Chocolate Cheesecake Brownies
Chocolate Cheesecake Brownies, recipe from the King Arthur Flour catalog.
Servings: 2 dozen
Ingredients
- Brownie Batter
- 1 cup 2 sticks unsalted butter
- 2 1/4 cups 15 3/4 ounces sugar
- 1 1/4 cups 3 3/4 ounces baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 Tablespoon pure vanilla extract
- 4 large eggs
- 1 cup 4 1/4 ounces all-purpose unbleached flour
- 2 cups 12 ounces bittersweet chocolate chips
- Cream Cheese Batter
- 2 8 ounce packages cream cheese at room temperature
- 3/4 cup 5 1/4 ounces sugar
- 1/2 cup 2 ounces all-purpose unbleached flour
- 2 teaspoons pure vanilla extract
- 1/4 cup 2 ounces heavy cream
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9"x13" baking pan.
- To make the brownie batter:
- In a large saucepan, melt the butter then stir in the sugar, cooking until the mixture is well combined and shiny.
- Remove from heat and stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
- Whisk in eggs, then flour, stirring until smooth.
- To make the cream cheese batter:
- Beat the cream cheese until no lumps remain. Mix in the sugar and flour, then the vanilla, cream and eggs.
- Fold the chocolate chips into the brownie batter. Spoon half the batter in to the pan, then top with all the cream cheese batter. Dollop the remaining brownie batter onto the cream cheese, swirling the two together.
- Bake the brownies fro 35 to 45 minutes, until a tester inserted into the center come out clean and the edges are set.