Dark Chocolate Cheesecake Brownies– oh YUM!

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Brownies are my favorite baked good, hands down.  Don’t get me wrong, I love peanut butter cookies, there is nothing like apple pie on Thanksgiving, and there isn’t a substitute for birthday cake.  But if I had to choose one baked good to bake for myself, it would be brownies.

THESE are dark chocolate cheesecake brownies!! The cheesecake is made with cream cheese and goat cheese, just like the filling I used in my Red Wine Cake/Cupcakes!  The goat cheese may sound unusual, but it adds a unique flavor and combines well with the cheesecake and chocolate!

Why did I bake these? To bring into work! 🙂 What better to get you through hump day, eh??

Try ’em out yourself!

Dark Chocolate Cheesecake Brownies!!

Ingredients
Brownies:
2 sticks butter, melted
2 cups granulated sugar
2 tsp vanilla
4 eggs
3/4 unsweetened special dark cocoa powder, sifted (I used Hershey’s)
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Cheesecake layer:
8oz cream cheese, room temperature
8oz chevre goat cheese, room temperature
2/3 cup sugar
1/4 tsp salt
1 tsp vanilla
2 eggs
2/3 cup sour cream

Directions:
Prepare the cheesecake layer:
Beat the two cheeses together in a large bowl until creamy. Add the sugar, salt, vanilla, and eggs. Beat well. Add the sour cream and fold it in just until combined. Set aside.
Prepare brownies
1) Preheat oven to 325 degrees F. Line a 13 x 9 inch pan with foil and spray with non-stick cooking spray.
2) In a small bowl, whisk together the flour, baking powder, and salt.
3) In a large bowl, melt the butter. Add in sugar and vanilla and mix well. Add the eggs and beat until well combined. Stir in the cocoa powder. Fold in the flour mixture.
Assemble!
Pour half of the brownie batter in the pan, spreading carefully to make an even, thin layer. Then pour in the cheesecake layer, reserving just a little bit to swirl on top. Spread the rest of the brownie batter on top. Dot the reserved cheesecake mixture on top and swirl, so that it looks like this!

Place in the preheated oven and bake for 35-50 minutes (start checking at 35min). Remove when the middle isn’t as jiggly (yes, seriously, I said jiggly). Cool completely in the pan on a cooling rack. Cover and store in the refrigerator until you’re ready to eat/serve them!!

What’s your favorite dessert?!

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