Amp Up Dessert Time With These Decadent Kit Kat Cheesecake Brownies

recipes
July 14, 2017

If you’re anything like me, eating chocolate is the highlight of the week. You try to eat healthy all week long and skip out on the fried foods and carb-loaded meals. You even try to walk a little extra and get in a few minutes more of exercise all in hopes of saving some splurge calories on a decadent chocolate-covered treat. While it sounds rather silly, we all can admit to doing that very scenario at one point or another. 

When I found a recipe for Kit Kat cheesecake brownies, I knew that all my calorie saving techniques were completely worth it. This dessert tastes as though it drifted down from the sugary heavens!

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The flavor combination tastes too good to be true, making it hard to stop eating after one piece. When you have a brownie covered with a layer of Kit Kats and finished off with a layer of decadent cheesecake, how could you possibly go wrong? This dessert is everything I could want and more!

Check out the recipe below to see just how to make this jaw-dropping, drool-worthy dessert. It will surely be a hit at any party. I would make sure to make an extra dish to keep for yourself because there won’t be any leftovers!

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INGREDIENTS:

For The Brownie:
1/2 c. unsalted butter, at room temperature
1 1/2 oz. unsweetened chocolate, chopped
1/4 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 egg, room temperature
3/4 c. all-purpose flour
20 individual Kit Kat wafers (5 regular-sized Kit Kat bars)

For The Cheesecake:
16 oz. cream cheese, softened
2/3 c. granulated sugar
2 eggs, room temperature
1 tsp. fresh lemon juice
1 tsp. vanilla extract

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DIRECTIONS:

For the brownie, preheat your oven to 350 degrees. Line an 8x8 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 thick and grainy at this point). Beat in the vanilla and egg. Whisk in the flour. Scrape the batter into the baking pan and smooth the top with a spatula. Break the Kit Kat bars into individual wafers. Gently press the wafers on top of the brownie batter in one layer (you will make two rows with ten wafers each). Set aside.

For the cheesecake, beat together the cream cheese and sugar in a large bowl until smooth (2-3 minutes). Add the eggs one at a time, beating one minute after each addition. Beat in the lemon juice and vanilla. Pour the cheesecake on top of the Kit Kat layer, smoothing it out evenly. Bake for 35-40 minutes or until the top is firm but still wiggles a little bit (a toothpick should come out clean). Let cool completely at room temperature and refrigerate at least four hours or overnight. When ready to serve, let the dessert warm to room temperature before cutting. Store in an airtight container for up to one week.

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