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Ingredients
Brownies
2 squares (1 oz. each)
unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup all-purpose or
whole wheat flour
1/2 teaspoon baking
powder
1/2 teaspoon salt
1/2 cup semi-sweet
chocolate chips
Cheesecake Topping
1 8-oz. package cream
cheese, brought to room temperature
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Directions
Brownies
Preheat oven to 350°
F. In a small mixing bowl, whisk together
flour, baking powder and salt. Set aside.
Heat chocolate squares
and butter in a 2-quart saucepan over low heat,
stirring constantly until melted. Remove from heat,
then stir in sugar, eggs and vanilla. Add flour
mixture and stir until thoroughly combined. Pour
into a 9 x 13-inch buttered (or sprayed with
nonstick spray) baking pan. Pour chocolate chips
evenly over entire top, then gently press down into
brownie mixture with a fork. Prepare cheesecake
topping.
Cheesecake Topping
In an electric mixer
bowl, beat cream cheese until smooth and creamy. Add
sugar and mix until blended. Add egg and vanilla and
mix just until thoroughly blended, scraping sides
and bottom of bowl to be sure all ingredients are
incorporated. Pour over brownie
mixture in clumps as evenly spread as possible.
Insert a knife through brownie and cheesecake
mixtures and make swirl designs over entire top.
Bake for 30-35 minutes
or until a toothpick inserted into center comes out
clean. May be served warm, room temperature or
chilled. Slice brownies into any size you prefer
(photo shows brownies cut into 2 1/2-inch-squares),
wiping knife clean after each slice with a damp
paper towel or cloth (this will keep help preserve
the appearance of the top of the brownies). Store in air-tight container in
refrigerator. If stacking, place a piece of wax
paper in between each stack to prevent brownies from
sticking to each other. |
