Chocolate Cheesecake Brownies

From a magazine distributed by King Arthur Flour

NOTES

Cream cheese must be at room temp.

Liz and Jeanne don't use espresso in similar recipes.


INGREDIENTS

BROWNIE BATTER

1 cup butter (2 sticks or 16 Tbl)
2-1/4 cup sugar
1-1/4 cup cocoa
1 tsp salt
1 tsp baking powder
(1 tsp espresso powder)
1 Tbl vanilla
4 eggs
1 cup flour
2 cups bittersweet chocolate chips (12 oz)

CREAM CHEESE BATTER

2 pkgs of cream cheese, at room temp (16 oz)
3/4 cup sugar
1/2 cup flour
2 tsp vanilla
1/4 cup cream
2 eggs

PREPARATION

BROWNIE BATTER

1. In a small bowl, combine cocoa, salt, baking powder and espresso powder (if using any). Set aside.

2. In a large saucepan, melt the butter.

3. Stir in the sugar and cook until the mixture is well combined and shiny.

4. Remove from heat and stir in cocoa mixture and vanilla.

5. Whisk in the eggs.

6. Whisk in the flour and stir until smooth. Set aside.


CREAM CHEESE BATTER

1. Beat cream cheese until no lumps remain.

2. Mix in the sugar and flour.

3. Mix in the vanilla, cream, and eggs.


ASSEMBLY

1. Fold the chocolate chips into the brownie batter.

2. Spoon half the batter into the pan and then top it with all of the cream cheese batter.

3. Dollop remaining brownie batter onto the cream cheese layer and swirl the two together.

4. Bake at 350 for 35-45 min until a tester inserted into the center comes out clean and the edges are set.

5. Cut into 2" squares for about 24 brownies.