I have some exciting news to share with you! I was the lucky winner this week of a brand-new cookbook called “What Katie Ate” thanks to a great blog I visit often called Something Swanky. Both of these blogs have been a great inspiration for me and I would highly recommend checking them out. You can visit Katie’s blog here and Something Swanky here.
I’m also so excited because this weekend is my girls’ annual shopping trip to the US! I can’t wait to shop for Christmas presents and most of all, baking goods that I can’t get here in Canada (hello, Biscoff!). I plan on spending more time in the food aisles than in the toy section. Sorry kids, but you’ll love all the goodies I’m going to bake up for Christmas! Shopping here I come!
If you’re looking for a dense, moist brownie recipe then look no further. And, if you like cheesecake too, then you have to try this recipe. I’ve never had a cheesecake with a brownie bottom before but I knew I couldn’t go wrong with the combination.
I found two recipes and combined them to make these outrageous bars. I also just discovered Eagle Brand’s Dulce de Leche Sweetened Condensed Milk and I was in heaven! I’m not a big sweetened-condensed-milk-kinda-person but this new version is divine! I’m sure there’s going to be more recipes in the future using it.
- For the Brownie bottom:
- 8 tablespoons salted or unsalted butter, cut into pieces
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- For the Dulce de Leche Cheesecake topping:
- 1/4 cup sugar
- 8 oz. pkg. cream cheese, softened
- 1 large egg
- 1/2 tsp. vanilla
- 1/2 cup Eagle Brand Dulce de Leche Sweetened Condensed Milk
- Preheat oven to 350.
- For the Brownie bottom:
- Line an 8X8 square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. Spray the foil with cooking spray. Set aside.
- Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, and then the flour. Pour into prepared pan.
- For the cheesecake topping:
- In a stand-up mixer, whisk together sugar, cream cheese, egg, and vanilla until smooth and fluffy. Pour over brownie bottom. Pour Dulce de Leche sauce over cheesecake mixture and gently swirl together. I used a wooden skewer to do this and it worked perfect.
- Bake for 45-50 minutes or until toothpick inserted in the center comes out clean.
- Once brownies are cool, remove from pan by lifting foil on each side. Store in an airtight container. Enjoy!
These are the parties that I link to: Link Parties