Cheesecake Brownies Recipe
These cheesecake brownies are the perfect combination of two of the most popular desserts. At the bottom a layer of rich brownie, at the top a layer of delicious cheesecake and on top a touch of brownie swirls. If you like fudgy brownies and you like cheesecake you are going to love these cheesecake brownies. Follow this easy recipe to learn how to make this impressive dessert.
Cheesecake Brownies Recipe
Ingredients
For the brownie:
- 6 oz 170g Dark chocolate
- ½ cup 100g White sugar
- ⅓ cup 67g Brown sugar
- ⅔ cup 155g Butter
- ¼ cup 30g Cocoa powder
- ¾ cup 95g Flour
- 1 teaspoon Baking powder
- 2 Eggs
- 1 egg yolk
- ¼ teaspoon Salt
For the cheesecake:
- 1 cup 225g Cream cheese, room temperature
- 1 Egg
- 1 teaspoon Vanilla extract
- ¼ cup 50g Sugar
Instructions
- DIRECTIONS1. Preheat oven to 350F (180C). line a 8-inch (20cm) square baking pan with parchment paper. Set aside. 2. Place chopped chocolate and butter in a large heat proof bowl. Set the bowl over a double boiler and melt completely. Add both sugars and stir. Allow to cool slightly. 3. In a separate bowl sift flour, cocoa powder, baking powder and salt. 4. To the chocolate mixture add eggs, one at the time and whisk until combined. 5. Add flour mixture to the chocolate mixture and stir until combined. 6. Pour the batter into prepared pan and spread evenly. Reserve 1/2 cup for later. 7. In a bowl whisk cream cheese, sugar, egg and vanilla extract. 8. Pour cream cheese mixture over the brownie layer. Take your reserved ½ cup brownie batter and drop over cheesecake. Use a knife to gently swirl the filling, creating a marbled effect. 9. Bake for 25-30 minutes, until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs. 10. Let cool completely, cut into squares and serve. Notes:
- You also can melt chocolate and butter in the microwave in a 20 second pulses.
- To make the brownie batter more “swirlble” add 2 tablespoons of hot water to the remaining batter and stir until combined and smooth, then drop over the cheesecake.
Video
Should the cheesecake be of hard consistency or gooey?
In the recipe, it mentions brown sugar. In the video, you used dark brown sugar. I have light brown sugar. Does it matter what type of brown sugar to use?
Hi, you can use both, dark or light brown sugar.
it was too thick and liquidy for a 8×8 or a 9×9 inch square pan. I don’t recommend using this recipe.
The brownies were raw in the middle
Pretty much undercooked and too think for an 8×8 or 9×9 square inch pans
I was expecting a perfect fudgy/ cakey type of brownie base.
Anyone else experience this? How do I fix this