Dark Chocolate Almond Cheesecake Brownies
User Reviews
4.7
21 reviews
Excellent
Dark Chocolate Almond Cheesecake Brownies
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Intense and fudgy with a layer of cheesecake, these brownies are flecked with sliced almonds and extra chocolate chips.
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Ingredients
FOR THE CHEESECAKE LAYER:
- 8 ounces cream cheese at room temperature
- 6 tablespoons sugar
- 1 teaspoon almond extract
- 2 tablespoons cream
- 1 extra-large egg
FOR THE BROWNIES:
- 4 ounces unsweetened chocolate
- 6 tablespoons unsalted butter
- ½ teaspoon espresso powder (optional)
- 2 extra large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¼ cups sugar
- ¾ cup + 1 tablespoon all purpose flour
- ¾ cup chocolate chips divided
- ¾ cup sliced almonds divided
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Instructions
MAKE THE CHEESECAKE FILLING:
- In a medium bowl, beat the cream cheese until smooth and fluffy. Add the sugar, almond extract, cream and egg. Beat until smooth and set aside.
MAKE THE BROWNIES:
- Preheat the oven to 350°. Spray an 8x8" pan with vegetable spray and line it with a piece of parchment paper cut to fit the bottom of the pan with additional 5-6" of overhang on each side. Set aside.
- In a small saucepan, combine the butter and unsweetened chocolate and heat over medium low heat stirring occasionally until mixture is melted, glossy and smooth. Stir in the espresso powder until dissolved, if using. Set aside.
- In a large bowl, combine the eggs, almond extract, vanilla extract, and salt and sugar and beat until thick and pale yellow, about 2 minutes. Fold in the flour until combined.
- Pour the chocolate mixture into the batter and fold it in until completely blended. Stir in ½ cup of chocolate chips and ½ cup of sliced almonds.
- Spread two-thirds of brownie batter evenly into the prepared pan. Pour the cheesecake layer on top of the brownie layer and spread across the pan. Drop spoonfuls of the remaining brownie batter over the cheesecake layer and swirl it into the cheesecake layer.
- Sprinkle the remaining almonds and chocolate chips over the brownie mixture and bake for 45 minutes or until set. Remove from the oven and allow to cool for several hours before slicing.
Notes
- Store cheesecake brownies at room temperature the first day, but refrigerate for up to 4 days after that.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
56mg
(19%)
Sodium
137mg
(6%)
Potassium
136mg
(4%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
405IU
(8%)
Calcium
52mg
(5%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 137mg | 6% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 405IU | 8% |
| Calcium | 52mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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