Cheesecake Brownies
Yield: 18-24 brownies, depending on size of each brownie.
Cook Time: About 30 minutes
Tips: If using a convection oven, reduce heat up to 25°. When slicing brownies, wipe knife clean between slices with a damp paper towel or cloth. Store in air-tight container in refrigerator with a sheet of wax paper in between each stack to prevent sticking.
Ingredients
- Brownies
- 2 squares (1 oz. each) unsweetened chocolate
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 3/4 cup all-purpose or whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- Cheesecake Topping
- 1 8-oz. package cream cheese, brought to room temperature
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
Directions
Brownies
Preheat oven to 350° F. In a small mixing bowl, whisk together flour, baking powder and salt. Set aside.
Heat chocolate squares and butter in a 2-quart saucepan over low heat, stirring constantly until melted. Remove from heat, then stir in sugar, eggs and vanilla. Add flour mixture and stir until thoroughly combined. Pour into a 9 x 13-inch buttered (or sprayed with nonstick spray) baking pan. Pour chocolate chips evenly over entire top, then gently press down into brownie mixture with a fork. Prepare cheesecake topping.
Cheesecake Topping
In an electric mixer bowl, beat cream cheese until smooth and creamy. Add sugar and mix until blended. Add egg and vanilla and mix just until thoroughly blended, scraping sides and bottom of bowl to be sure all ingredients are incorporated. Pour over brownie mixture in clumps as evenly spread as possible. Insert a knife through brownie and cheesecake mixtures and make swirl designs over entire top.
Bake for 30-35 minutes or until a toothpick inserted into center comes out clean. May be served warm, room temperature or chilled. Slice brownies into any size you prefer (photo shows brownies cut into 2 1/2-inch-squares), wiping knife clean after each slice with a damp paper towel or cloth (this will keep help preserve the appearance of the top of the brownies). Store in air-tight container in refrigerator. If stacking, place a piece of wax paper in between each stack to prevent brownies from sticking to each other.
Heat chocolate squares and butter in a 2-quart saucepan over low heat, stirring constantly until melted. Remove from heat, then stir in sugar, eggs and vanilla. Add flour mixture and stir until thoroughly combined. Pour into a 9 x 13-inch buttered (or sprayed with nonstick spray) baking pan. Pour chocolate chips evenly over entire top, then gently press down into brownie mixture with a fork. Prepare cheesecake topping.
Cheesecake Topping
In an electric mixer bowl, beat cream cheese until smooth and creamy. Add sugar and mix until blended. Add egg and vanilla and mix just until thoroughly blended, scraping sides and bottom of bowl to be sure all ingredients are incorporated. Pour over brownie mixture in clumps as evenly spread as possible. Insert a knife through brownie and cheesecake mixtures and make swirl designs over entire top.
Bake for 30-35 minutes or until a toothpick inserted into center comes out clean. May be served warm, room temperature or chilled. Slice brownies into any size you prefer (photo shows brownies cut into 2 1/2-inch-squares), wiping knife clean after each slice with a damp paper towel or cloth (this will keep help preserve the appearance of the top of the brownies). Store in air-tight container in refrigerator. If stacking, place a piece of wax paper in between each stack to prevent brownies from sticking to each other.