Ice-Box Cheesecake Brownies
2 c plus 2 tbsp flour
¾ c cocoa powder
1 tsp baking soda
½ tsp salt
10 ounces (2.5 sticks) unsalted butter, softened
2 c granulated sugar
3 large eggs
2 ½ tsp vanilla extract
8 ounces cream cheese, softened
½ c confectioners’ sugar
1. Coat a 9x13 inch dish with cooking spray and line with parchment, leaving a overhand on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda and salt in large bowl. In mixer, cream butter and granulated sugar until smooth. Add 2 eggs and 2 tsp of vanilla, beating until smooth. Reduce speed, and add flour mixture. Increase speed and beat until incorporated.
3. Reserve 1 cup of dough and refrigerate, covered. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes.
4. Bake in a 325 degree oven until base is set and edges are puffy, about 25 minutes. Let cool on wire rack.
5. Mix cream cheese, confectioners’ sugar, and remaining egg and ½ tsp of vanilla in a medium bowl. Spread over cooled base- and crumbled reserved dough on top. Bake until filling is set, 25-30 minutes. Let cool in dish on wire rack. Once cooled, refrigerate until firm and easy to slice.
6. Remove from dish using overhung parchment, and slice into squares. Keep chilled in refrigerator for up to 3 days. Enjoy!
2 c plus 2 tbsp flour
¾ c cocoa powder
1 tsp baking soda
½ tsp salt
10 ounces (2.5 sticks) unsalted butter, softened
2 c granulated sugar
3 large eggs
2 ½ tsp vanilla extract
8 ounces cream cheese, softened
½ c confectioners’ sugar
1. Coat a 9x13 inch dish with cooking spray and line with parchment, leaving a overhand on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda and salt in large bowl. In mixer, cream butter and granulated sugar until smooth. Add 2 eggs and 2 tsp of vanilla, beating until smooth. Reduce speed, and add flour mixture. Increase speed and beat until incorporated.
3. Reserve 1 cup of dough and refrigerate, covered. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes.
4. Bake in a 325 degree oven until base is set and edges are puffy, about 25 minutes. Let cool on wire rack.
5. Mix cream cheese, confectioners’ sugar, and remaining egg and ½ tsp of vanilla in a medium bowl. Spread over cooled base- and crumbled reserved dough on top. Bake until filling is set, 25-30 minutes. Let cool in dish on wire rack. Once cooled, refrigerate until firm and easy to slice.
6. Remove from dish using overhung parchment, and slice into squares. Keep chilled in refrigerator for up to 3 days. Enjoy!
4 comments:
How funny! I just pulled up this recipe today & bought stuff at the store to have for a ward dessert night. I was texting you questions without even knowing you were making them today! I must be psychic...
Sounds lovely. Do you actually do the parchment paper lining? Sounds like too much effort (although I guess it saves you cutting time)...
shelly-
david and i both LOVE parchment. since we have it, i use it, but i'm sure it would be okay otherwise (just not quite as easy to lift out of the tray to cut).
sarah-
i thought you were txting me because of the post. isn't it simply the best?!
Delish. I'm eating way too many of them and am a little over-sugared, but whoa - they are good.
Post a Comment