Black and White Cheesecake Brownies
User Reviews
4.6
Black and White Cheesecake Brownies
Description
This recipe creates a layered dessert by preparing a cocoa-rich brownie batter mixed with butter, sugar, eggs, vanilla, baking soda, salt, flour, and cocoa powder. Part of the batter is reserved and chilled, while the rest is pressed into a greased, parchment-lined metal pan and refrigerated before baking briefly. This step ensures a fudgy, partially cooked base for the cheesecake layer.
The cheesecake batter consists of softened cream cheese, egg, vanilla, and powdered sugar, whipped until smooth. It is spread over the cooled brownie layer, and the reserved brownie batter is then dolloped on top and swirled to create a marbled effect. The assembled bars bake again until the cheesecake layer is set but moist.
The final brownies offer a contrast between dense, chocolatey brownie and creamy cheesecake with a slightly lighter texture, excellent for dessert gatherings. Baking in a metal pan is crucial, as noted, for proper baking time and texture.
The recipe is an update of an original, aimed to streamline the flour amount and baking procedure. Using a metal pan and refrigerating the batter parts helps achieve the desired fudgy yet creamy consistency.
Ingredients
Brownie Batter:
- 1 ¼ cups butter (2 1/2 sticks), softened (I use salted)
- 2 cups granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup cocoa powder natural unsweetened or Dutch-process
Cheesecake Batter:
- 8 ounces cream cheese softened
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Line a 9X13-inch metal baking pan with parchment, letting the parchment extend a couple inches on each long side (to make it easier to remove the bars after baking). Lightly grease the bottom and sides with nonstick cooking spray.
- For the brownie batter: in a large bowl, cream butter and granulated sugar with an electric mixer until smooth. Add the eggs, vanilla, baking soda and salt, and beat until smooth, scraping down sides of bowl. Add the flour and cocoa powder and mix until evenly combined.
- Reserve 1 cup of the brownie batter; refrigerate. Press remaining brownie batter into the bottom of prepared pan. Refrigerate for 30 minutes (or freeze for 15 minutes).
- Preheat the oven to 325 degrees F.
- Bake the brownies set and edges are puffed, 22-25 minutes. The brownies should still be very soft (they'll bake more in the next step). Let cool completely.
- For the cheesecake batter: mix the cream cheese, egg, vanilla and powdered sugar until smooth and well-combined. Spread the mixture over the brownie base.
- Crumble reserved dough in tablespoon size pieces over the top. Bake until the cheesecake filling is set, 25 to 30 minutes. Let cool completely and then refrigerate until chilled. Cut into squares and serve chilled or at room temperature.
Notes
- Use a metal baking pan for best baking performance and even cooking of these brownies; glass pans may require longer baking.
- Chilling parts of the brownie batter before baking helps create distinct layers and a fudgier texture.
- The flour amount has been adjusted from the original, simplifying the recipe while maintaining texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan)
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 245kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 59mg | 20% |
| Sodium | 219mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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