No-Bake Chocolate Peanut Butter Cream Cheese Brownies

Ingredients:

Cake

• 24 chocolate chip cookies
• 3 tablespoons melted butter
• 110 g melted semi-sweet chocolate chips
• Cooking spray

Filling

• 110 g Philadelphia or Mascarpone cream cheese
• 1/2 cup homogeneous peanut butter
• 1/2 cup Greek yogurt (2% fat)
• 2/3 cup powdered sugar

Sprinkling

• 1/4 cup chopped roasted unsalted peanuts
• 1/4 teaspoon salt

Preparation:

1. For the cake: Line an 8x8 inch (20x20 cm) square pan with foil, allowing it to overhang both sides, and lightly spray with cooking spray. Process the chocolate chip cookies in a food processor until fine crumbs form. Add the melted butter and pulse again until the crumbs are coated with butter.
   
   Add the melted chocolate and beat until the mixture reaches the consistency of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover it, and refrigerate while you prepare the filling. Wash the bowl of the food processor.
2. For the filling and topping: Place the cream cheese, peanut butter, yogurt, and powdered sugar in the bowl of a food processor and blend until smooth. Pour the mixture over the crust and smooth it out with a spatula. Sprinkle with peanuts and salt. Cover and refrigerate for 4 hours or overnight, until the filling is slightly softer than the cream cheese.
   
   Run a knife around the edges of the pan to loosen the cakes, pull the overhanging edges of the foil to extend the cake, and cut into 12 pieces. Serve chilled.