Cream Cheese Brownies (Cheesecake Brownies)
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
18 servings
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Calories
244 kcal
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Course
Dessert
Cream Cheese Brownies (Cheesecake Brownies)
Description
The recipe involves melting butter and dark chocolate together gently, then mixing with eggs and sugar to create a thick chocolate batter. Separately, a cheesecake mixture is prepared with cream cheese, sour cream, sugar, egg, and vanilla until smooth and light. The brownie batter is folded with flour and cocoa powder for structure.
Part of the brownie batter is set aside before pouring the main portion into a prepared pan. The cream cheese mixture is spooned or swirled over the brownie layer, then the reserved chocolate batter is dotted on top to create a marbled cheesecake effect once baked. This layered approach ensures distinct textures and flavors, with a fudgy chocolate base and a creamy cheesecake swirl.
Due to the cheesecake component, these brownies are best kept refrigerated and should be brought to room temperature before serving to enhance texture and flavor. They keep well for up to three days in the fridge but only about 24 hours at room temperature.
Ingredients
For the Chocolate Brownie
- 8 oz butter
- 7 oz dark chocolate 70% cacao
- 4 egg
- 1 ½ cups sugar
- 2 tsp vanilla
- 3 oz flour
- 2 tbsp cocoa powder
For the Cheesecake Swirl
- 8 oz cream cheese at room temperature, full fat
- 2 tbsp sour cream
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
Instructions
- Pre-heat the oven to 350F and prepare a 9x14 brownie pan with cooking spray and baking parchment.
- Place a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the surface of the water, and that the water does not come to the boil.
- Add the butter and the dark chocolate, allowing them to melt, keeping the stirring to the bare minimum. Remove from the heat to cool a little.
- In another bowl, using a hand mixer beat together the cream cheese, sour cream and sugar until light and smooth. Beat in the egg and vanilla.
- Clean the beaters of the hand mixer, and in a third large clean bowl, beat together the eggs and the sugar for the brownies until light and thick.
- Using a metal spoon, gradually fold the chocolate mixture into the egg mixture. Then stir in the vanilla.
- Fold in the flour and the cocoa until you have a smooth batter.
- Set aside 1/3 cup of brownie batter before pouring the rest into the prepared pan. Carefully spoon the cheesecake mixture over the top, using the back of the spoon to gently smooth it over the surface of the brownie batter.
- Dollop the remaining brownie batter over the top of the cheesecake mixture, using the tip of a knife to swirl the two mixtures together.
- Bake the brownies for 40 minutes until slightly puffed and set. Cool in the tin for 30 minutes before transferring to the fridge to cool completely before slicing.
Notes
- Due to the cheesecake layer, store brownies in the fridge and consume within 3 days.
- Bring brownies to room temperature before serving to improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 73mg | 3% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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