White Chocolate Cheesecake Brownies
A delicious white chocolate cheesecake sandwiched between brownie layers.
Ing Cheesecake: 8 oz cr/cheese, softened ¼ cup sugar 1 egg cup white choc/chips Brownies: ¼ cup cold unsalted butter cubed cup milk choc/chips ½ cup sugar 2 eggs ⅔ cup flour ½ tsp b/powder ¼ tsp salt
Instructions Cheesecake Line a 9×9" baking pan with parchment paper or grease it. In a large mixing bowl, combine 8 ounces cream cheese, 1/4 cup sugar, and 1 egg and beat until smooth. Stir in 1 cup white chocolate chips until well combined. Set aside. Brownie Mixture On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water. In the mixing bowl, combine 1/4 cup butter and 1 cup milk chocolate chips; stir until it's just melted and blended. Mix in the remaining 1/2 cup sugar and 2 eggs. In a separate bowl, mix 2/3 cup flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Stir into your chocolate mixture until evenly blended.
Pour half of batter into 9×9" baking pan. Spread cream cheese mixture over. Top with remaining chocolate mixture. Bake 350 deg 25 to 30 min, top is crinkled; center is cooked through. Let cool. Serve
Notes STORE brownies in fridge 5 days.
FREEZE. Wrap in saran then foil; place in Ziploc. Freeze 3 months.