Peanut Butter Chocolate Cheesecake Brownie by Kim @deliciouslyketo



1 packet of THE MONDAY FOOD CO. Peanut Butter Chocolate Cake Mix

5 eggs

3/4 cup almond milk

1/3 cup 99th MONKEY Salted Natural Peanut Butter

250 g cream cheese, room temperature

1 tsp vanilla essence

1 tbsp NATURALLY SWEET Erythritol


  1. Preheat oven to 180C. Line a 20cm x 20cm square tin with baking paper.
  2. In a medium mixing bowl, empty the contents of the chocolate cake mix. Set aside.
  3. In seperate mixing bowl whisk together 4 eggs, almond milk and peanut butter.
  4. Pour egg mixture into the cake mixture. Using a hand mixer, mix until well combined. Pour cake batter into prepared cake tin.
  5. In a seperate mixing bowl blend together cream cheese, egg, vanilla essence, vanilla essence and erythritol until smooth and creamy.
  6. Place dollops of cream cheese mixture over cake batter. Using a small spoon swirl the cream cheese mixture through cake batter to form a marble effect.
  7. Place cake tin into oven and bake for 25-30 minutes or until an inserted skewer comes out clean.
  8. Allow to cool completely before cutting into 25 pieces.
  9. Store cake in an airtight container in the fridge for up to 4 days or freezer for 4 weeks.