Cheesecake Brownies Recipe


Cheesecake Brownies Recipe
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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.
Servings
10 People
Servings
10 People
Cheesecake Brownies Recipe
Print Recipe
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
Servings
10 People
Ingredients
Servings: People
Instructions
  1. 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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CATEGORY: Desserts, Kids Recipes

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