Recipe CHEESECAKE BROWNIE BARS #bars #cheesecake
Ingredients
Cheesecake layer
- 1/4 cup butter
- 3/4 cup cream cheese
- 1/3 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 2 Safest Choice™ Pasteurized Eggs
- 1 teaspoon vanilla extract
Brownie layer
Instructions
- 8 oz semisweet chocolate (chips or chunks)
- 6 tablespoons butter, diced
- 4 Safest Choice™ Pasteurized Eggs
- 1 1/2 cups Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups Gold Medal Flour® all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
Instructions
- Heat the oven to 350F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
- In a mixing bowl add butter, cream cheese and sugar. With the paddle attachment on, beat on low speed until creamy.
- Stir in the 2 eggs and vanilla extract and beat until just combined.
- Set the cheesecake filling aside while making the brownie batter.
- To make the brownie batter, start by melting the chocolate with the butter in a heatproof bowl. ( You can microwave for 60 to 90 seconds or place on top of a pot with simmering water and stir until melted)
- In a clean mixing bow, beat on medium high speed the 4 eggs with the sugar until thickened and pale in color, about 5-7 minutes. Stir in the vanilla extract.
- With the mixer on low speed, stir the melted chocolate into the egg mixture and stir to combine.
- Gently, fold in the flour, baking powder and salt. Stir to combine.
- Pour half or more of the brownie batter into the prepared pan.
- Drop spoonfuls of cheesecake filling over the layer of brownie batter in the pan.
- Drizzle the remaining brownie batter over the cheesecake layer.
- Optional, with a butter knife, you can make some swirls (I didn't)
- Bake the cheesecake brownie in the hot oven for 40 minutes or until just set.
- Remove the pan from the oven and let cool completely on a wire rack. before cutting into bars.
- Serve and enjoy!
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