Black and White Cheesecake Brownies
Two layer Brownies. Fudgy brownie bottom topped with delicious cheesecake
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READY IN: 1hr 15mins
SERVES: 8
YIELD: 16 2-1/4 inch brownies
UNITS: US
INGREDIENTS
NutritionBROWNIE BASE
- 1
- 1⁄2cup sugar
- 1⁄4
- 2
- 1teaspoon vanilla extract
- 1⁄2teaspoon salt
- 2⁄3
CHEESECAKE TOPPING
- 1
- 1⁄2cup sugar
- 2
- 2
- 2tablespoons milk
- 1tablespoon all-purpose flour
- 1⁄2teaspoon almond extract
- 3⁄4cup semi-sweet chocolate chips, reserved from 12-ounce package (such as Nestle Toll House)
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DIRECTIONS
- Preheat oven to 350 degrees.
- 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 at 350 degrees for 40-45 minutes.
- Cool completely on wire rack; cut into 2-1/4 inch squares.
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