Cheesecake brownies
In a word…Yummmmmmmmmmmmmmm
If you love brownies & you love cheesecake, this is the dessert for you. I was pleasantly surprised by how decadent it was without being overly sweet, a hard thing to accomplish. This is the perfect treat to take to your next get together. You can also mix the flavor profile up by using peanut butter, butterscotch, mint or any other type of chip you’d like.
Cooking Spray
2 cups plus 2 TBsp All-Purpose Flour
3/4 cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
2 1/2 sticks Butter- room temp
2 cups Sugar
3 Large Eggs
3 tsp Vanilla
1 cup Semi-sweet Chocolate Chips
8 oz. Cream Cheese- room temp
1/2 cup Powdered Sugar
First, spray a 9 x 13 baking dish with cooking spray then line the dish with a sheet of parchment. Make sure you leave an overhang on both of the long sides.This will make removing the baked brownies super easy. Spray the parchment as well.
In a medium bowl whisk the flour, cocoa, baking soda and salt. In your stand mixer or in a large bowl with a hand mixer, cream the butter and sugar until smooth. Add 2 eggs and 2 tsp vanilla, mixing until smooth, scraping down the sides of the bowl. Reduce the speed of the mixer and slowly add in your dry ingredient mixture. Beat until everything is well combined.
Set aside 1 cup of the mixture, cover & refrigerate. Press the remaining dough into the prepared baking dish. Use your hands to spread it evenly across the pan and into the corners. Chill for 30 minutes in the fridge, preheat your oven to 325 degrees.
Bake the brownie base for 25 minutes then let it cool on the counter. Mix the softened cream cheese, powdered sugar, 1 egg and 1 tsp vanilla in a small bowl. Once the brownie base has cooled, spread this mixture over the top, leaving one inch of the brownie base uncovered around the edge (this will give you a nice crunchy edge). Crumble the reserved brownie dough into small pieces on top of the cream cheese mixture.
Bake for 25 minutes. Let the brownies cool completely before lifting them out of the pan, using the overhang of parchment. Cut into desired sized squares. They will keep for up to 3 days, covered in the fridge. Enjoy!!!
