Cheesecake Brownie - delicious fudgy brownie topped with slightly tangy cheesecake that takes 5 minutes to throw together.
- 2 cups milk chocolate chips do not replace with dark chocolate
- 1 cup heavy cream boiling hot
- 1 egg
- 1 tsp vanilla extract
- 1/3 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup cream cheese
- 1 egg yolk
- 1-2 tsp vanilla extract
- 3 packets of SPLENDA® Naturals Stevia Sweetener or 2 tablespoons granulated sugar
- 2 Tbsp heavy cream
- 1/4 cups dark chocolate chips or chopped dark chocolate
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Pour 1 cup boiling hot heavy cream over 2 cups of milk chocolate chips. Let sit for 1-2 minutes, then whisk until smooth.
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Add 1 egg, 1 teaspoon of vanilla extract and whisk until smooth. Now add 1/3 cups flour and 1/4 teaspoons of baking powder and whisk again just until combined. Set aside.
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Combine 1 egg yolk, 1/2 cup cream cheese, 1 teaspoon vanilla extract and 2-3 packets of SPLENDA® Naturals Stevia Sweetener - whisk until smooth. Add 2 tablespoons of heavy cream and whisk again. Drape a ziplock bag over a glass and fill it with the cheesecake filling. Seal the ziplock.
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Pour the brownie batter into a pre-greased 8x8 (inches) glass or metal baking pan. Snip off the end of the ziplock bag with the cheesecake filling and pour zigzags of cheesecake over the brownie batter. Then using a fork or a knife go across the zigzags and swirl the cheesecake filling into the brownie batter. Sprinkle 1/4 cup or less of dark chocolate chips on top.
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Once baked, remove from the oven and allow to cool to room temperature before slicing. Slice into 9-16 pcs pieces and serve.
Cheesecake brownies can be frozen for up to 2 weeks, if wrapped well.