Saturday, March 21, 2009


It's no secret that I love cheese.
I'll take it on just about anything,
but my favorite cheese combo
is chocolate/cheese items.

Living magazine featured a recipe for
"Black and White Cheesecake Squares"
and I made them today.
They were everything I dreamed of and more.

Generally I'm not a huge brownie person
-mainly because the boxed kind just sits in my stomach
as a huge mass of chocolate flavored dough,
eventually causing nausea and belly ache.
(technical term)

With homemade brownies this is never the case.
So a big thank you to the folks at Living mag,
for sharing this awesome recipe
which I will now pass on to you.

*sorry dad. I'll do a non chocolate recipe soon.

Best Brownies Ever

  • Vegetable oil cooking spray
  • 2 cups plus 2 tablespoons all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces (2 1/2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 21/2 teaspoons pure vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar


  1. Preheat oven to 325 degrees.
  2. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Line dish with parchment, leaving a 2-inch overhang
  4. on both long sides, then spray parchment.
  5. Sift flour, cocoa powder, baking soda, and salt into a large bowl.
  6. Cream butter and granulated sugar with a mixer until smooth.
  7. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth,
  8. scraping down sides of bowl. Reduce speed to low; add flour mixture.
  9. Increase speed to medium; beat until incorporated.
  10. Reserve 1 cup of dough; cover, and refrigerate.
  11. Press remaining dough into bottom of prepared dish.
  12. Refrigerate for 30 minutes. Bake until base is set and
  13. edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
  14. Mix cream cheese, confectioners' sugar, and remaining egg
  15. and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base;
  16. crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes.
  17. Let cool in dish on wire rack, then lift out using overhang.
  18. Cut into 24 squares. Squares will keep,
  19. covered and refrigerated, for up to 3 days.
I tried to do the copy and paste thing and the numbers got way out of hand.
So just ignore them. Oh and the dough will be very gooey
once it is finished being mixed, put the whole bowl into the fridge
for a few minutes and then spread into pan. It will be much less sticky
and more malleable.

Gah, I tried to find the chee-ee-ee-eese scene from
Old School on youtube to no avail. lame.
So here is a video of bunnies eating carrots instead.

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