Ingredients Jump to Instructions ↓

  1. 1/4 cup reduced-fat butter

  2. 1 cup sugar

  3. 2 eggs

  4. 2 egg whites

  5. 4 ounces bittersweet chocolate, melted

  6. 4 ounces semisweet chocolate, melted

  7. 1 teaspoon rum extract

  8. 1 cup all-purpose flour

  9. 1 teaspoon baking powder

  10. 1/2 teaspoon salt

  11. 1 cup 60% cacao bittersweet chocolate baking chips CHEESECAKE LAYER:

  12. 2 tablespoons instant espresso powder

  13. 2 tablespoons hot water

  14. 6 ounces reduced-fat cream cheese

  15. 1/4 cup sugar

  16. 2 tablespoons all-purpose flour

  17. 1/2 teaspoon rum extract

  18. 1 egg

  19. 1/2 cup 60% cacao bittersweet chocolate baking chips

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and egg whites, one at a time, beating well after each addition. Beat in melted chocolate and extract. Combine the flour, baking powder and salt; add to the creamed mixture. Fold in baking chips; set aside. In a small bowl, dissolve espresso powder in water; cool to room temperature. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, extract and espresso mixture. Add egg; beat on low speed just until combined. Fold in baking chips. Spread half of chocolate mixture into a 13-in. x 9-in. baking pan coated with cooking spray; top with cream cheese mixture. Spoon remaining chocolate batter over top; cut through batter with a knife to swirl. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Yield: 2-1/2 dozen.


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