Intense and fudgy with a layer of cheesecake, these brownies are flecked with sliced almonds and extra chocolate chips.
Keyword almond, brownies, cheesecake, chocolate
Prep Time 25minutes
Cook Time 55minutes
resting time 2hours
Total Time 1hour20minutes
FOR THE CHEESECAKE LAYER:
8ouncescream cheeseat room temperature
1 teaspoonalmond extract
1 extra-large egg
FOR THE BROWNIES:
6tablespoons unsalted butter
1/2teaspoon espresso powder(optional)
2extra large eggs
1 teaspoon almond extract
1/2 teaspoonvanilla extract
3/4cup + 1 tablespoonall purpose flour
MAKE THE CHEESECAKE FILLING:
In a medium bowl, beat the cream cheese until smooth and fluffy. Add the sugar, almond extract, cream and egg. Beat until smooth and set aside.
MAKE THE BROWNIES:
Preheat the oven to 350°. Spray an 8x8" pan with vegetable spray and line it with a piece of parchment paper cut to fit the bottom of the pan with additional 5-6" of overhang on each side. Set aside.
In a small saucepan, combine the butter and unsweetened chocolate and heat over medium low heat stirring occasionally until mixture is melted, glossy and smooth. Stir in the espresso powder until dissolved, if using. Set aside.
In a large bowl, combine the eggs, almond extract, vanilla extract, and salt and sugar and beat until thick and pale yellow, about 2 minutes. Fold in the flour until combined.
Pour the chocolate mixture into the batter and fold it in until completely blended. Stir in 1/2 cup of chocolate chips and 1/2 cup of sliced almonds.
Spread 2/3 of brownie batter evenly into the prepared pan. Pour the cheesecake layer on top of the brownie layer and spread across the pan. Drop spoonfuls of the remaining brownie batter over the cheesecake layer and swirl it into the cheesecake layer.
Sprinkle the remaining almonds and chocolate chips over the brownie mixture and bake for 45 minutes or until set. Remove from the oven and allow to cool for several hours before slicing.