The Half-Brownie Half-Cheesecake

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The other day I was craving for a brownie. The decadent, dark-chocolatey kind of brownie. As I was going through my hand written recipes book (thanks dad for that gift many years ago) I stumbled on this half-brownie half-cheesecake.

Hum Hello! Yes that’s what we will have for dessert, thank you very much!

I don’t have a lot to say about this recipe. Mainly because I can’t remember when I last made it. Consequently, I have no memory related to it.

So as my house was slowly being taken hostage by the wonderful smell of what I now call the “The brownie who wanted to be a cheesecake” that was baking in the oven, I decide to make a note in my written recipes book, next to this dessert: to do on stormy evening when everything around is quiet.

Here’s to this new tradition.

You will need:
250g of cream cheese
1 1/4 cups of sugar
3 eggs
2 teaspoons of vanilla
1/2 cup of butter, melted
2/3 cup of flour
1/2 cup of cocoa powder
1/2 teaspoon of baking powder
a pinch of salt
4 tablespoons of milk
1/2 cup of chocolate chunks

In a bowl, beat the cream cheese with 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla.

In another bowl, mix the remaining sugar, flour, cocoa powder, baking powder, and salt.

In a third bowl, whisk two eggs with the melted butter, 3 tablespoons of milk and the remaining vanilla.

Slowly add the second mix (cocoa mix). This will be your brownie layer.

Of that mix, put aside about 1/4 cup. Add 1 tablespoon of milk to this portion and gently mix.

Add the chocolat chunks to the brownie mix and pour it in a sqaured buttered baking pan.

Lay the cream cheese on top of the brownie.

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On top, either pour the chocolate mixed with the milk or make lines with a piping-bag.

With a knife, either make some twists, to mix the chocolate with the cream cheese, or make straight lines for a cleaner look.

Brownies Side by Side

Bake at 350F for 35 to 40 minutes. Let it cool and cut in squares. Delicious.

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