Choco-Cheesecake Squares
By
Kathy de Campos, Johannesburg, South Africa
A delicious fudgy brownie, combined with the creamy deliciousness of cheesecake. Sure to be a hit.
Preparation time
45 minutes
Cooking time
30 minutes
Total time
1 hour, 15 minutes
Yield
16 Servings
Ingredients
1⁄3 cup butter (softened) 1⁄3 cup light brown sugar (packed) 1 cup all-purpose flour (plus 1 Tablespoon, divided) 1⁄2 cup pecans (chopped) 1 cup semi-sweet chocolate chips 8 ounces cream cheese (1 package) 1⁄4 cup granulated sugar 1 egg (large) 1 teaspoon vanilla 1 tablespoon powdered sugar 1 tablespoon unsweetened cocoa powderInstructions
Preheat oven to 350ºF.
Grease an 8-inch square baking pan, set aside. Beat butter and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy, scraping down the sides of the bowl once.
Add 1 cup flour. Beat at a low speed. Scraping down the sides of the bowl once. Stir in the pecans with a mixing spoon. Mixture will be crumbly. Press evenly into prepared pan. Bake for 15 minutes.
Place chocolate chips in a 1-cup glass measure. Microwave on HIGH for 2-3 minutes or until melted, stirring after 2 minutes. Beat cream cheese and granulated sugar in a medium bowl with an electric mixer at medium speed until light and fluffy, scraping down the sides of the bowl once. Add remaining tablespoon of flour, egg, and vanilla; beat at low speed until smooth. Gradually stir in melted chocolate, mixing well.
Pour cream cheese mixture over partially baked crust. Return to oven; bake for 15 minutes or until set. Remove pan to a wire rack and cool completely.
Combine powdered sugar and cocoa in a cup. Place in fine mesh strainer; sprinkle over brownies if desired. Cut brownies into 2-inch squares.
Store tightly covered in refrigerator or freezer for up to 3 months.
Recipe Type(s)
