Brownie Bottom Cookie Dough Cheesecake Bars

These Brownie Bottom Cookie Dough Cheesecake Bars take indulgence to a whole other level!
The last few days here in Arizona have been wonderfully chilly. Of course, nothing compared to the spring snow storm that’s been happening on the east coast! But here in the desert rain is such a welcomed sight that we relish in the overcast dreariness whenever it does happen.

If the weather drops below 70°F here, you have to stop yourself and think, “Wait a second, you mean I can’t wear a t-shirt like every other day?” It’s a wonderful realization. I’ll jump at any opportunity to wear scarves and boots!

The gloomy and cold weather this past weekend was PERFECT baking weather and I have had the idea for these Brownie Bottom Cookie Dough Cheesecake Bars on my mind for a few weeks now.

Let me just say, I was SO excited to update this recipe for you.

Ingredients

• For the brownies
• 1 stick (113 grams) unsalted butter, melted
• 1 cup (200 grams) granulated sugar
• 1 cup (85 grams) unsweetened natural cocoa powder
• 1/4 teaspoon fine salt
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup (62 grams) all-purpose flour
• For the cookie dough
• 4 tablespoons (57 grams) unsalted butter, at room temperature
• 1/3 cup (67 grams) packed light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 3/4 cup (95 grams) all purpose flour
• 1/2 cup (80 grams) miniature semisweet chocolate chips
• For the cheesecake filling
• 2 (8 ounce, 227 gram) packages cream cheese, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs
• 1 tablespoons all-purpose flour
• 1/4 teaspoon fine salt

Directions

1. For the brownies:
2. Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang.
3. ....................................

for full recipes please see : www.handletheheat.com

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