Brownies and Bars

Malt Fudge Brownie Crusted Cheesecake

I received a little present in the mail today. Unfortunately, it wasn’t chocolate, a new baking book, or anything even remotely exciting. It was, in fact, the invoice from my little sojourn to the ER a few weeks ago.

Ummmm, can you say, ouch? Like the stitches weren’t painful enough?

Thanks to the ACA (……don’t even get me started….), my health insurance premium has doubled and my benefits have been cut in half. Which means, in plain English, until my deductible is met (sometime in the year 2018…), this bill is alllllll mine. To pay in full. Every penny of it. All this because I was careless while making Alexander’s lunch.

To say I’m irritated would be putting it mildly. More like incensed, indignant and irate. And completely ticked off.

Thank goodness happy hour is on the horizon.

IMG_9187

And there are brownies on the table.

Malt Fudge Brownie Crusted Cheesecake – adapted from Bake or Break

This brownie is my new favorite recipe. I really love the flavor from the malt powder – it isn’t overwhelming but gives a nice tang. I recently made another batch of them with chopped up Twix bars – and for someone that isn’t too fond of caramel,  I certainly haven’t had any problems eating them.  I make them in a 9″ square pan because I like them thicker – but if you prefer something thinner, by all means use a 9 x 13 pan.

Malt Brownie:

1 1/2 cups all-purpose flour
1/3 cup malted milk powder (I use chocolate Ovaltine)
1 cup unsalted butter
4 oz unsweetened chocolate, cut up
2 cups granulated sugar
4 eggs
1 tsp vanilla

Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan; set aside. In a medium bowl, combine flour and malted milk powder; set aside.

In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts. Remove from heat; stir in sugar. Using a wooden spoon, beat in eggs, one at a time. Add vanilla. Stir in flour mixture, and spread the batter evenly into the prepared pan.

Bake for 35 minutes or until tester comes out with crumbs attached. Do not overbake. Cool brownies in the pan on a wire rack, then chill for an hour in the refrigerator.

 

No Bake Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream (or Greek Yogurt)

Using an electric mixer on medium speed, beat cream cheese and sugar until blended and smooth. Mix in vanilla and sour cream. Drop filling gently over the brownie crust and spread it evenly using an offset spatula. Chill for at least one hour before cutting into squares.

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