Cheesecake Brownies

I always cherish the summers that I get to spend in Jordan.  The beautiful weather, the culture, & the company are just what I need after my long year in real-life land.  The moment I get there I’m usually welcomed with outstanding food that makes everything here taste mediocre.  One of my favorite places to go is my cousin’s house (actually my mom’s cousin’s house) because I always get spoiled with homemade Chinese food… & cheesecake brownies.  When I was a little girl, the cheesecake brownies that I had at my cousin’s house were just unbelievably delicious.  They were exactly what I wanted, and craved, every single day.  At times like these when all I need is comfort food, I crave Chinese food & cheesecake brownies that take me back to my wonderful summers in Jordan.  While my version does not even compare to that of my Auntie Lina, here is the best I could do.  A brownie recipe I love + a smaller portion of cheesecake. 

Don’t make the mistake of not separating wet from dry ingredients.
This helps to ensure there are no flour lumps in the brownie batter, 
& everything will be mixed perfectly.
Wet ingredients: 3 eggs – 2 cups sugar – 3/4 cup melted butter – 1 tsp vanilla
Dry ingredients: 1 1/4 cup flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp salt
I prefer to leave the chocolate chips whole instead of melted, 
so that way there are random parts of the fudge that are more indulgent than the rest.
& pecans because I just love them so much.
And I feel like brownies are always missing an extra texture component.
For the cheesecake part:
4 TBS sugar -1 tsp vanilla – 8 oz. cream cheese – 1 egg – 1/4 cup sour cream
^^ I made lines in the brownie batter so cheesecake can steep through^^
Bake at 350 degrees for 25 minutes.
Were they good? Absolutely.
Were they better than Auntie Lina’s? Absolutely not (but nothing ever will be!)

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