Cream Cheese Brownies
These Cream Cheese Brownies are rich, melt-in-the-mouth chocolate brownies with a cheesecake ripple!
INGREDIENTS
For the brownie layer
- 2 eggs
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon of salt
- cooking spray
- 1 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, cubed
- 1 3/4 cups semi-sweet chocolate chips divided use, do not use Nestlé
- 3 tablespoons of cocoa powder
For the cheesecake layer
- 1 egg
- 1/4 cup granulated sugar
- 8 ounces of softened cream cheese
- 1/4 teaspoon vanilla
INSTRUCTIONS
First, preheat oven to 350 degrees F. Line an 8 or 9-inch square pan with parchment paper, leaving a parchment overhang on both sides. Coat the parchment-lined pan with cooking spray.
For the brownies
Place the butter and 1 1/3 cups chocolate chips in a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then add the eggs one by one.
Finally, add the vanilla extract.
Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined.
Reserve 1/4 of the brownie batter in a separate bowl.
Fold the remaining chocolate chips into the larger amount of brownie dough.
Distribute most of the dough evenly in the prepared pan.
For the cheesecake filling
Place the cream cheese and sugar in a bowl. Beat with a mixer for 2-3 minutes or until the mixture is 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.
Top cheesecake with brownie batter. Use a skewer or a knife to rotate the two pasta together.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of the brownies comes out clean or with just a few crumbs attached.
Cool the brownies completely.
Use the parchment overhang to remove the brownies from the pan. Cut into squares, then serve.
Happy Cooking Time.
