YUMMY CHEESECAKE BROWNIES
Brownie Base
½ c. (1 stick) butter
2 oz. dark chocolate, chopped
2/3 c. all-purpose flour
2 tsp. unsweetened cocoa powder
¼ tsp. salt
1 c. granulated sugar
1 tsp. vanilla extract
2 lg. eggs
Cheesecake Topping
1 (8 oz.) pkg. cream cheese, softened
1/3 c. granulated sugar
1 T. all-purpose flour
1 tsp. vanilla extract
¼ tsp. almond extract
2 lg. egg yolks
2 T. sour cream
1 bar (1.5 oz.) dark chocolate, chopped
Preheat oven to 325ºF. Line a 8-inch square baking pan with aluminum foil and spray foil with nonstick baking spray. In small saucepan, over low heat, melt the butter and dark chocolate, stirring constantly, until smooth. Remove from heat and let cool for 5 minutes. Sift together the flour, cocoa powder and salt. Set aside. Place the sugar in a mixing bowl and pour in the cooled chocolate mixture and vanilla extract. With mixer on medium speed, mix until blended. Add the eggs, one at a time, blending well. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until combined. Spread the batter into the prepared pan. Cheesecake Topping: In mixing bowl cream the cream cheese, sugar, flour, vanilla extract, and almond extract with mixer on medium speed until smooth and well blended. Add the egg yolks and sour cream beating just until combined. Pour the mixture over the chocolate layer. Place the chocolate candy bar in a microwave-safe cup. Microwave until chocolate is softened. Stir until smooth. Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer. Bake 35-45 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill for several hours before cutting into 2-inch squares. Store in the refrigerator. Makes 16 brownies.
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