Black And White Cheesecake Brownies Recipes

Steps:

• Preheat oven to 350 degrees.
• Melt over hot (not boiling)water, 1-1/4 cups Nestle Toll House semi-sweet chocolate chips; 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 chocolate 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 Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes.
• Cool completely on wire rack; cut into 2-1/4 inch squares.

Steps:

• 1. Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325 degrees F.
• 2. Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
• 3. Beat the cream cheese and remaining 1 1/2 cups sugar until creamy in the bowl of a standing mixer or using a hand mixer. Beat in the eggs 1 at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 cups of the batter (this does not need to be refrigerated) and stir the melted chocolate and almond extract into the remaining batter. (Don't worry if there are tiny flecks of chocolate in the batter, they will bake into the cheesecake.) Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 minutes.
• 4. Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 minutes. Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
• 5. Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with white and semisweet chocolate curls.

Steps:

• Preheat oven to 350 degrees F.
• Melt chocolate and 1/2 cup butter and set aside to cool.
• To make the cream cheese batter, with a whip attachment cream 6 tablespoons butter than add the cream cheese and continue mixing. Add the sugar, beat until fluffy then beat in the eggs, then flour, and vanilla. Set aside.
• For the chocolate batter, in a separate bowl whip the eggs and sugar until fluffy. Stir together the flour, baking powder, salt, and mix into egg mixture. Mix in the melted chocolate and butter, and the extracts.
• In a rectangular pan, lined with parchment, spread half the chocolate mixture. Spread the cream cheese layer over that to cover, then drop remaining chocolate batter by spoonfuls on top then swirl with a knife. Bake for 40 minutes. Cool and cut into bars.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
• In a medium-large saucepan over low heat, melt the butter with the unsweetened chocolate, whisking occasionally, until smooth and fully melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
• Stir in sugar and vanilla until just combined. Stir in the eggs, one at a time. Gently stir in the flour until halfway incorporated. Add the white chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the baking pan and spread to even out the top.
• Bake 20 to 25 minutes, then check the brownies with a toothpick; if they are overly gooey/messy, return them to the oven for another 5 to 10 minutes. (Just be careful not to burn the edges.)
• Allow the brownies to cool completely. Cut into 1-by-2-inch fingers and place on a rack over a baking sheet.
• Melt the almond bark in a double-boiler (or in the microwave in 30-second intervals). Dip one end of each brownie finger into the almond bark and then return to the rack until the coating has hardened, 5 to 10 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm tin with baking parchment. Finely chop 150g of the dark chocolate, and roughly chop the remaining dark chocolate and the white chocolate. Put the finely chopped chocolate in a bowl and melt over a small pan of gently simmering water, or in the microwave. Set aside to cool a little.
• Put the butter and 350g of the sugar in a bowl, and beat until light and fluffy. Add 4 of the eggs, one at a time, beating well between each addition, then sift in the flour, cocoa, baking powder and a good pinch of salt. Finally, stir in the melted chocolate and the chopped chocolate chunks. Scrape the mixture into the prepared tin and smooth the surface.
• Working quickly, tip the cream cheese into a bowl and beat to soften with a spatula. Add the remaining egg, flour and sugar, and mix until just combined. Spoon blobs of the cream cheese mixture onto the brownie until all used up, and use the end of a cutlery knife or a skewer to swirl the 2 mixtures together to create a marbled effect. Bake for 30 mins until just set - it should still have a little wobble when it comes out of the oven, and a skewer inserted into the centre should come out with sticky crumbs. Cool completely in the tin before cutting into squares to serve.