Peanut butter cheesecake brownie bites (for steviva food blogger challenge 2017)

Hello again this is part two of three of the #steviva challenge for food bloggers money is on the line because each entree, dessert and beverage will win a cash prize and grand prize winner is big so made a peanut butter cheesecake brownie bites using utopia chocolate toffee  peanut butter made right here in Millbrae California got a jar at the Millbrae arts and wine festival 2017 and this was a inspiration for this recipe 

-Please note I forgot to clean the 9x13 inch baking pan I normally use it for casseroles and baker chicken but safety first. Although -the brownies turned out beautiful 

Brownies May look different but if you test with a toothpick you'll know it's set if wet leave it in 5 minutes longer it will help ovens may vary

-happy baking I took a risk it's any bloggers game so bring it on 🎉😄

Peanut butter cheesecake brownie bites

For the brownies 

10 tbl cocoa powder 

1/2 cup butter melted

1 cup steviva blend substitute 

4 eggs 

1 cup flour 

1 tsp vanilla 

Dash of salt 

For the peanut butter cheesecake topping 

8 oz cream cheese softened

2 tsp milk 

1/2 tsp vanilla 

1/4 cup monk sweet with stevia brand 

1/2 tsp utopia chocolate toffee peanut butter or any peanut butter

For the brownies preheat oven to 350 grease 9x13 inch baking pan with cooking spray set aside in a bowl mix steviva, flour, salt. and cocoa powder. Beat in eggs one at a time until incorporated and mixed add the melted butter and vanilla and pour onto baking pan.

Meanwhile for the peanut butter cheesecake topping in a bowl beat cream cheese and monk sweet with stevia until creamy then add in milk, vanilla and peanut butter and cream until incorporated scape sides down 

Spoon peanut butter cheesecake topping in mounds on top of brownie batter then swirl with the butter knife and bake at 350 for 25 minutes or until tested in center comes out clean. Let it cool cut and serve