Rich Cheesecake Brownies: The Dessert You Can't Miss
There’s something almost magical about the combination of two beloved desserts: cheesecake and brownies. Imagine the rich, fudgy goodness of a classic brownie swirled with the creamy tang of cheesecake. Perfect right?
Servings: 16
Calories: 278kcal
Ingredients
Brownie Layer Ingredients:
- 1/2 cup 115g unsalted butter
- 1 cup 170g semi-sweet chocolate chips
- 1 cup 200g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup 95g all-purpose flour
- 1/4 cup 30g unsweetened cocoa powder
- 1/2 teaspoon salt
Cheesecake Layer Ingredients:
- 8 oz 226g cream cheese, softened
- 1/4 cup 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparing the Brownie Batter
- Melt the Butter and Chocolate
- Start by adding the butter and chocolate to a heatproof bowl and heat in the microwave in 20-second intervals, stirring each time, until the mixture is completely melted and smooth.
- Add the sugar now (brown & granulated). Mix them until the sugar is fully incorporated and the batter has a nice glossy sheen. Make sure to mix it well to avoid any sugar clumps.
- take the first egg and add it to the batter, give it a good mix, then go for the next one. This helps ensure a smooth consistency. After that, add the vanilla extract. Be careful not to overmix.
- grab a bowl, put into it the cocoa powder, the flour, and the salt, make sure they are well-mixed. This step helps eliminate any lumps.
- Next, carefully incorporate the dry ingredients into the wet mixture by folding them together. Stir until just combined.
- Making the Cheesecake Layer
- Begin by mixing the softened cream cheese and sugar until the mixture is looking good. Use a hand mixer or a whisk to mix them well, making sure there are no lumps left in the cream cheese.
- gently fold in the egg and vanilla extract. Mix until just combined.
- Assembling the Layers
- Pour most of the brownie batter into a 9x9-inch greased or parchment-lined pan, spreading it evenly across the bottom. Be sure to save a small portion of the batter to create the swirl on top later
- take your cream cheese mixture and spread it over the first layer (Brownie Batter), covering all the corners.
- Now I want you to take the remaining brownie I told you to save, spread it over the cheesecake layer. Take a knife and gently swirl the brownie batter into the cheesecake, creating a subtle marbled design.
- Time To Bake
- Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking. Once ready, pop your pan in the oven and bake for 30 minutes.
- I really recommend allowing the brownies to cool in the pan for at least 30 minutes before slicing to ensure they set properly. Remember (at least 30 minutes). This allows the layers to set and makes for cleaner cuts.
Notes
- Room-temperature cream cheese blends more easily, preventing lumps in the cheesecake layer.
- Overmixing can result in tough brownies. Stir just until the ingredients are combined.
- Reduce the oven temperature slightly (e.g., to 325°F/165°C) and bake for a few extra minutes to prevent overcooking. After baking, turn off the oven and leave the door slightly ajar for 10 minutes before removing the brownies. This reduces temperature shock, so you can avoid cracking the cheesecake layer.
- Make sure the brownie batter is thick enough to support the cheesecake layer. If it’s too runny, chill it slightly before assembly.