Cheesecake Brownies

Recipe Ingredients

		Brownie Base
12 oz	340g	Nestle toll house little bits semi-sweet - divided chocolate
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	49g / 1.7oz	Butter - softened
2		Eggs
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Salt
2/3 cup	41g / 1.4oz	All-purpose flour
		Cheesecake Topping
8 oz	227g	Cream cheese - softened
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Butter - softened
2		Eggs
2 tablespoons	30ml	Milk
1 tablespoon	15ml	All-purpose flour
1/2 teaspoon	2.5ml	Almond extract
3/4 cup	177ml	Nestle toll house little bits, reserved from 12 oz- package

Recipe Instructions

Brownie Base:

Preheat oven to 350F.

Melt over hot (not boiling) water, 1 1/4 cups little bits; stir until smooth. Set aside.

In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted morsels and flour; mix well. Spread into foil lined 9-inch square baking pan.

Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining 3/4 cup little bits. Pour over Brownie Base.

Bake at 350F for 40-45 minutes. Cool completely on wire rack; cut into 2 1/4 inch squares.

Notes: Best made in two batches

Source:
BJ Hughes (the Beeje)

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