Recipes

Preheat oven to 350ºF. Lightly spray the Baker’s Edge with non-stick cooking spray.

First, make the brownie base. Combine the flour, baking soda and salt in a small

bowl.

In a medium bowl, sitting over a simmering pot of water (make sure the bottom of the

bowl does not touch the water) melt the butter and chocolate, stirring occasionally

until melted and then remove from the heat. Stir in the sugar to the chocolate

mixture. Stir in one egg at a time followed by the vanilla extract. Stir in the flour

mixture.

To make the cheesecake filling, combine the cream cheese and butter in a small

bowl until smooth and creamy. Stir in the sugar and vanilla extract. Stir in the egg

yolks, one at a time. Add the flour and stir to combine.

Pour the brownie base into the prepared pan. Pour the cheesecake filling on top of

the brownie base. Using a non-stick safe utensil, swirl the cheesecake into the

brownie base making sure not to mix the two completely.

Bake for 45-50 minutes or until a toothpick inserted into it comes out with moist

crumbs. Cool the brownies completely in the pan.