Cheesecake Stuffed Chocolate Brownie Bars

  • Cheesecake Stuffed Chocolate Bars

    Imagine a brownie- a fudgy and chocolatey one- baked with a layer of cheesecake inside of it.

    Imagine not inhaling this dessert after it has cooled down just enough to not burn your tongue and mouth to smithereens.

    I know, it’s not possible.  You’ll either let it cool just barely enough and eat the whole thing or you’ll not let it cool enough, burn yourself, and still eat the whole thing.  Either way it’ll be amazing.

    I admit that I haven’t been baking with enough cream cheese as of late and for this I owe you all an apology.  This must change, and it’s changing starting now.  Go forth and bake away.  This one’s a keeper.

    FILLING:

    8 oz. (1 package) cream cheese, room temperature

    1/4 cup sugar

    1 egg

    2 tablespoons all-purpose flour

    BASE & TOPPING:

    3/4 cup butter (salted)

    4 oz. unsweetened chocolate

    1 1/2 cups sugar

    3 eggs, lightly beaten

    1 tablespoon milk

    1 1/2 teaspoons vanilla

    1 cup all-purpose flour

    1 cup pecans, toasted and chopped

    1. Preheat oven to 350º and grease a foil-lined 9″ baking pan.  Set aside.
    2. FILLING:  in a large bowl, beat cream cheese and sugar until smooth.  Beat in egg, then flour.  Set aside.
    3. BROWNIE BASE & FILLING:  In a large bowl, melt butter and chocolate in microwave for 2 minutes.  Stir until smooth.  Stir in sugar, eggs, milk and vanilla until combined.  Stir in flour until incorporated and then pecans.
    4. Spread half of brownie batter into base of prepared pan, then spread filling over brownie base.  Cover cream cheese filling with remaining brownie batter and use a sharp parking knife to swirl through layers to create a marbling effect.
    5. Bake for 35 minutes or until a cake tested comes out clean.  Cool completely in pan before cutting into bars.

    Tips:

    • Toast the nuts, please!  It makes such a difference.  Spread them on a baking sheet and bake in your hot oven for 6-8 minutes, until barely toasted but fragrant.
    • The marbling… please note: I did not really do this in the picture above.  In the future I will not spread the top layer of brownie so perfectly over the cheesecake filling, so the knife can spread some of the brownie and cheesecake into one another in a decorative fashion.  For now you’ll just have to be happy with an amazing layer bar instead of a marbled bar.
    • These freeze well if properly wrapped, so wrap ’em tightly and they’ll keep for weeks.
    • Enjoy!

     

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    July 23rd, 2014 | More Sweets Please | No Comments | Tags: , ,

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