INGREDIENTS:
- 1 boxed brownie mix
- 1 1/2 cups 60% cocoa chocolate chips
- 12 ounces cream cheese, softened
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter, softened
- 2 cups frozen non-dairy whipped topping, thawed
- ¾ cup mini semi-sweet chocolate chips
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup butter
- ¼ cup milk
- 2 teaspoons vanilla
HOW TO COOK:
- Prepare an 8-inch springform pan, otherwise known as a cheesecake pan by spraying with cooking oil. Make brownies according to package directions. Remove brownies from oven and let them completely cool.
- Once brownies are completely cool make the no-bake cheesecake. In a small bow add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Set aside to cool.
- Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Slowly add in cooled melted chocolate chips, stirring until well blended. Then fold in whipped topping until blended, I get a little inpatient and usually start to beat it.
- Add in mini chocolate chips and stir until incorporated. Spread on top of cooled brownies.
- Place in the refrigerator until firm and set 30-60 minutes.
SOURCE: adashofsanity.com
