Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line an 8 or 9-inch square pan with parchment paper.
Step 2
In a larger bowl, melt
Bittersweet Chocolate (1 3/4 cups)
and
Butter (1/2 cup)
in the microwave in 30 seconds increments until is completely melted.
Step 3
Whisk in the
Granulated Sugar (3/4 cup)
to cool it down it. Add the
Vanilla Extract (1 tsp)
and
Large Eggs (2)
and whisk until smooth. Add
All-Purpose Flour (3/4 cup)
,
Unsweetened Cocoa Powder (2 Tbsp)
, and
Salt (1/4 tsp)
. Stir gently until combined.
Step 4
Spread brownie batter in the prepared pan, remember to reserve 1/4 cup of brownie batter for the top.
Step 5
For the cheesecake, in a medium-size bowl add
Cream Cheese (1 pckg)
,
Vanilla Extract (1/2 tsp)
, and
Granulated Sugar (1/4 cup)
. Using a hand electric mixer beat until smooth. Add
Large Egg (1)
and keep mixing until smooth and free of lumps.
Step 6
Pour the cheesecake mixture over the brownie batter and spread evenly. Dollop the brownie batter over the cheesecake. Use a knife to swirl the two batters together, it will be a little thick but just swirl!!
Step 7
Bake for 33-35 minutes or until a toothpick inserted comes out clean.
Step 8
Cool completely before cutting them. Enjoy!
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