Sunday, September 6, 2009

Chocolate Cheesecake Brownies

adapted from Dlynz and Delighful Desserts

Warning: These are not healthy. But they do combine two of the greatest desserts of all time. Proceed with caution, and be sure there are plenty of people around to share, or you will be in a lot of trouble.

I made these in a baking pan and had some leftover batter so I made cheesecake brownie bites in the muffin tin. I actually liked the bites a bit better, the sheet brownies had some trouble baking in the middle which wasn't a problem when I baked them in the muffin tin.

Brownie Batter:
1 cup (225 grams) butter
2 cups sugar (they recommend superfine sugar)
1/2 cup cocoa
2 eggs
1 tsp vanilla
1 1/3 cup flour
1 tsp baking powder
3/4 tsp salt

Cheesecake Batter:
8 oz (225 g) cream cheese; softened
2 eggs
2 tsp vanilla
2 Tbsp flour
1/4 c sugar
* 1/2 cup chocolate chips (optional)

Preheat oven to 350 (176 C) and grease a 9x13 inch baking pan.
Cream together butter, sugar and cocoa of the brownie mixture. Then add in eggs, vanilla and salt until well combined and shiny. Whisk in flour and baking powder until just combined and spread into the bottom of your baking pan.

Next, in a separate bowl, whisk together cheesecake ingredients until smooth. Then dollop over brownie batter. You can swirl the two mixtures a little bit if you want. Or not. Bake until the edges are slightly puffed and the center is set, about 45 minutes (25 minutes if baking in a muffin tin).

Let cool before serving. I would even put this in the fridge for several hours to help it set. If you can wait that long.

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