Notes from the Test Kitchen:
Oh yum! From the creaminess of the cheesecake, to the chocolate chip layer and the brownies, I loved every bite of this cake. This will be a great one for anyone who loves peanut butter and chocolate.
refrigerated pie crust, room temperature
any brownie box mix (I used Betty Crocker Supreme and saved the chocolate syrup for the topping)
cream cheese, room temperature
semi-sweet mini chocolate chips
whatever sounds good to you(i.e. peanuts, coconut, etc.)
1Preheat oven to 350. Press room temperature pie crust into 9" pie pan. Set aside.
2Cream milk and cream cheese with electric mixer on lower speed until smooth, add confectioner's sugar, peanut butter, egg, and vanilla. Mix until blended.
3Mix brownies as directed on box.
4Pour half of the brownie mix into prepared pie crust.
5Next, spoon all of cream cheese mixture on top on brownie layer.
6Pour the rest of the brownie mixture on top. Smooth over with rubber spatula.
7Cover the edges of pie with aluminum foil to prevent crust from over browning. Bake 35-40 minutes.
8After 35-40 minutes, remove foil from pie and bake an additional 10-15 minutes. (pie may crack on top, this is okay)
9Remove pie from oven and sprinkle with mini chips. Let pie cool completely (3 hours on the counter, hour and a half in the fridge). After pie is cool, drizzle with chocolate syrup. Slice and enjoy. Watch out! It's decadent.