Saturday, July 22, 2006

Cheesecake Brownies

Brownie Base:
1 cup butter
2 cup white sugar
4 eggs
2 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Cheesecake filling:
4 8-oz packages of cream cheese, softened
1 c. sugar
1 tsp. vanilla
1/2 c. sour cream
3 eggs
2 squares baking chocolate, melted & cooled.

Preheat oven to 350 degrees F (175 degrees C). Line 13x9 pan with foil so you can easily lift the brownies from the pan to cut later on. Spray foil with cooking spray.

In a saucepan, melt 1 cup butter. Remove from heat, and stir in sugar, eggs, and 2 teaspoon vanilla. Beat in 2/3 cup cocoa, 1 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake 15 minutes.

Meanwhile, beat cream cheese, sugar, and remaining vanilla in a large bowl until well blended. Add sour cream; mix well. Add eggs, 1 at a time. Pour over partiall-baked brownie batter. (Filling will come almost to the top of the pan).

Bake 40 minutes or until center is almost set. Run knife or spatula around the rim of the pan to lossen cake; cool. Refigerate 4 hours or overnight. Let stand at room temperature for 30 minutes. Drizzle with chocolate if desired.


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