Becknutt
Well-Known Member
Cheesecake Brownies!
I found this recipe on the net a while back and as it states "The only bad thing about cheesecake and brownies, is when you're eating one you're not eating the other." THESE ARE FANTANSTIC! Everyone raves about this recipe. It ranks right up there with my secret cookie recipe!! Only I always pass this one on.
I'm working on the snack/desert menu for my mother in laws HUGE 50th birthday party and looking for some new ides. Please share your fav. recipes!!
Now without further ado here are the brownies:
(I usually double this and use a 13 X 9)
INGREDIENTS - BROWNIE BATTER:
2. Butter an 8-inch square baking pan.
3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted.
4. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined.
5. Whisk in flour until just combined and spread in baking pan.
6. Whisk together cheesecake batter ingredients until smooth.
7. Dollop over brownie batter and then swirl in until it's mixed in a marble pattern.
8. Bake until edges are slightly puffed and center is just set, about 35 min. (Mine only took 30)
9. Serve warm or at room temperature.
I found this recipe on the net a while back and as it states "The only bad thing about cheesecake and brownies, is when you're eating one you're not eating the other." THESE ARE FANTANSTIC! Everyone raves about this recipe. It ranks right up there with my secret cookie recipe!! Only I always pass this one on.
I'm working on the snack/desert menu for my mother in laws HUGE 50th birthday party and looking for some new ides. Please share your fav. recipes!!
Now without further ado here are the brownies:
(I usually double this and use a 13 X 9)
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INGREDIENTS - BROWNIE BATTER:
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 2 oz unsweetened chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 2/3 cup all purpose flour
- 8 oz. cream cheese, well softened
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
2. Butter an 8-inch square baking pan.
3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted.
4. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined.
5. Whisk in flour until just combined and spread in baking pan.
6. Whisk together cheesecake batter ingredients until smooth.
7. Dollop over brownie batter and then swirl in until it's mixed in a marble pattern.
8. Bake until edges are slightly puffed and center is just set, about 35 min. (Mine only took 30)
9. Serve warm or at room temperature.