Toffee Cheesecake Brownies

This month, for Secret Recipe Club, I was assigned Erin's blog. I've visited her blog before, and she has amazingly decadent treats. Decadent. And they're all accessible - because the theme of Erin's blog is making memories with her kids - so many of the recipes are ones she has...wait for it...made with her kids! I needed to bring treats for an office lunch, and when I saw the recipe for Toffee Cheesecake Brownies, I knew it would be the perfect thing. Plus, I had all the ingredients on hand. Score!

Start by combining the chocolate and butter in a medium bowl. (Don't make the same mistake I did and put this in a small bowl. If you use a medium bowl, you can add all the other ingredients later and only have one bowl to wash!)

Melt the butter and chocolate using 50% power in the microwave. I start by heating for 1 minute, then stirring, then heating at 30 second intervals - stirring between each - until it's all melted. Then stir until smooth. Now add the sugar and eggs,

and stir until well combined. Now add in the flour, salt and cocoa.

Finally beat the vanilla and stir in the chocolate chips.

Transfer the brownie batter into a foil-lined 9-inch pan.

Now combine the egg yolk, cream cheese,

sugar and vanilla in a small bowl and use an electric mixer to beat until smooth. Then stir in the toffee bits.

Drop the cream cheese mixture over the brownie batter in the pan

then use a table knife to swirl the cream cheese into the brownies.

Bake for 35 minutes or until the middle is nearly set.

Let cool on a wire rack, then remove the bars from the pan using the foil. Cut into 16 bars. I like these best after they've been refrigerated overnight. You should also store these bars in the refrigerator. Unless you eat all 16 of them in one setting, which I would never judge you for...as long as you have a very large glass of milk.

One year ago: Bananas Foster Souffle
Two years ago: Banana Split Crepes
Three years ago: Easy Crab Cakes
Four years ago: Cashew Chicken

Find more great stuff at Mop it Up Mondays, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Try a New Recipe.

Toffee Cheesecake Brownies

6 Tbsp. butter, cut into pieces
4 oz. semisweet chocolate, chopped
2/3 cup sugar
2 eggs
1/2 cup flour
1 Tbsp. cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips
8 oz. cream cheese, softened
1 egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract
1 cup toffee bits

Melt the butter and chocolate in a medium bowl on 50% power in the microwave. Cook for 1 minute, then stir, then cook at 30 second intervals until the butter is melted and the chocolate is mostly melted. Stir until the mixture is smooth. Using a wooden spoon, beat in the 2/3 cup sugar and 2 eggs. Then add in the flour, cocoa powder, and salt. Stir in the vanilla and chocolate chips. Line a 9x9 pan with foil then coat the foil with nonstick spray. Spread the batter into the pan.

Using a mixer, beat together the cream cheese, egg yolk, 5 Tbsp. of sugar, and vanilla until smooth. Stir in the toffee bits. Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife to swirl the cheesecake through the brownie mixture.

Bake at 350 for 35 minutes or until the batter in the center of the pan is just set. Remove from the oven and allow to cool. Lift out the brownies using the foil and cut into squares. Store in the refrigerator. Makes 16 bars.

This month, for Secret Recipe Club, I was assigned Erin's blog. I've visited her blog before, and she has amazingly decadent treats. Decadent. And they're all accessible - because the theme of Erin's blog is making memories with her kids - so many of the recipes are ones she has...wait for it...made with her kids! I needed to bring treats for an office lunch, and when I saw the recipe for Toffee Cheesecake Brownies, I knew it would be the perfect thing. Plus, I had all the ingredients on hand. Score!

Start by combining the chocolate and butter in a medium bowl. (Don't make the same mistake I did and put this in a small bowl. If you use a medium bowl, you can add all the other ingredients later and only have one bowl to wash!)

Melt the butter and chocolate using 50% power in the microwave. I start by heating for 1 minute, then stirring, then heating at 30 second intervals - stirring between each - until it's all melted. Then stir until smooth. Now add the sugar and eggs,

and stir until well combined. Now add in the flour, salt and cocoa.

Finally beat the vanilla and stir in the chocolate chips.

Transfer the brownie batter into a foil-lined 9-inch pan.

Now combine the egg yolk, cream cheese,

sugar and vanilla in a small bowl and use an electric mixer to beat until smooth. Then stir in the toffee bits.

Drop the cream cheese mixture over the brownie batter in the pan

then use a table knife to swirl the cream cheese into the brownies.

Bake for 35 minutes or until the middle is nearly set.

Let cool on a wire rack, then remove the bars from the pan using the foil. Cut into 16 bars. I like these best after they've been refrigerated overnight. You should also store these bars in the refrigerator. Unless you eat all 16 of them in one setting, which I would never judge you for...as long as you have a very large glass of milk.

One year ago: Bananas Foster Souffle
Two years ago: Banana Split Crepes
Three years ago: Easy Crab Cakes
Four years ago: Cashew Chicken

Find more great stuff at Mop it Up Mondays, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Try a New Recipe.

Toffee Cheesecake Brownies

6 Tbsp. butter, cut into pieces
4 oz. semisweet chocolate, chopped
2/3 cup sugar
2 eggs
1/2 cup flour
1 Tbsp. cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips
8 oz. cream cheese, softened
1 egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract
1 cup toffee bits

Melt the butter and chocolate in a medium bowl on 50% power in the microwave. Cook for 1 minute, then stir, then cook at 30 second intervals until the butter is melted and the chocolate is mostly melted. Stir until the mixture is smooth. Using a wooden spoon, beat in the 2/3 cup sugar and 2 eggs. Then add in the flour, cocoa powder, and salt. Stir in the vanilla and chocolate chips. Line a 9x9 pan with foil then coat the foil with nonstick spray. Spread the batter into the pan.

Using a mixer, beat together the cream cheese, egg yolk, 5 Tbsp. of sugar, and vanilla until smooth. Stir in the toffee bits. Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife to swirl the cheesecake through the brownie mixture.

Bake at 350 for 35 minutes or until the batter in the center of the pan is just set. Remove from the oven and allow to cool. Lift out the brownies using the foil and cut into squares. Store in the refrigerator. Makes 16 bars.