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Categories:
base vegetable oil sugar vanilla eggs flour dark cocoa baking powder salt topping cream cheese egg sugar vanilla toppings raspberry preserves chocolate chips
Viewed: 68 - Published at: 2 years agoIngredients
- For the brownie base
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup flour
- 1/3 cup dark cocoa (Hershey's Special Dark)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- For the cheesecake topping
- 8 ounces cream cheese
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla
- Other toppings
- 2 tablespoons raspberry preserves
- 1/3 cup chocolate chips
Method
- Preheat oven to 350 degrees F.
- Make the brownie base. Blend oil, sugar, eggs, and vanilla in a mixing bowl. Beat well with a spoon or spatula. Combine dry ingredients in a separate bowl and slowly add to the egg mixture until well blended. Set aside.
- Make the cheesecake topping. Soften the cream cheese. Add the eggs, sugar, and vanilla. Beat with a whisk until smooth. Set aside.
- Assemble the brownies. Grease a 9 inch square pan. Add the brownie base and level batter. Dollop small portions of raspberry preserves over the batter. Drizzle cheesecake topping over the batter to evenly cover it. Run a knife through (about 5 times in each direction) to swirl the brownie and cheesecake batters. Sprinkle with chocolate chips. Bake at 350 degrees F for 45 minutes or until a toothpick comes out clean from the center.
