 sides. Butter the paper. Flour the pan and set aside. Preheat the oven to 350°.
In a small bowl, beat the cream cheese and peanut butter together just until smooth and homogenous. Beat in the sugar and vanilla. Beat in the egg yolk. Set aside
In a medium saucepan, over low heat, melt the butter and the chocolate. Set aside to cool for a moment or two.
In a large bowl, whisk the eggs just to break up. Whisk in the sugar and the vanilla just until smooth. Whisk in the salt. Stir in the cooled chocolate-butter mixture. Sift the flour into the bowl and fold in.
Spread the chocolate batter in the prepared pan. Dollop the peanut butter mixture evenly over the chocolate batter in 8 or 9 equal portions (a miniature ice cream scoop/cookie scoop works well for this). Smooth the peanut butter dollops slightly so they are more or less level with the chocolate batter. Marble the two batters together. Scatter the chips over the surface if using. Bake until a toothpick comes out just clean—about 25 to 30 minutes. Cool completely and cut into small rectangles or squares. Makes 16 to 24 brownies.
Note: If you prefer your cheesecake brownies light and fluffy, store them at a cool room temperature. For a more dense and fudge-y texture, store them in the refrigerator.
http://www.forloveofthetable.com/2015/03/marbled-peanut-butter-cheesecake.html
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