Cheesecake Brownies
User Reviews
4.4
Cheesecake Brownies
Description
The Cheesecake Brownies recipe merges a chocolate brownie base made from unsweetened and bittersweet chocolate, butter, sugar, eggs, and flour with a separate cream cheese filling. The brownie batter is smoothly mixed until just combined, then layered with a sweetened cream cheese mixture enriched with vanilla and egg yolk. Baking in a foil-lined pan facilitates clean removal and maintains structure. The brownies emerge with a fudgy texture balanced by the creamy cheesecake layer, offering a multi-dimensional flavor profile from bittersweet to sweet tang.
The preparation involves melting chocolate with butter before blending in other ingredients carefully to maintain the right consistency. The cheesecake mixture adds richness and moisture that complements the dense brownie. This contrast enhances the eating experience, presenting both chewy and creamy components.
Once cooled, these brownies can be sliced and served as a dessert or sweet snack. They pair well with coffee or milk and can be enhanced by swirling additional toppings into the cheesecake layer before baking. Refrigeration preserves freshness and firmness, while freezing allows for longer storage.
Creative additions such as cherry pie filling, salted caramel sauce, or Nutella can be swirled on the cheesecake layer before baking to vary flavor and texture. These options allow the brownies to be tailored to different tastes or occasions, though the basic recipe stands firm on its classic chocolate-cheesecake combination.
Ingredients
For the Brownies:
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 ounces unsweetened chocolate finely chopped
- 4 ounces bittersweet chocolate finely chopped
- ½ cup butter cut into cubes, unsalted
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 egg
For the Cheesecake Filling:
- 8 ounces cream cheese at room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
Instructions
- Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees F. Butter an 8-inch square baking pan. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit 1 seet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked brownies). Fit the second sheet in the pan the same way, perpendicular to the first. Butter the foil; set aside.
- Whisk the flour, salt and baking powder together in a small bowl; set aside.
- In a medium bowl, combine the chocolate and butter. Microwave in 30-second increments at 50% power, stirring after each, until completely melted and smooth. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add the dry ingredients and whisk until just incorporated.
- Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.
- Pour half the brownie batter into the prepared pan, spreading it in an even layer. drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.
- Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
- Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerate for up to 5 days.
Notes
- Line the baking pan with two layers of foil for easy brownie removal after baking.
- Try swirling cherry pie filling, salted caramel, orange marmalade, or Nutella into the cheesecake layer before baking to vary flavor.
- Store brownies in an airtight container in the refrigerator for up to 5 days to keep them fresh.
- Freeze individual brownies wrapped tightly in plastic wrap and stored in an airtight container or Ziploc bag for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 74mg | 25% |
| Sodium | 97mg | 4% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 432IU | 9% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
