Cheesecake Brownies
These cheesecake brownies are a rich and fudgy chocolate brownies topped with a layer of sweetened cream cheese. A delicious dessert for those days when you need a little chocolate in your life. These cheesecake brownies are simply chocolatey, delicious with only a few ingredients and so easy to make.
Ingredients
For The Brownie Base:
- 140 g all-purpose flour
- 200 g unsalted butter room temperature
- 3 large eggs room temperature
- 3 tablespoons granulated sugar
- 200 g dark chocolate finely chopped
- 1 tablespoon cocoa powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
For The Cheesecake Topping: For the Cream Cheese Mixture
- 8 oz cream cheese softened
- 1 large egg room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8 x 8 pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
- For The Cream Cheese Topping: Combine cream cheese and sugar in a medium-sized bowl. Use a hand-held mixer or stand mixer fitted with paddle whisk attachment to beat for 2-3 minutes on high speed until completely smooth and creamy.Add eggs one at a time, allowing each to incorporate before adding the next. Reduce speed to low and slowly add salt and vanilla extract and mix until evenly combined. Scrape the bowl down and mix once more. Set aside while you prepare the brownie mixture.
- For The Brownies:Melt the chocolate and butter in a saucepan over medium low heat until pieces are melted. Remove from heat and allow to cool slightly. In a large mixing bowl use an electric mixer on medium speed to beat eggs until light yellow (for about 4-5 minutes). Add sugar and blend on low until combined, then pour in the melted chocolate with a thin stream and mix slowly. Whisk in the vanilla extract, cocoa powder, and mix until smooth. Add flour and salt and mix with rubber spatula until combined.
- Assembly: Scrape the chocolate brownie batter into prepared pan, and smooth down the top with a spatula. Pour the cheesecake topping over the brownie layer. Use a knife or wooden skewer to swirl the brownie and cream cheese mixture together, being careful not to swirl too much, otherwise you'll lose the beautiful swirl pattern. and run a butter knife or wooden skewer back and forth through the two batters until you have a marble effect.
- Bake the brownies at 350° Fahrenheit for 30-35 minutes, or until a toothpick inserted into the centre of the brownies comes out mostly clean with a few fudge crumbs.
- Using parchment paper overhang, lift brownies from the pan. Return brownies to the wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Notes
Makes: 1 8x8 pan of brownies which you can cut into 9 big brownies, 16 2-inch squares, 25 smaller squares, 32 2x1-inch bites.
Storage: Store baked brownies in the refrigerator, wrapped tightly in plastic wrap, for up to 3-4 days. Baked brownies may be frozen. I like to cut them into squares and wrap individually in plastic wrap, then place in a freezer-safe bag. They'll keep this way for up to 3 months. You can defrost one at a time in the microwave on 50% until warmed throughout.
Nutrition
Calories: 218kcalCarbohydrates: 16gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 29mgSodium: 103mgPotassium: 132mgFiber: 2gSugar: 7gVitamin A: 325IUCalcium: 67mgIron: 2mg
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