Black and white cheesecake brownies

Yield: 3 servings

Measure Ingredient
12 ounces Nestle Toll House Little
Bits semi-sweet chocolate,
Divided
½ cup Sugar
¼ cup Butter, softened
8 ounces Package of cream cheese,
Softened
½ cup Sugar
2 tablespoons Butter, softened
2 Eggs
2 tablespoons Milk
2 Eggs
1 teaspoon Vanilla extract
½ teaspoon Salt
⅔ cup All purpose flour
1 tablespoon All purpose flour
½ teaspoon Almond extract
¾ cup Nestle Little Bits
Semi-sweet chocolate
(reserved from 12 oz.)

BROWNIE BASE

CHEESECAKE TOPPING

Brownie Base: Preheat oven to 350 degrees. In a double boiler, melt over hot (not boiling) watger, 1¼ cups of Nestle Toll House Little Bits semi-sweet chocolate. Stir until smooth. Set aside.

In a large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract, and salt. Mix well. Add melted morsels and flour; mix well. Spread into foil-lined 9 inch square baking pan.

Cheesecake Topping: In a large bowl, combine cream cheese, sugar, and butter. Beat until creamy. Add eggs, milk, flour, and almond extract; beat well. Stir in remaining ¾ cup of Nestle Toll House semi-sweet chocolate. Pour over Brownie Base. Bake at 350 degrees for 40 to 45 minutes. Cool completely on a wire rack. Cut into 2 ¼ inch squares. Randy Rigg

Submitted By RANDY RIGG On 02-10-95

Similar recipes