Title: Black & White Cheesecake Brownies
Categories: Cookie
Yield: 16 Servings

--------------------------------BROWNIE BASE--------------------------------
1 pk (12-oz) Nestle Toll House
-little bits semi-sweet
-chpcolate; divided
1/2 c Sugar
1/4 c Butter; softened
2 Eggs
1 ts Vanilla extract
1/2 ts Salt
2/3 c All-purpose flour

-----------------------------CHEESECAKE TOPPING-----------------------------
1 pk (8-oz) cream cheese;
-softened
1/2 c Sugar
2 tb Butter; softened
2 Eggs
2 tb Milk
1 tb All-purpose flour
1/2 ts Almond extract
3/4 c Nestle Toll House Little
-Bits semi-sweet chocolate;
-reserved from 12-ounce
-package

Brownie Base: Preheat oven to 350 degrees. Melt over hot (not boiling)
water, 1-1/4 cups Nestle Toll House Little Bits semi-sweet chocolate; stir
until smooth. Set aside. In large bowl, combine sugar and butter; beat
until creamy. Add eggs, vanilla extract and salt; mix well. Add melted
chocolate and flour; mix well. Spread into foil-lined 9-inch square baking
pan.

Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter;
beat until creamy. Add eggs, milk, flour and almond extract; beat well.
Stir in remaining 3/4 cup Nestle Toll House Little Bits semi-sweet
chocolate. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes.
Cool completely on wire rack; cut into 2-1/4 inch squares. Makes sixteen
2-1/4 inch brownies.

From . Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.