Black & White Cheesecake Brownies

I was looking through my recipes, trying to decide on a dessert to make, and came across this one, which I love, but haven't made in a long time. I can't believe I haven't shared it on my blog before since I've been making it for years. Found it in a cookbook my parents gave me before I even had kids.

 It's an easy cheesecake since it's in a 9-inch square pan, no messing with a springform pan or a waterbath. I love the thick, fudgy brownie layer under the smooth chocolate-chip-studded cheesecake layer. Rich and delicous!

Black & White Cheesecake Brownies

 

BROWNIE BASE:

1 (12-oz.) package semi-sweet chocolate chips, divided

1/2 c. sugar

1/4 c. butter softened

2 eggs

1 t. vanilla

1/2 t. salt

2/3 c. flour

CHEESECAKE TOPPING:

1 (8-oz.) package cream cheese, softened

1/2 c. sugar

2 T. butter, softened

2 eggs

2 T. milk

1 T. flour

1/2 t. almond extract

3/4 c. semi-sweet chocolate chips, reserved from 12-ounce package

 

Preheat oven to 350°.

 

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.

 

Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well.

 

Stir in remaining 3/4 cup Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake for 40-45 minutes. Cool completely on wire rack; cut into 2-1/4 inch squares.