Black and white cheesecake brownies
3 servings
Ingredients
| Quantity | 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.) | ||
Directions
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