Chocolate Chip Cream Cheese Bars

Chocolate Chip Cheesecake Bar 2
This is a rich dessert.  I cut the pieces a tad too big, so most people had to finish it in a few sittings.  For next time, I would know to cut it up in small brownie squares for better consumption.  Other than that, I thought the cookie was quite tasty.  Not too sweet, so if you’re looking for something sweeter, maybe add another half cup of sugar to the crust.  It was a puuuuuurfect pairing with a cup of coffee in the morning.
Crust Ingredients:
4 cup cake flour
1 tsp baking soda
1 tsp salt
1 1/3 cups butter, room temperature
1/2 cup sugar
1 1/3 cups brown sugar
2 eggs
3 tsp. vanilla
3 cups chocolate chipsFilling Ingredients:
1 cup softened cream cheese
½ cup sugar
1 egg
1 tsp. vanilla
Preheat oven to 350oF.

Line a 9″ x 13″ inch baking pan with parchment paper or aluminum foil and spray with nonstick spray.

In a medium bowl, whisk together flour, baking soda and salt for crust.

In a large bowl, cream together butter, brown sugar and sugar until fluffy.  Add egg and vanilla and beat until incorporated.

Slowly mix in the flour mixture and mix until just combined.  Fold in the chocolate chips.

Press half of the mixture into the bottom of the prepared pan to form an even layer.

In a small bowl, combine filling ingredients and beat until blended.  Spread filling over the cookie dough layer and level.

Crumble remaining crust dough over the filling layer.  Refer to the photo below.  (I rolled the dough into a small strand, similar to a chopstick and broke off pieces)

Chocolate Chip Cheesecake Bar 1

Bake for 40 minutes, or until cheesecake is set and cookie dough has browned.

Allow to cool completely and chill before slicing.  Enjoy!


Mint Chocolate Chip Cheesecake Brownies

Just in time for St. Patrick’s Day!  I decided to try something out of my comfort zone.  I think this would be a selective crowd, as mint doesn’t seem like a thing that everyone likes.  I thought the taste was good, but the color was not as green as it should be .  After beating 6 drops of food coloring, it was a light green tint, which I thought was a nice green.  However, after baking, it wasn’t as green as it was with the raw batter.  If you decide to try this recipe, you may want to give the cheesecake batter a quick taste test to see if the mint was vibrant enough for your liking.
Cheesecake Brownie Uncut

Ingredients for brownie:
1/2 cup butter
1 cup semi-sweet chocolate chips
1 1/4 cups sugar
3 eggs
1 tsp. vanilla extract
3/4 cup cake flour
1/4 tsp.salt

Ingredients for cheesecake layer:
8 ounces cream cheese, softened (I used the spreadable kind)
1/4 cup sugar
1 egg yolk
3 tsp. pure peppermint extract
6 drops green food coloring
2/3 cup semi-sweet chocolate chips

Preheat oven to 350°F.  Prepare 11″ x 7″ baking pan with aluminum foil, covering the bottom and all sides.

Brownies:  Melt butter and semi-sweet chocolate on a double boiler, stirring constantly, until completely dissolved.  Let the mixture cool to room temperature.

Whisk sugar into cooled chocolate mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt.

Cheesecake Batter:  Be sure that the cream cheese is soft.  Beat the softened cream cheese, sugar, egg yolk, peppermint extract, and food coloring in a medium bowl until completely smooth. Then, stir in the chocolate chips.

Pour brownie batter into prepared pan, reserving 1/4 cup of batter.  Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.  Top the cream cheese mixture with the reserved 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern and evenly smooth out the batter.  Sprinkle additional chocolate chips on top of the batter.

Bake brownies for 30-35 minutes, or tester comes out clean.  Cool completely, before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.

Cheesecake Brownie


Coffee Chocolate Brownies

I love brownies!!!  Brownies have always been my ultimate favorite, when it comes to baking.  In my opinion, it seems like it has always been a great accomplishment with the least amount of work, the least amount of ingredients and a great satisfaction when it comes to the final product.  Brownies are quite versatile as a snack by itself, or dressing it up with a quick frosting or even a ganache.  If you’re looking to fancy it up, a scoop of ice cream and a little drizzle will dress it up very nicely.

6 oz dark chocolate chips
3 oz semi-sweet chocolate chips
2/3 cup butter
1 tsp instant coffee
⅓ cup boiling water
3 eggs, room temperature, beaten
1¾ cup sugar
1 cup cake flour
1-2 tbsp. cocoa powder to coat the pan
1 cup of walnut (optional)

Preheat oven to 325°F.  Grease and flour 9″x 13″ baking pan with cocoa powder making sure to tap out all excess powder.

Melt both the dark and the semi-sweet chocolate chips and butter together in a double boiler until chocolate has fully melted.

Combine boiling water and instant coffee, stirring to dissolve coffee granules. Pour coffee into melted chocolate and stir until fully combined.  Cool to room temperature.

In a large bowl, beat eggs in a mixing bowl until light and frothy.  Add the sugar and beat for two minutes on medium speed.  Reduce speed to low and beat in room temperature chocolate-coffee mixture.  Stir in flour just until combined.

Pour into prepared pan. Sprinkle the walnuts on to of batter.  Bake for 40 minutes or until brownies are set.

Coffee Chocolate Brownies 2