Chocolate Cheesecake Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This would go great with a BIG GLASS OF MILK!! =-0) Ingredients:
brownie base |
4 bars (1.5 ounces each) godiva dark chocolate, coarsely chopped |
1/2 cup granulated sugar |
1/4 cup (1/2 stick) unsalted butter, softened |
3 large eggs, at room temperature |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1 teaspoon instant espresso powder |
1/3 cup all-purpose flour |
cheesecake topping |
1 package (8 ounces) cream cheese, softened |
1/2 cup granulated sugar |
2 tablespoons unsalted butter, softened |
2 large eggs, at room temperature |
3 tablespoons heavy cream or whole milk |
1 tablespoon all-purpose flour |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 bar (1.5 ounces) godiva dark chocolate, chopped |
Directions:
1. Make the brownie base:
2. Preheat oven to 325°F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray.
3. Place chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.
4. Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt.
5. Stir in melted chocolate, espresso powder and flour. Spread batter in prepared pan.
6. Make the cheesecake topping:
7. Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer.
8. Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
9. Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer.
10. Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares. Store refrigerated in an airtight container for 2 to 4 days or freeze up to 3 weeks.
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