SINFUL CHEESECAKE BROWNIES
This is my favorite brownie recipe, period. Super-chocolatey brownie swirled with twice the cream cheese of other marbled brownies. Chocolate chips are optional, but give the brownie more texture. I use the Ghirardelli bittersweet chocolate bar and Ghirardelli semi-sweet chocolate chips. From David Lebovitz (check his website for more fantastic recipes!)
Provided by minnie chef
Categories Bar Cookie
Time 50m
Yield 9 large brownies, 9 serving(s)
Number Of Ingredients 13
Steps:
- Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
- Preheat oven to 350 degrees (180C).
- In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
- Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
- In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
- Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
- Bake for 35 minutes, or until the batter in the center of the pan feels just set.
- Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
- Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
Nutrition Facts : Calories 333.6, Fat 20.8, SaturatedFat 12, Cholesterol 110, Sodium 132.6, Carbohydrate 34.7, Fiber 0.9, Sugar 27.8, Protein 4.5
SINFUL CHEESECAKE
If you are having a chocolate and cheesecake craving, try my cure :-)
Provided by Rose Dailey
Categories Pies
Number Of Ingredients 26
Steps:
- 1. FOR THE CRUST: Melt butter and mix in crumbs until well blended. Press into a 9-inch springform pan.
- 2. FOR THE BROWNIE LAYER: Preheat oven to 350 degrees. Combine sugar, butter and water in a bowl. Stir in egg and vanilla. Combine flour, cocoa, baking powder, and salt in another bowl. Stir into sugar mixture. Spread in pan over crust. Sprinkle chocolate chips and pecans on top. Bake for 10 minutes. While it is baking, prepare the filling.
- 3. FOR THE CREAM CHEESE FILLING: Blend cream cheese, milk, sour cream, and egg. Blend well. Now, after the brownie portion has been in oven 10 minutes, take it out of oven. Spread the cream cheese filling on top of brownie. Put back in oven for 30 minutes.(when you take it out, the center might be a little shaky..that's ok). Let the cake cool until firm and set--couple of hours. Once cooled, carefully remove the side of your springform pan.
- 4. Once cooled and removed from pan, add the next ingredients in this order: melted chocolate chips, drizzled on top, chopped pecans, sprinkled on top, semi-sweet chocolate chips, sprinkled on top, white chocolate chips, sprinkled on top, caramel sauce, drizzled on top.
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- Step 1Preheat the oven to 325°. Grease an 9-by-13-inch rectangular baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches overhanging on 2 sides.
- Step 2 In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until smooth.
- Step 3Beat the cream cheese, remaining 1/2 cup granulated sugar, pinch of salt, and remaining 1 1/2 teaspoon vanilla with an electric mixer at medium speed 30 seconds to 1 minute or until fully incorporated and creamy.
- Step 4Carefully pour the cheesecake mixture evenly over the cold brownie layer; spread into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well mixed.
- Step 5Bake 50 to 55 minutes or until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK). Cool completely on a wire rack, about 3 hours.
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