How to improve Cream Cheese Brownies...

Ok guys, here's the thing: today, I wanted to post the light and fruity cheesecake I made last weekend... (coming up next week, promise). However, what I'm going to present you now is a bit more decadent ;-) Such things happen spontaneously and before ten in the morning at my place - when I'm alone and no one can stop me from combining three of my favourite things: chocolate, cream cheese and peanut butter. Imagine the lovely smell of peanut butter and chocolate combined in my kitchen...

So, picture first and then comes the recipe...

Peanut Butter Cream Cheese Brownies
(adapted from: Myriam Zumbühl - Kochen mit Myriam)

125g dark chocolate
125g butter
2 eggs
200g sugar
1 teaspoon vanilla extract or one sachet of vanilla sugar
75g flour
1 pinch of salt

200g cream cheese (e.g. Philadelphia)
1 egg yolk
1 sachet vanilla sugar
3 heaped teaspoons of crunchy peanut butter

Preheat the oven to 220°C. Line a brownie tin (18x23cm) with parchment paper.

In a bowl, mix cream cheese, egg yolk, vanilla sugar and peanut butter.

Over low heat, melt butter and chocolate in a little pan and let cool a bit. Beat sugar and the eggs until pale and fluffy. Add vanilla sugar. Add the molten chocolate and mix well. Sieve in flour and salt and mix. Once the batter is smooth, pour into your prepared brownie tin.

Scatter cream cheese batter onto that with a spoon. With a fork, spread the batter a little and create swirls so that you get a marble effect.

Put into the oven and bake for about 20 - 25 minutes until the top is crispy and shiny but the inside is still moist. Let cool and then, cut into slices.