PEPPERMINT CHEESECAKE BLACK BOTTOM BROWNIES
Excited to share this incredible recipe from my step-mother-in-law, Julie Pitkin. Julie says, "This recipe is adapted from The Sweet Melissa Baking Book. If you're in a hurry, it works just as well to use an 18-ounce box of Ghirardelli dark chocolate or double chocolate brownie mix as the base layer. Follow the package directions to mix the batter, and pour into the prepared 9 x 13-inch pan as directed below." This is one of the most amazing desserts I have ever tasted - enjoy!
Provided by Steve Young @HotDill
Categories Cakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
- In a double boiler or microwave-safe bowl melt the chocolate and butter, mixing until smooth. Set aside to cool.
- In a medium bowl whisk together the flour, salt, and baking powder.
- In a large bowl whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture. Using a spoon or whisk, mix until incorporated. Add the flour mixture and stir just until combined. Pour the brownie mixture into the prepared pan. Set aside while making the cheesecake layer.
- For the cheesecake layer, using a mixer with a paddle attachment, cream together the salt, cream cheese, and butter until light and fluffy, about 5 minutes. Add the eggs, 2 at a time, mixing well after each addition. Stir in the vanilla.
- Pour the cheesecake mixture on top of the brownie layer. Sprinkle the peppermint and chocolate chips evenly over all.
- Bake at 325° for 1 hour and 10 minutes, or until the sides are golden brown and a toothpick inserted in the center comes out clean.
- Cool fully before cutting into squares. Store any leftovers in an air-tight container in the fridge up to one week.
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