Oh My Goodness! Black & White Cheesecake Square Brownies
Oh my goodness. These Black & White Cheesecake Square brownies are AMAZING! My sister and I tried out this Martha recipe a couple days ago and between the incredible chocolate mousse like batter and the finished tri- layer brownies- we couldn't keep our hands off them. I immediately invited my husband's friend over for dinner to keep us from eating all the them by ourselves. If you're looking for a new dessert recipe- I definitely recommend trying this little piece of heaven out.
Ingredients:
Preheat oven to 325 degrees. Coat a 9x13 inch baking dish with cooking spray. Line dish with parchment, leaving a 2- inch overhang on both sides, then spray parchment (I skipped this step and it was fine).
Sift flour, cocoa powder, baking soda, and salt into a large bowl.
Cream butter and granulated sugar with a mixer until smooth.
And 2 teaspoons vanilla. Beat until smooth, scraping down sides of bowl.
Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of this delicious and mouth- watering dough; cover and refrigerate.
Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes.
Afterwards, bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl.
Spread over cooled base...
Crumble reserved dough on top.
Bake until filling is set, 25- 30 minutes (25 minutes for us mountain folk). Let cool in dish on wire rack, then lift out using overhang.
Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days. But no worries there- 4 people consumed every last one of them in 2 days over here... time to go work out.
Ingredients:
- Vegetable Oil Cooking Spray
- 2 cups plus 2 tablespoons all- purpose flour
- 3/4 cup unsweetened Dutch- process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces (2.5 sticks unsalted butter, softened)
- 2 cups granulated sugar
- 3 large eggs
- 2 .5 teaspoons pure vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup confectioner's sugar
Preheat oven to 325 degrees. Coat a 9x13 inch baking dish with cooking spray. Line dish with parchment, leaving a 2- inch overhang on both sides, then spray parchment (I skipped this step and it was fine).
Sift flour, cocoa powder, baking soda, and salt into a large bowl.
Cream butter and granulated sugar with a mixer until smooth.
And 2 teaspoons vanilla. Beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated. Reserve 1 cup of this delicious and mouth- watering dough; cover and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes.Lick bowl and beater clean while you wait
Afterwards, bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl.
Spread over cooled base... Crumble reserved dough on top. Bake until filling is set, 25- 30 minutes (25 minutes for us mountain folk). Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days. But no worries there- 4 people consumed every last one of them in 2 days over here... time to go work out. 
i must make these. i love cream cheese in desserts. what gooey yumminess!
ReplyDeleteThey were soooo good! Dangerously so
ReplyDelete