Cooking Through "The Baker's Man": Chocolate Chip Cheesecake Brownie

Sometimes when you need a bit of comfort, sharing a dessert with a good friend, while you’re both tucked away in a bakery’s corner booth surrounded by the smell of baking cookies gives you that. Sometimes when you need a bit of comfort, you don’t want to pick only one dessert from the menu. You want two or three. Why can’t you have that?

One day when Lily needed a break and didn’t feel like choosing between her favorite bakery desserts, she asked Anna to create something new that would give her multiple desserts in one.

What Anna came up with is a combination cheesecake, chocolate chip cookie, and brownie. After she’d made the dessert, she poured two cups of coffee, grabbed two forks from the back room, and she and Lily sat at a table and ate the cheesecake brownie dessert straight from the cake plate.

Chocolate Chip Cheesecake with Brownie Crust

Serves: 10–12 servings

Difficulty Level: Easy

Ingredients

1 box dark chocolate brownie mix

⅓ c water

⅓ c canola oil

1 large egg

16 oz cream cheese, softened

1 c granulated sugar

1 tsp vanilla extract

¾ c heavy cream

1 c mini chocolate chips

How to Make

1. Preheat oven to 325°. Lightly grease a 9-inch round springform pan.
2. Stir together brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer batter to prepared pan and spread evenly.
3. Bake 45–50 minutes or until a pick inserted into the center comes out with moist crumbs.
4. Cool completely in pan.
5. Using an electric mixer on medium speed, beat cream cheese and sugar until blended and smooth. Mix in vanilla.
6. Using an electric mixer with a whisk attachment, beat cream at medium-high speed until soft peaks form.
7. Fold whipped cream into cream cheese mixture. Gently stir in chocolate chips.
8. Transfer filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.

 The Baker's Man can be purchased in paperback or for the Kindle from Amazon.