Blackout Brownie Bottom Cheesecake ~ Stand aside graham cracker crust, this cheesecake has been bottomed out with a soft brownie crust. Like a one-two punch, the brownie and cheesecake pairing makes for a delicious knockout combination.
Blackout Brownie Cheesecake
I don’t know what it is about brownies, but brownies or the addition of them to anything clears a dessert plate faster than almost any of my other desserts.
I think it has someting to do with brownies being one of those classic comfort sweets that is universally enjoyed. Add the cheesecake and it becomes the yin to the yang of this dessert. Continue reading Blackout Brownie Bottom Cheesecake
Black and White Brownie Bars – The crème de la crème of brownie bars. These brownies have a moist fudgey inside and a chewy outside, add the silky cream cheese layer and you will be reaching for your eating pants.
Black and White Brownies
Strange as it may sound, I don’t usually eat too many of my sweets once finished. After tasting the batter along the way, nibbling a corner as it comes out of the oven and then a second nibble once cooled—I pretty much have my fill of it. But with these, the chocolate and cream cheese pairing intoxicates me and my OCD inclination to finish what I start surfaces. So as usual from oven to mouth, I was third of the way through the pan when my three-year-old reminded me we don’t have sweets before dinner—Yep, thanks, Buzz Killington.
These are so easy and so good; it may just become your go-to brownie recipe.
A few notes:
• These are terrifically easy to make. I generally use a scale for most baking to measure everything out, but this recipe is pretty forgiving so you can bypass the scale on this one.
• The lattice top is accomplished by placing 1 cup of batter in a pastry bag and piping it onto the cream cheese topping with a #3 tip.
• I made these just the other day and piped a shamrock for every cut square instead of the lattice and it turned out super. If you choose to do a motif, don’t forget the batter will expand on top of the cream cheese while in the oven.
• My secret to making this one of the best brownies: Scharffenberger’s Cocoa Powder. It packs a nice mellow chocolatey flavor without overwhelming the cream cheese and the texture of the brownie.
• If you forget to soften your butter, melt the stick ¾ of the way through in the microwave. Oddly, this doesn’t seem to affect the recipe.
