Cheesecake Brownies

Is there anything better than a warm, fudgy brownie? Only if you combine with a creamy cheesecake ripple. I probably end up eating more brownie batter than is good for my health, but I say that it’s part of the joy of baking at home.

These brownies are rich, deeply chocolatey and super fudgy. The cheesecake topping is smooth and tangy and pairs brilliantly with chocolate. Best of all, this recipe comes together in a snap and uses only 3 bowls. Minimal clean up, minimal effort, maximum pleasure.

Serve these by themselves or topped with vanilla or chocolate ice cream. Enjoy!

Ingredients:

Brownies:

12 tablespoons butter

1/2 cup semi-sweet chocolate chips

1 cup sugar

1/2 cup dark brown sugar, packed

1/2 cup cocoa powder

1/2 teaspoon salt

2 eggs and 1 egg yolk

1 teaspoon vanilla extract

1 cup flour

Cheesecake:

8 ounces softened cream cheese

1/4 cup flour

1 egg

1 teaspoon vanilla extract

Method:

Preheat your own to 350 degrees F. Spray a 9 by 13 inch baking pan with Baker’s Joy and set aside.

In a small bowl, add the butter and chocolate. Microwave in short bursts of 20 seconds until the butter and chocolate is melted.

Meanwhile, combine the sugars, cocoa powder, salt, eggs and vanilla extract in a large bowl. Pour in the melted butter and chocolate and mix until fully combine. Add the flour and mix until just combined. Spread this mixture into you pan with a spatula.

In another bowl, combine the cream cheese and sugar and beat until smooth. Add the egg and vanilla extract and combine well. Spread this cheesecake swirl over the brownie batter; using a knife, swirl the two batters together.

Bake in the oven for 20 minutes or until the center is set. Remove from the oven and cool completely before cutting. Enjoy!

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Watership Down Kitchen

Search This Blog