Black and White Cheesecake Brownies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Two layer Brownies. Fudgy brownie bottom topped with delicious cheesecake Ingredients:
1 (12 ounce) package semi-sweet chocolate chocolate chips, divided (such as nestle toll house) |
1/2 cup sugar |
1/4 cup butter, softened |
2 eggs |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
2/3 cup all-purpose flour |
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar |
2 tablespoons butter, softened |
2 eggs |
2 tablespoons milk |
1 tablespoon all-purpose flour |
1/2 teaspoon almond extract |
3/4 cup semi-sweet chocolate chips, reserved from 12-ounce package (such as nestle toll house) |
Directions:
1. Preheat oven to 350 degrees.
2. Melt over hot (not boiling)water, 1-1/4 cups Nestle Toll House semi-sweet chocolate chips; stir until smooth. Set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted chocolate and flour; mix well. Spread into foil-lined 9-inch square baking pan.
3. Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well.
4. Stir in remaining 3/4 cup Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes.
5. Cool completely on wire rack; cut into 2-1/4 inch squares.
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