Wednesday, July 18, 2012

Chocolate Chip Cheesecake Brownies

In my constant search for things quick, easy and full of chocolate, I came up with the brain child that would ultimately become these chocolate chip cheesecake brownies.  This recipe is a hybrid of two of my favorite brownie recipes: fudge brownies and cheesecake brownies. "But Diana," you say, "I have thirty-five brownie box mixes in my cabinet that I got for free during one of my extreme couponing tirades!"

Excuse mix? You don't need no stinkin' box mix when you have this recipe in your arsenal.

I suggest you save this recipe for special occasions when you really need to impress someone.  There you will be, showing up with a plate full of these decadent brownies.  As soon as someones tastes them and you receive your "Oh, these are delicious!," compliment, you will exude major confidence when you can truthfully reply, "Thanks, I made them from scratch."

Scratch.  That one little word that  proves that you are a master in the kitchen.  Your culinary credibility just sky rocketed. Go ahead, high five yourself. And then eat one of these brownies.  You deserve it.  After all, you made them...from scratch.

Chocolate Chip Cheesecake Brownies

Yields 2 dozen

2 C. sugar
1 C. unsweetened cocoa powder
1 C. all-purpose flour
1 C. semisweet chocolate chips
1 C. butter
4 eggs
1 tbsp. vanilla
Dash of salt

For Cheesecake Mixture:

1 8 oz. package soft cream cheese
1 egg
1/3 C.sugar

Preheat oven to 350 degrees Fahrenheit.  Grease a 9 x 13 glass baking dish.

Using an electric mixer, blend butter and sugar in a bowl.  Beat in eggs one at a time.  Mix in cocoa, then flour until a smooth batter forms.  Mix in vanilla & salt.  Fold in chocolate chips.

Pour mixture into pan & spread evenly.

In another bowl, use an electric mixer to blend together the cream cheese, egg and 1/3 cup of sugar until smooth.

Spoon dollops of this mixture on top of the brownie batter and then swirl the cream cheese mixture in using a butter knife.

Bake for 40 minutes or until a toothpick inserted in the center of the brownies comes out clean.

Let brownies cool & then cut them into squares with a plastic knife.

TIP - A plastic knife allows you to cut your brownies with minimal to no breakage.  The brownies will not stick to the knife & will allow you to have bakery-esque, perfectly geometric rectangular bars complete with clean edges.

(THANK YOU to my dear friend, Sara, for this amazing, fool proof trick)


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