|Chocolate Chip Cheesecake Brownies!|
You may have also noticed that I decided to make yet another dessert with a marbled top. Why you ask? Because I need to get better at marbled toppings. I know that it is a silly thing to need to do, but trust me, I needed to. Anyway, it turned out okay this time. Cheesecake and brownie batter is a lot easier to manipulate than chocolate that is rapidly hardening, so I had that in my favor. And, once again, I found that cutting the dessert into squares always makes it looks great.
Back to why I decided on this particular delectable treat. I knew my roommate’s boyfriend Chris would be over later that evening and he LOVES cheesecake. So I knew that these brownies would go to a very appreciative stomach. I also had a Christmas party that might, and wanted to bring a tasty hostess gift. And then there were my delightful RAs on duty at USD on Saturday night as well. All in all, I knew that baking on Saturday was going to be a great idea because there were so many opportunities to share my creation with others.
I had a recipe in the “The Cookie and Biscuit Bible” by Catherine Atkinson for Chocolate Cheesecake Brownies that looked delicious, so I used that as my jumping off point. I adapted it a little because it seemed strange to me that there was no salt. Also, since the bar of dark chocolate I bought was only 3.5 ounces, not 4 ounces like the recipe called for, I decided to add chocolate chips to the brownies to make sure no chocolatey goodness was lost.
|It's hard to imagine missing any flavor when this is the base for the brownies. YUM.|
Without further ado, here are my Chocolate Chip Cheesecake Brownies!
Chocolate Chip Cheesecake Brownies
For the cheesecake mixture:
8 oz. cream cheese, softened
¼ cup sugar
1 tsp vanilla extract
For the brownie mixture:
3.5 oz. dark/bittersweet chocolate (minimum 70% cocoa solids)
½ cup unsalted butter
¾ cup light brown sugar
2 eggs, beaten
½ cup all-purpose flour
¼ tsp salt
1 cup semi-sweet chocolate chips
Preheat the oven to 325°F. Grease the base and sides of an 8x8” square pan. (I don’t have an 8x8” square pan, so I went for a 7x11” rectangular pan since it was the closest in area…yup, I like math.)
To make the cheesecake mixture, beat the egg in a mixing bowl, then add the cream cheese, sugar, and vanilla. Beat until smooth and creamy.
|You almost want to forgo the brownie and just eat the cheesecake...almost, I said almost.|
To make the brownie mixture, melt the dark chocolate and butter together in a heatproof bowl set over gently simmering water.
|Melt, baby, melt.|
When the chocolate and butter have melted, remove from the heat.
Stir the mixture well and then add the sugar. Add the eggs a little at a time and at well. Gently stir in the flour. Then add the chocolate chips. Spread 2/3 of the brownie mixture over the base of the pan.
|Ready for the cheesecake!|
Spread the cheesecake mixture on top, then spoon the remaining brownie mixture in heaps.
|Since I'd be swirling, I figured it didn't need to reach all the way to the edge.|
|Next time, I'll make my heaps smaller. These are more glob-like.|
Using a skewer, swirl the mixtures together.
|I'm particularly pleased with the bottom right corner of this pan. :)|
Bake for 30-35 minutes, or until just set in the center. Leave to cool in the pan, and then cut into squares.
|Baked to perfection!!!|
Thanks for stopping by!!!