Chocolate Cheesecake Brownies
From cubralinda 16 years ago
- 45 minutes to make
- Serves 5
This would go great with a BIG GLASS OF MILK!! =-0)
Ingredients
- Brownie Base: shopping list
- 4 bars (1.5 ounces each) Godiva dark chocolate, coarsely chopped shopping list
- 1/2 cup granulated sugar shopping list
- 1/4 cup (1/2 stick) unsalted butter, softened shopping list
- 3 large eggs, at room temperature shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon instant espresso powder shopping list
- 1/3 cup all-purpose flour shopping list
- cheesecake Topping: shopping list
- 1 package (8 ounces) cream cheese, softened shopping list
- 1/2 cup granulated sugar shopping list
- 2 tablespoons unsalted butter, softened shopping list
- 2 large eggs, at room temperature shopping list
- 3 tablespoons heavy cream or whole milk shopping list
- 1 tablespoon all-purpose flour shopping list
- 1 teaspoon vanilla extract shopping list
- 1/4 teaspoon almond extract shopping list
- 1 bar (1.5 ounces) Godiva dark chocolate, chopped shopping list
How to make it
- Make the brownie base:
- Preheat oven to 325°F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray.
- Place chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.
- Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt.
- Stir in melted chocolate, espresso powder and flour. Spread batter in prepared pan.
- Make the cheesecake topping:
- Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer.
- Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
- Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer.
- Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares. Store refrigerated in an airtight container for 2 to 4 days or freeze up to 3 weeks.
People Who Like This Dish 7
- anitapicosita Nowhere, Us
- littlemissey WI
- lor Toronto, Canada
- iffyo IN
- berry Myrtle Beach, SC
- debbie919 Manahawkin, NJ
- clbacon Birmingham, AL
- cubralinda Houston, TX
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The Rating
Reviewed by 3 people-
looks Lipsmaking! n very beautiful!!
iffyo
in loved it
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Noooooooo... this is so wrong. How can you do this to us - and before Christmas LOL Even though I sound as if I'm complaining, I will be baking these yummy recipe for brownies. Thanks for sharing with all of us :-)
lor
in Toronto loved it
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Wow!!! Yummm!!! You certainly got my attention, of course zero calories, right. :) LOL
littlemissey
in loved it
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