Twelve days of baking: day three (Blonde cheesecake brownies)


Growing up, my mom didn't bake a ton. I mean...she made the occasional cookie or brownie batch, but it wasn't a hobby for her as it is for me. I'm pretty sure my baking habits and skills developed while in the throws of term papers and exams at BYU. How else is a college kid supposed to survive if alcohol isn't allowed in the mix? BYU students don't gain the freshman 15 from alcohol, they get it from all that butter. ;)

Anyway, even though my mom didn't instill a love of baking in me, she did make an out of this world batch of blonde brownies. I've never been a big fan of full chocolate desserts, namely double chocolate chip cookies or chocolate brownies (especially from a box) so blonde brownies really speak to me. They basically beg me to eat them. A few years back I found an out of this world recipe that added a cheesecake center to my basic blonde brownie, and I can't go back. These brownies are addictive and possible illegal so beware.

If you are looking for a full chocolate brownie recipe, please don't buy the box. Just don't. You need just 7 ingredients to knock your socks off with this perfect homemade recipe that people beg me for. See here for my homemade chocolate brownie recipe.

Blonde cheesecake brownies
12 Tbsp. butter (1 1/2 sticks), mostly melted
1 c. packed brown sugar
1/2 c. white sugar
1 egg
1 egg yolk
2 tsp. vanilla
2 1/8 c. flour
1/4 tsp. iodized salt
1/4 tsp. kosher salt
1/2 tsp. baking soda
2 c. chocolate chips

Cheesecake filling
8 ounces 1/3 reduced fat cream cheese, softened
1/2 c. powdered sugar
1 egg
1/2 tsp. vanilla

Preheat oven to 350 degrees. Line a 9x13-inch pan with foil and lightly coat the foil with non-stick spray.

For the cookie layer, cream butter and sugars. Add egg, egg yolk, and vanilla. Mix well. Add flour, salt, and soda. Mix well again. Fold in the chocolate chips until combined. Split the batter in half. Press half the batter in pan until the bottom of pan is covered.

For the cheesecake filling, mix the cream cheese and powdered sugar for 1-2 minutes. Add egg and vanilla and mix well again. Pour mixture over the top of the bottom crust layer.

Using the remaining brownie dough, flatten the dough between your palms and gently place it like puzzle pieces over the cream cheese filling. It's okay if there are small spaces; the entire top doesn't need to be completely covered, but it should be mostly covered.

Bake bars for 30-35 minutes (longer if your oven needs it). The edges should be lightly brown. Cool for a few minutes in the pan and then remove to a wire rack to cool completely. Refrigerate until chilled. Cut into squares and serve. The brownies should remain stored in the refrigerator because of the cream cheese.

You'll have to tell me if you prefer the brownies hot or cold. The answers always vary. Enjoy!

Recipe adapted from Mel's Kitchen Cafe

2 comments :

  1. simply divine. tasty warm and delicious cold.

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