Cheescake Brownies
Cheesecake portion
8 oz (1 pkg) cream cheese
90 mL sugar
45 mL milk
1 egg
60 mL sour cream
2 mL vanilla extract
15 mL all-purpose flour
Brownie portion
250 mL white sugar
160 mL all-purpose flour
125 mL cocoa powder
2 mL baking powder
1 mL salt
125 mL unsalted butter (I used margarine which worked fine; it will be melted anyway)
125 mL unsalted butter (I used margarine which worked fine; it will be melted anyway)
2 eggs
5 mL vanilla
60 mL milk
60 mL milk
125 mL chocolate chips
Preheat oven to 325°F. Line an 8 inch square pan with parchment paper.
In a large bowl, blend the cream cheese with the sugar, until smooth. DO NOT OVER BEAT, This will cause the cake to crack. Using a wooden spoon, mix in the milk, then the egg (note: if you increase the size of the recipe, add eggs one at a time), then the sour cream, vanilla, and flour.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, and salt. In a medium bowl, whisk together melted butter, eggs, vanilla, and 35 mL of the milk. Remove 125 mL of this batter, to which you must mix in the remaining milk. Set aside. Add chocolate chips to the batter in large bowl.
Pour the chocolate chip mixture into the parchment-lined pan. Pour the cheesecake batter over top. Scoop the remaining brownie batter over top, using a knife to make patterns.
Bake 35-40 minutes. Once finished, turn off the oven but leave the pan inside so that the cheesecake portion does not crack.
If you're impatient like me, you'll just cut right into that baby, but PLEASE please please make sure you save some to chill, too. After all, it IS cheesecake.
All the credit to the internet. Brownie portion from Chatelaine, cheesecake portion from here.
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