Recipe By: Mary Rapoport
This is the perfect ending to your special tail gate party. Slice and cover the brownie in the baking pan and store in your cooler for a surprise ending to your tail gate event. If you like cheesecake (who doesn’t?) and you like brownies (who doesn’t?), you’re going to love this one. Save some time by melting chocolate/butter mixture in the microwave in 30 second increments, stirring in between. You can make this ahead, freeze and take it, right out of the freezer.
Cheesecake topping: 4 tsp. flour
3 T. butter, softened
8 oz. pkg. cream cheese, softened
3 T. sour cream
¾ cup sugar
1 tsp. vanilla extract
Preheat oven to 350°. Spray an 8 x 8” baking pan.
In medium bowl, cream butter, cream cheese and sugar until light and fluffy.
Blend in flour; add eggs, one at a time; sour cream; and vanilla.
Beat until smooth; set aside.
8 oz. semi-sweet chocolate
6 T. butter
¾ cup flour
¾ cup sugar
¾ tsp. vanilla extract
In top of a double boiler, melt chocolate, butter and sugar, stirring until sugar is dissolved.
Remove from heat.
Add eggs, one at a time, beating by hand after each addition.
Stir in flour, ¼ cup at a time, until thoroughly combined.
Stir in vanilla.
Pour brownie mixture into pan; spread evenly over bottom and gently pour cheesecake topping over brownie base.
Bake for 35 minutes or until mixture is firm to the touch in the center.
Cool completely in pan on wire rack.
Cover and store in refrigerator.
Cut into 12 or 16 squares.