Tuesday, November 3, 2009

Cheesecake Brownies

A friend suggested this recipe and chocolate brownies and cheesecake seem like an ever so tempting blend of delisciousness...why not?
I started of with buying a bar of hershey's as a preferred choice even though it is quite pricy. This recipe is quite simple but do be careful with it as the cheesecake filling is quite sensitive with the chocolate batter. Cracking appears less....do not overbeat and keep the temp low.

The result is a delicious tray of cheesecake brownies...I suggest you let the chocolate goo to remain in the middle so the whole cheesecake brownie appears most soft and moist to eat.

worth the money

Cheese top
1/2 cup butter
2-oz dark chocolate,chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp cocoa powder
1/4 tsp salt
cheesecake top
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined.Pour into prepared pan and prepare cheesecake mixture.In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.
Makes 16 large brownies.

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