Rich. Sinful. Chocolate and cheesecake, a match made in chocolate lover’s Heaven. How can you not want to sink your teeth into that?? This combination of chocolate infused cheesecake and a rich decadent brownie is the perfect ending to a dinner party or just a marvelous sweet treat for you and your family. Either way, you must try these today.
I found these beauties on the blog dlyn, run by Donalyn, also the owner of Dessert Stalking. Her results appear a bit different than mine due to the size of the pan and the type of chocolate used. I can almost guarantee that the ending results are matched in their delectability. Oh my!
my adaptations: Donalyn uses a 10×10 pan, I used 9×9. She also uses bittersweet chocolate. While that certainly would have been my top choice, I didn’t have any. So instead, I used 2 ounces of unsweetened chocolate and 2.5 ounces of semisweet and hoped for the best. The results were terrific! I also use a food processor to achieve a silky smooth cheesecake.
Chocolate Cheesecake Brownies
adapted from dlyn
1/2 cup butter
1 cup brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 oz unsweetened chocolate
2.5 oz semisweet chocolate
8 ounces very soft cream cheese
1/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
Preheat oven to 350 F. Butter or spray a 9×9 baking pan.
Melt the butter and using a wooden spoon, mix in the brown sugar and cocoa. Add eggs, one at a time, mixing well. Add vanilla and mix to combine.
In another bowl, whisk together flour, salt and baking powder. Combine with butter mixture, and spread evenly in the baking dish. Set aside.
Melt the chocolate in the microwave. NOTE: Make sure the cream cheese is very soft. Place cream cheese, egg, sugar, vanilla and salt in a food processor and process until smooth. Add melted chocolate and process to combine.
Spread cheesecake mixture evenly over the brownie layer. Bake in preheated oven for about 40-45 minutes. Test with a toothpick – at most you should only get a few moist crumbs. Cool completely before cutting.
Store in a sealed container, preferably in the refrigerator. Excellent cold or at room temperature!
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