1/3 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
2 Safest Choice™ Pasteurized Eggs
1 teaspoon vanilla extract
8 oz semisweet chocolate (chips or chunks)
6 tablespoons butter, diced
4 Safest Choice™ Pasteurized Eggs
1 1/2 cups Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
2 teaspoons vanilla extract
1 1/4 cups Gold Medal Flour® all-purpose flour
1 teaspoon baking powder
pinch of salt
Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
In a mixing bowl add butter, cream cheese and sugar. With the paddle attachment on, beat on low speed until creamy.
Stir in the 2 eggs and vanilla extract and beat until just combined.
Set the cheesecake filling aside while making the brownie batter.
To make the brownie batter, start by melting the chocolate with the butter in a heatproof bowl. ( You can microwave for 60 to 90 seconds or place on top of a pot with simmering water and stir until melted)
In a clean mixing bow, beat on medium high speed the 4 eggs with the sugar until thickened and pale in color, about 5-7 minutes. Stir in the vanilla extract.
With the mixer on low speed, stir the melted chocolate into the egg mixture and stir to combine.
Gently, fold in the flour, baking powder and salt. Stir to combine.
Pour half or more of the brownie batter into the prepared pan.
Drop spoonfuls of cheesecake filling over the layer of brownie batter in the pan.
Drizzle the remaining brownie batter over the cheesecake layer.
Optional, with a butter knife, you can make some swirls (I didn’t)
Bake the cheesecake brownie in the hot oven for 40 minutes or until just set.
Remove the pan from the oven and let cool completely on a wire rack. before cutting into bars.