Black and White Cheesecake Brownies

Two layer Brownies. Fudgy brownie bottom topped with delicious cheesecake

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 16 2-1/4 inch brownies

Ingredients

• BROWNIE BASE

• 1 (12 ounce) package  semi-sweet chocolate chocolate chips, divided (such as Nestle Toll House)
• 1⁄2 cup sugar
• 1⁄4 cup butter, softened
• 2  eggs
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon salt
• 2⁄3 cup all-purpose flour

• CHEESECAKE TOPPING

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup sugar
• 2  tablespoons butter, softened
• 2  eggs
• 2  tablespoons milk
• 1  tablespoon all-purpose flour
• 1⁄2 teaspoon  almond extract
• 3⁄4 cup  semi-sweet chocolate chips, reserved from 12-ounce package (such as Nestle Toll House)

Directions

1. Preheat oven to 350 degrees.
2. 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.
3. Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well.
4. Stir in remaining 3/4 cup Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes.
5. Cool completely on wire rack; cut into 2-1/4 inch squares.