These.were.delicious. I must admit upon first bite I wasn’t that impressed because the texture seemed odd. I then realized because I
am super impatient normally eat brownies right after they come out of the oven, that is what I did here. Maybe that wasn’t the best approach so, I let them cool and tried them again- sucess! This is one of the few times I’ll ask you to refrain from hot brownies, these are much better upon cooling 🙂 I think it’s the cheesecake quality, as much as I like cheesecake it tastes odd hot- as do these. Remember that when these beauties come out of the oven and you’re tempted to dig in…your patience will be rewarded!
1 stick butter
1/3 cup semi-sweet chocolate chips
1 cup sugar
1 1/2 tsp vanilla
2 tsp red food coloring
2/3 cup flour
pinch of salt
1 (8oz.) package cream cheese, softened
1/3 cup sugar
Preheat oven to 350 degrees. Spray 8×8 pan or line with parchment. Slowly melt butter and chocolate chips in a pot, stirring constantly to prevent burning. Set aside chocolate mixture to cool. In bowl mix together sugar, eggs, food coloring, and vanilla. Slowly mix in chocolate & butter mixture. Add flour & salt and mix until just combined. Pour into prepared pan. In separate bowl mix together cream cheese, sugar, and egg. Drop cheesecake mixture by heaping spoonfuls onto batter, and gently swirl with knife. Bake for 35 minutes or until edges are slightly browning. Let them cool completely in pan- trust me on this guys! THEN, enjoy!
Adapted from Baking Bites