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Ingredients
- For the brownie layer:
- 6 oz (170 gr) of unsalted butter
- 3/4 cup (70 gr) of unsweetened cocoa powder
- 1 cup (200 gr) of sugar
- 1 cup (150 gr) of all-purpose flour
- 1/2 teaspoon of baking powder
- pinch of salt
- 3 eggs
- 1 teaspoon of vanilla extract
- For the cream cheese layer:
- 16 oz (450 gr) of regular cream cheese
- 1/2 cup (100 gr) of sugar
- 2 tablespoons (25 gr) of all-purpose flour
- 2 teaspoons of vanilla extract
- 2 eggs
- chocolate sauce (I used Smucker's Hot Fudge topping)
Preparation
Step 1
1. Preheat the oven to 350° F (175° C)
Melt the butter (in medium saucepan over boiling water, or in microwave for about 30 seconds)
2. In a large bowl whisk together the cocoa powder, sugar, flour, baking powder and salt.
3. Add the eggs, vanilla extract and melted butter. Stir until combined.
4. Grease a 9 x 13 inch (33x23 cm pan) with butter and flour. Pour the brownie mixture and level. And set aside.
5. In another bowl, combine the cream cheese, sugar,, flour, vanilla extract and two eggs. Blend until smooth and creamy.
6. Spread over the brownie mixture, and drizzle with chocolate sauce (as much or as little as you wish) and swirl gently with a knife.
7. Bake at 350° F (175° C) for about 30 minutes in the middle part of the oven. I used the third slot (of seven) from the top in the oven. You need to make sure the top is set before removing, and you don't want the bottom brownie part to cook too much and come out too dry.