Easy Cheesecake Brownies
INGREDIENTS
For the brownie layer
1.75 cups chocolate ( do not use Nestle)
0.5 cup unsalted butter ( cut into cubes )
3 eggs
0.5 cup sugar (granulated)
3 tablespoons cocoa powder
1.5 teaspoons vanilla
0.25 teaspoon salt
0.75 cup all purpose flour
cooking spray
For the cheesecake layer
0.25 teaspoon vanilla
0.25 cup sugar (granulated )
9 ounces cream cheese
1 egg
INSTRUCTIONS
In 350 degrees F. Line an 8 or 9 inch square pan with parchment
paper, leaving an overhang of parchment on both sides. Coat the
parchment lined pan with cooking spray.
For the brownies: Place 1 1/3 cups of chocolate chips into a large
bowl and the butter . Microwave in 35 second increments until just
melted. Stir until smooth.
Let the chocolate mixture cool for 7 minutes. Whisk in the sugar, then
whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
Add the flour, cocoa powder and salt to the bowl. Stir gently until just
combined.
Reserve 0.25 of of the brownie batter in a separate bowl.
Fold the remaining chocolate chips into the larger amount of the
brownie batter.
Spread the larger amount of batter evenly into the prepared pan.
For the cheesecake filling: Place the cream cheese and sugar in a
bowl. Beat with a mixer for 3 minutes or until smooth and creamy.
Add the egg and vanilla extract, then beat until smooth.
Pour the cheesecake mixture over the brownie batter in the pan.
Add 1 tablespoon of very hot water to the reserved brownie batter. Stir
until smooth.
Dollop the brownie batter over the cheesecake. Use a skewer or knife
to swirl the two batters together.
Bake for 35 minutes or until a toothpick inserted into the center of the
brownies comes out clean or with just a few crumbs attached.
Cool the brownies completely.
Use the parchment overhang to lift the brownies out of the pan. Cut
into squares, then serve.
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