BLACK AND WHITE CHEESECAKE SQUARES

By angielaine

August 2009 – we didn’t reserve the cup of base layer and crumble it over the top – just one less step and still as good!

Ingredients

• Cooking Spray
• 2 Cups, plus 2 Tbsp all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup confectioners’ sugar

Preparation

Step 1

Preheat oven to 325°F. Coat a 9 x 13 –inch baking dish with cooking spray. Line dish with parchment paper, leaving a 2-inch overhang on both long sides, then spray parchment. Sift flour, cocoa powder, baking soda and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated. Reserve 1 cup of dough cover, and refrigerate. Press remaining dough into prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack. Mix cream cheese, confectioners’ sugar, and remaining egg and ½ teaspoon vanilla in medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool on wire rack, then lift out using overhang. Brownie will keep for 3 days in refrigerator.