Iowish Cream Cheesecake Brownies
Preheat oven to 325 degrees F.
Spray an 8inch square baking pan with nonstick cooking spray.
Cut a long strip of parchment paper or foil and lay it on the bottom of the pan with the ends hanging over both sides of the pan.
This creates handles to remove the cooked brownies from the pan.
Place the chocolate and butter in a medium microwave safe bowl.
Microwave for 30 seconds, then stir the mixture.
Continue microwaving and stirring in 10 second intervals until the chocolate is fully melted and the mixture is smooth.
Whisk in the sugar until smooth. Let the mixture cool slightly.
In a small bowl, whisk together the flour, baking powder, and salt.
Whisk the eggs into the slightly cooled chocolate mixture, one at a time, until well incorporated.
Mix in the lowish Cream.
Add the flour mixture to the chocolate mixture and stir until just combined.
Fold in the mini chocolate chips. (if desired)
Spoon the batter into the prepared pan.
For the Cheesecake layer:
In a medium bowl, beat the cream cheese, sugar, egg, and lowish Cream until very smooth.
Spoon the cheesecake mixture in large dollops on top of the brownie batter.
Use a table knife to gently swirl the batter and cheesecake.
Bake for 40 - 50 minutes, until the edges of the brownies look slightly golden brown and the center is not quite firm when touched lightly, but is set.
Cool the brownies completely in the pan, then remove using the parchment/foil handles.
Wait until they are completely cooled to cut.
Ingredients
Directions
Preheat oven to 325 degrees F.
Spray an 8inch square baking pan with nonstick cooking spray.
Cut a long strip of parchment paper or foil and lay it on the bottom of the pan with the ends hanging over both sides of the pan.
This creates handles to remove the cooked brownies from the pan.
Place the chocolate and butter in a medium microwave safe bowl.
Microwave for 30 seconds, then stir the mixture.
Continue microwaving and stirring in 10 second intervals until the chocolate is fully melted and the mixture is smooth.
Whisk in the sugar until smooth. Let the mixture cool slightly.
In a small bowl, whisk together the flour, baking powder, and salt.
Whisk the eggs into the slightly cooled chocolate mixture, one at a time, until well incorporated.
Mix in the lowish Cream.
Add the flour mixture to the chocolate mixture and stir until just combined.
Fold in the mini chocolate chips. (if desired)
Spoon the batter into the prepared pan.
For the Cheesecake layer:
In a medium bowl, beat the cream cheese, sugar, egg, and lowish Cream until very smooth.
Spoon the cheesecake mixture in large dollops on top of the brownie batter.
Use a table knife to gently swirl the batter and cheesecake.
Bake for 40 - 50 minutes, until the edges of the brownies look slightly golden brown and the center is not quite firm when touched lightly, but is set.
Cool the brownies completely in the pan, then remove using the parchment/foil handles.
Wait until they are completely cooled to cut.
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