Indulgent Reese’s Cheesecake Brownies

Ever since I discovered Pinterest, I’ve found lots and lots of new and interesting recipes to try. One of my best friends is coming into town tonight, so what better time than now to test out a decadent dessert recipe?! I’m a health freak about 99% of the time, so it takes a special occasion for me to make an indulgent dessert. I’d say that tonight is one of those occasions…so here is my take on Pip & Ebby’s Reese’s Cheesecake Brownies. Am I the only one who thinks Cely might like these…? (: I made a few healthier modifications where I could…so instead of, like, 500 calories per brownie, these might be like 450 😉 haha…kidding!

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Reese’s Cheesecake Brownies
Adapted from Pib & Ebby Messy Kitchen

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You’ll need:
One 19.5 oz box of chocolate fudge brownie mix
*To make the brownies:

• 1/2 cup of nonfat greek yogurt (replacing the 1/2 cup of oil)
• 1/4 cup of water
• 2 eggs 

*To make the cheesecake filling:

• One 8 oz. box of Neufchatel (light) cream cheese
• One 14 oz. can of non-fat sweetened condensed milk
• 1/2 cup of creamy peanut butter
• 12 oz. Reese’s Pieces

*To make the chocolate topping:

• One 12 oz. bag of semi-sweet chocolate chips
• Splash of non-fat milk
• 12 large Reese’s cups (chopped, sprinkled over the chocolate topping)

Directions:

• Preheat oven to 350℉ and lightly coat a 13×9 pan with cooking spray
• Prepare the brownies according box directions, replacing oil with 1/2 cup of nonfat greek yogurt
• Spread brownie batter in pan and set aside

• In another bowl, beat 8 oz. box of cream cheese until fluffy
• Along with the cream cheese, add the can of condensed milk and 1/2 cup of peanut butter and beat until smooth
• Stir in the package of Reese’s Pieces
• Spoon mixture over brownie batter and spread evenly
• Bake for 40 minutes until the cheesecake layer is set and edges are golden brown
• Cool for 30 minutes and then refrigerate for 30 minutes

Add the following ingredients to a small microwaveable bowl

• 12 oz. bag of semi-sweet chocolate chips
• 2 tbsp. of milk

Microwave on high for 1 minute, or until chocolate chips are melted. Stir until smooth and then spread over the cheesecake layer. Sprinkle the 12 chopped Reese’s cups over the top. Store covered in the refrigerator. Enjoy!