Cheesecake Brownie

What about a cheesecake brownie? This one is topped off with a sour cream topping. It really needs to refrigerate at least 8 hours if you can wait that long.

Cheesecake Brownie Recipe

1 1/4 c. semi-sweet chocolate chips
1/2 c. sugar
1/4 c. softened butter
2 eggs
1 tsp. Vanilla
1/2 tsp. Salt
2/3 c. flour

8 oz. softened cream cheese
1/2 c. sugar
2 Tbsp. softened butter
2 eggs
2 Tbsp. Milk
1 Tbsp. Flour
1/2 tsp. almond extract
3/4 c. semi-sweet chocolate chips

2 c. sour cream
1/4 c. sugar
1 tsp. Vanilla

Preheat your oven to 350 degrees.

Melt chocolate chips in a double boiler until smooth and set aside. Combine the sugar and butter and beat until creamy and then add the eggs, vanilla and salt and cream everything together. Add the melted chocolate and the flour and mix well. Spread in foil-lined 9-inch baking pan.

In a large bowl, combine the cream cheese, sugar and butter. Beat until creamy and then add the eggs, milk, flour and the almond extract. Beat well. Stir in the chocolate chips. Pour this mixture over the Brownie Base. Bake at 350 degrees for 40 minutes. Cool before topping.

Mix together the sour cream, sugar and vanilla and spread over the cheesecake.

Refrigerate your cheesecake brownie overnight or at least 8 hours.