My sister said I need to add more desserts. I am sorry that I don't add many, I just hardly ever bake! My husband does not like that fact about me, but it makes me feel better to know that he gets a home cooked meal most nights! So, here's one of my favorites... These Cheesecake Brownies are so so so so good! I haven't made them in a while, since before I started this blog. So, when my sister, Bonny, made them awhile back I had her take a picture of it. When I make them again I'll take step-by-step pictures. Seriously though, these are so good that I could probably eat the whole pan all by myself. It has the perfect amount of chocolate mixed w/ cheesecake goodness. Not too much of either. These will be a huge hit wherever you decide to serve them!
Yummy! I want to make some just looking at these!!
Nonstick cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment. (This makes it much easier to cut and prettier cut pieces to present to guests.)
Sift flour, cocoa powder, baking soda, and salt into a large bowl. In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and 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 dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, 22-25 minutes (don’t over bake or this brownie layer will be too hard and crumbly). 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 to 30 minutes. 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. Enjoy!!