OldUsedParts wrote: Professor Bunky wrote:
OK, you twisted my arm.
Here are the Cheesecake Brownies, fresh out of the oven. They just need to cool awhile before the gorging....I mean sampling, begins:
This is the base brownie recipe I used (which is Hershey’s Best Brownies recipe with a few tweaks):
½ cup butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs (I use large ones)
½ cup all-purpose flour
1/3 cup cocoa (I use a generous measurement and both light & dark cocoa)
¼ teaspoon baking powder
¼ teaspoon salt
Optional: ½ cup chopped walnuts (I didn’t use any in this recipe)
Heat oven to 350 deg. Grease 11” x 7” baking pan (original recipe calls for 9”square pan).
In large bowl, cream butter, sugar and vanilla (original recipe calls for melting butter but I didn’t like the results). Add eggs and using a spoon, beat well.
Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in nuts (or any add-ins, if used). Spread into prepared pan and bake for 20-25 minutes or until brownies begin to pull away from sides of pan (I use the toothpick test, to see if a toothpick stuck in the center comes out dry). Cool completely.
Now for this version, I used cheesecake-like batter on top, only slightly cut into the base brownie batter. (Full Disclosure: This batter was too loose and needed more baking time than the base brownies. Next time, I’ll try for a cheesecake recipe that’s thicker and bakes in the same time as the brownies).
This is what I used for the topping:
3 ounces cream cheese, softened
2 tablespoons butter, softened
¼ cup sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon all-purpose flour
In a small bowl, beat cream cheese, butter and sugar until creamy. Blend in egg, vanilla and almond extract. Stir in flour. Then I poured it over the brownie batter and cut it into the brownie batter a little bit, before baking @ 350 deg.
If you just use the base brownie recipe, you may want to frost them.