Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line an 8x13-inch or 9x13-inch baking dish with parchment paper. Spray lightly with
Non-Stick Baking Spray (as needed)
.
Step 2
Melt
Butter (240 g)
in a sauce pan. Allow the butter to cool for about 15 minutes.
Step 3
While the butter is cooling, using a hand held mixer, combine the
Cream Cheese (225 g)
,
Sour Cream (120 g)
,
Egg (1)
,
Granulated Sugar (100 g)
, and
Vanilla Extract (2 mL)
until smooth and creamy. Set aside.
Step 4
To the butter, add the
Granulated Sugar (400 g)
,
Eggs (4)
, and
Vanilla Extract (8 mL)
. Mix until combined well.
Step 5
Add the
All-Purpose Flour (185 g)
,
Unsweetened Cocoa Powder (90 g)
,
Baking Powder (4 g)
, and
Salt (2 g)
. Stir well, then fold in the
Semi-Sweet Chocolate Chips (350 g)
.
Step 6
Pour the brownie mixture into the baking dish and spread evenly. Top with the cheesecake mixture. Using a spoon, swirl the cheesecake into the brownies.
Step 7
Bake for 35 to 45 minutes. If you like your brownies more fudgy, cook for 35 and a pick inserted will come out wet. If you want them more done, cook for 45 minutes or until a pick inserted comes out with crumbs.
Step 8
Let the brownies cool completely in the pan. Carefully lift them out with the parchment paper. Cut into squares.
