Fudgy, moist and rich chocolate brownies topped with a swirled cheesecake layer. They are hard to resist!
You can serve them warm with vanilla ice cream on top, or cold; they also match perfectly with whipped cream...but even if you’ll enjoy them simply as they are, you can’t resist to their fudgy chocolate and cheesecake heart.
| Servings |
| 10 People |
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Fudgy, moist and rich chocolate brownies topped with a swirled cheesecake layer. They are hard to resist!
You can serve them warm with vanilla ice cream on top, or cold; they also match perfectly with whipped cream...but even if you’ll enjoy them simply as they are, you can’t resist to their fudgy chocolate and cheesecake heart.
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Ingredients
- 5,5 oz (160 g) Dark Chocolate (70% cocoa)
- 2/3 cup (130 g) unsalted butter
- 3/4 cup (180 g) white sugar
- 2/3 cup (100 g) Dark Brown Sugar (Muscovado
- 1 teaspoon Instant Coffee Powder
- 1 teaspoon salt
- 3 eggs
- 1/2 cup (80 g) all-purpose flour
- 1/4 cup (30 g) Unsweetened Cocoa Powder
Servings: People
Instructions
- Line a square baking pan 8x8 inch (21x21 cm) with parchment paper and grease it with vegetable flavorless oil (I’ve used sunflower oil). Prepare the Brownie Batter : In a medium size heat proof bowl melt the chocolate and butter over bain-marie or in the microwave. In a large bowl put the white sugar, dark brown sugar, salt, eggs and the instant coffee powder: mix at medium-high speed with an electric mixer until dense and creamy, for about 6-7 minutes. Add the melted chocolate mixture and mix at medium speed just until combined (don’t over beat). Add the sifted flour and cocoa powder and gently fold using a spatula just until combine (don’t over mix). Place the brownie batter in the prepared baking pan and spread evenly; remember to reserve about 4 tablespoons to use later to create swirls. Set aside while prepare the Cheesecake mixture. Prepare the Cheesecake Mixture: In a medium size bowl put the chilled Cream Cheese, Vanilla Paste, Sugar and combine with a spatula just until creamy. Add the egg and mix just until combined (don’t over mix, you’ll get a thick and creamy mixture). Spread the Cheesecake mixture over the top of the Brownie batter. Spoon the reserved 4 tablespoons of the Brownie batter over the Cheesecake mix and use a spatula or a knife to create swirls. Bake in preheated oven at 320° F (160° C) for about 40 minutes. Cool down completely on a cooling rack. Cut in 9 big squares (or 16 small squares) using a hot big knife. You can serve it with whipped cream and raspberries or you can heat in the microwave for about 20 seconds and serve it with a vanilla ice cream ball on top: the hot/cold contrast is amazing! You can store in the refrigerator for about 4 days. Remove from the fridge at least 1 hour before serving.
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