Tuesday, October 9, 2012

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
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
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.


Biscoff Chocolate Cookies

I decided to make a cookie version of the  Fudgy Biscoff Swirl Brownies  that we love. It’s a soft chocolate cookie with chocolate chips in ...