Cheesecake Brownies With Pretzel Crust

• 1 Original Dark Fondue can (215 g)
• 180 ml (3/4 cup) all-purpose flour
• 1.25 ml (1/4 tsp.) salt
• 180 ml (3/4 cup) softened butter
• 60 ml (1/4 cup) granulated sugar
• 60 ml (1/4 cup) brown sugar
• 2 eggs
• 5 ml (1 tsp.) vanilla extract
• 1/2 package of cream cheese (250 g), cold and cut into small cubes

For the crust:

• 250 ml (1 cup) crushed pretzels
• 125 ml (1/2 cup) all-purpose flour
• 60 ml (1/4 cup) melted butter
• 60 ml (1/4 cup) granulated sugar

1. Preheat oven to 180 °C (350 °F).
2. Follow the instructions on the package to heat the Original Dark Fondue.
3. Meanwhile, grease a 20 cm (8”) square pan with cooking spray and line the bottom with parchment paper.
4. In a bowl, combine the ingredients for the crust. Pour the mixture into the cake pan, then level the surface by pressing firmly on it. Bake for 10 minutes. Remove from the oven and let cool.
5. In a second bowl, mix the flour with the salt.
6. In a third bowl, beat together the butter and two sugars with an electric mixer. Stir in one egg at a time. Add the vanilla and the fondue, then whisk until well combined.
7. Add the dry ingredients to the wet ingredients and use a spatula to stir until well combined. Add the cream cheese cubes and stir gen-tly.
8. Pour the mixture into the cake pan and level the surface.
9. Bake for 25–30 minutes. Remove from the oven and let cool on a wire rack, then cut into nine squares.