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Ingredients
- Brownies:
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Cheesecake Batter:
- 6 ounces cream cheese, softened
- 1/3 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Preparation
Step 1
Heat oven to 350 F. Line a 13x9x2-inch baking pan with nonstick aluminum foil; set aside.
Brownie: In a medium-size bowl, blend flour, baking powder and salt.
In large glass bowl, combine butter and chocolate. Microwave on HIGH for 1 minute; stir until smooth. If necessary, continue to microwave in 15-second increments to melt chocolate.
Add sugar to chocolate mixture;stir to combine. Add eggs and vanilla; stir until smooth. Stir in flour mixture. Spoon into prepared pan; spread evenly
Cheesecake Batter: In medium-size bowl, beat cream cheese until smooth. On low speed, beat in flour, sugar and vanilla. Add milk; beat until smooth.
With a spoon, make an indent in top of brownie batter. Fill indent with a dollop of the cream cheese mixture. Continue to make and fill indents over the top in an uneven pattern. (Don't worry about neatness - the cheesecake mounds will flatten during baking).
Bake at 350 F for 30 minutes or until firm to the touch and set. Cool in pan on wire rack for 15 minutes. Using foil, lift brownie from pan directly to rack. Cool 2 hours before cutting. Store in airtight container up to 1 week.