How would you like to taste cake, brownie and cheesecake all in one bite? Over the years, these squares have been great for any kind of gathering. They’re always a crowd pleaser and have left some kind of confusion as to “what they are”. The moist chocolate texture, luscious cheesecake swirl sprinkled with chocolate chips, then cut into bite size squares gives this 3 in 1 dessert it’s rave reviews.
This is one of those rare times when I didn’t adjust or tweak something in a recipe. I’ll offer some advice when it comes to bake time. Anytime I bake, I always set a timer about half way through until the first time the recipe states it will be done. In this particular recipe it states it will be done baking between 20-30 min. I check it at about 12 minutes in, then rotate my pan. This ensures even baking. I then check it at 20 minutes and adjust minutes from that point or take out if done.
1/2 cup butter
3/4 cup water
1 1/2 1-oz squares unsweetened chocolate
2 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1/2 cup sour cream
* * * * *
1 8-oz. pkg. cream cheese, softened
1/3 cup sugar
1 6-oz. pkg. semi-sweet chocolate pieces
Combine butter, water and chocolate in saucepan; bring to a boil. Remove from heat. Let it cool down to about room temperature. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream; mix well. Pour into greased and flour 15x10x1-inch jelly roll pan.
Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces. Bake at 375 degrees, 20-30 minutes or until wooden toothpick inserted in center comes out clean.
Makes approximately 2 dozen
Recipe from an old Philadelphia Cream Cheese booklet