I have a theory about children and desserts: the more sweet items crammed into one recipe, the better they like it. So, if your kids like brownies, cheesecake and chocolate candy, they'll love these.
What you'll need
- 6 oz. bittersweet chocolate, coarsely broken
- 3 oz. unsweetened chocolate, coarsely broken
- 16 oz. cream cheese, softened
- 2 cups sugar, divided
- 4 large eggs, at room temperature
- 1 tbsp. vanilla extract, divided
- 1 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/4 tsp. salt
How to make it
- Preheat the oven to 350 degrees. Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the sides of the pan. Lightly butter the bottom and sides of the foil.
- Heat the chocolates in a microwave oven on High for 1 to 2 minutes, stirring halfway through cooking, until melted. Let stand at room temperature for 10 minutes.
- In a large bowl, beat the cream cheese and 1/3 cup of the sugar on medium speed until smooth. Beat in one of the eggs and 1 teaspoon of the vanilla extract.
- In another large bowl, beat the butter and remaining 1 2/3 cups of sugar until combined. One at a time, add the remaining 3 eggs, beating well after each addition.
- Blend in the melted chocolate and the remaining 2 teaspoons of vanilla extract. On low speed, mix in the flour and salt, just until combined.
- Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Spread the cream cheese mixture evenly over the batter. Spoon the reserved chocolate batter over the cream cheese mixture.
- Pull a table knife through the layers of the batter in a zigzag fashion to create a marbleized effect. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out slightly moist.
- Cool in the pan. Then, using the two ends of the foil as handles, lift out of the pan. Cut into bars. Makes 24.
