Brownies have always been a favourite dessert of mine, but, then again, I sometimes find it difficult to choose one dessert over another. Sometimes I’m in the mood for Brownies and other times, it may just be going to the store and grabbing a Kit Kat bar. Of course, there’s a lot to be said for cheesecake as well, so where do you begin?
If you are somebody that can’t decide which dessert you like best, this one may just finally be your favourite. It is the Kitcat cheesecake Brownie recipe that has everyone talking. It doesn’t matter if you’re making it for an after dinner dessert or if you are taking it to a summer barbecue, this is the one that everybody is going to remember. In fact, you may just become famous for this recipe.
When it comes to ultimate sweet treats, there is nothing quite like a combination of desserts to put things over the top. Try this once and you will find that it becomes a regular in your home.
Ingredients:
For the brownie
1/2 cup (4 ounces) unsalted butter, room temperature
1 1/2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa powder
1 1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg, room temperature
3/4 cup all-purpose flour
20 individual Kit Kat wafers (5 regular-sized Kit Kat bars)
For the cheesecake
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs, room temperature
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Directions:
For the brownies, preheat the oven to 350 degrees. Line an 8×8 pan with parchment paper.
In a medium saucepan, melt together the butter and unsweetened chocolate until smooth. Remove from the heat and whisk in the cocoa powder, sugar, and salt (the batter will be really thick and grainy – keep going).
Beat in the vanilla and egg. Whisk in the flour. Scrape the batter into the baking pan and smooth the top with a spatula.
If you haven’t already, break the Kit Kat bars into individual wafers. Gently press the wafers on top of the brownie batter in one layer (you will make 2 rows with 10 wafers each). Set aside while you make the cheesecake layer.
For the cheesecake, in a large mixing bowl, beat together the cream cheese and sugar until smooth, about 2-3 minutes. Add the eggs one at a time, beating 1 minute after each addition. Beat in the lemon juice and vanilla.
Pour the cheesecake on top of the Kit Kat layer, smoothing it out. Bake 35-40 minutes or until the top is firm but still wiggles a little bit (a toothpick should come out clean). Let cool completely to room temperature then refrigerate at least 4 hours or overnight. Let the pan sit at room temperature for 15-30 minutes before cutting. Store in an airtight container in the refrigerator for up to 1 week.