I think it's apparent now that I really like to bake. So the next round in my baking adventures, chocolate chip cheesecake brownies! Major yums!
Also, I'm now a rep for Preppy Bows and Sass! Yay! You guys have already how much I love my pink seersucker bow bracelet, and I'm so excited to rep for this awesome etsy store! Head on over, and make sure to use the code KYLIEREP to get 15% off your purchase of $10 or more!
ingredients:
4 oz unsalted butter
3 oz bittersweet chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup AP flour
8 oz cream cheese, at room temperature
1/3 cup sugar
1 large egg yolk
1/2 tsp pure vanilla extract
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
directions:
- Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper and then spray with baking spray. Set aside.
- For the Brownies: Melt the butter and chocolate in a small saucepan over medium low heat, constantly stirring until completely melted. Remove from the heat and whisk in the sugar, eggs and vanilla. Add the flour and carefully combine. Transfer to the parchment lined baking pan and set aside.
- For the Cheesecake: In a small bowl, combine the cream cheese, sugar, egg yolk, and vanilla and whisk together until there are no lumps. Make sure your cream cheese is at room temp so this process will be easier
- Using a spoon, drop pieces of the cheesecake batter on top of the brownie batter. Then using a knife, swirl the two batters together until you have a marbled effect.
- Top with the white chocolate chips and the semi-sweet chocolate chips.
- Transfer baking dish to the pre-heated oven and bake for 30-33 minutes.
- Once baked, remove from oven and let cool before slicing.
tips: I used a 8x8 pan, which just made them thicker brownies, and just sprayed with baking spray and didn't use parchment paper. I also used all chocolate chips, because I'm not a huge white chocolate chip fan.
Have a great weekend!
-Kylie