Black & white cheesecake brownies

16 Servings

Quantity Ingredient
1 pack (12-oz) Nestle Toll House little bits semi-sweet chpcolate; divided
½ cup Sugar
¼ cup Butter; softened
2 Eggs
1 teaspoon Vanilla extract
½ teaspoon Salt
⅔ cup All-purpose flour
1 pack (8-oz) cream cheese; softened
½ cup Sugar
2 tablespoons Butter; softened
2 Eggs
2 tablespoons Milk
1 tablespoon All-purpose flour
½ teaspoon Almond extract
¾ cup Nestle Toll House Little Bits semi-sweet chocolate; reserved from 12-ounce package

BROWNIE BASE

CHEESECAKE TOPPING

Brownie Base: Preheat oven to 350 degrees. Melt over hot (not boiling) water, 1-¼ cups Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth. Set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted chocolate and flour; mix well. Spread into foil-lined 9-inch square baking pan.

Cheesecake Topping: In 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 Nestle Toll House Little Bits semi-sweet chocolate. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes.

Cool completely on wire rack; cut into 2-¼ inch squares. Makes sixteen 2-¼ inch brownies.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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