CHEESECAKE BROWNIES RECIPE: These wonderful cheesecake brownies have a base that is rich and fudgy chocolate, and they have a topping that is light and deliciously sweet cheesecake that is swirled with chocolate. You are going to love them. The chocolate flavor is complimented wonderfully by the tanginess of cream cheese, which also contributes to the overall balance of the bite.
CHEESECAKE BROWNIES RECIPE
Cheesecake brownies like these are the best in the industry! An opulent brownie that resembles fudge is placed on the bottom, and it is accompanied with a cheesecake topping that is light, slightly sour, and swirled with additional chocolate. Quick and simple to prepare, these brownies are made with ingredients that you most likely already have in your cupboard. They can be assembled in just a few minutes, and they look absolutely stunning as soon as they come out of the oven. Using these, my brownie recipe is elevated to a whole new level!
Ingredients
For the Brownie Base
- 1 cup unsalted butter melted, 226g
- 1 1/3 cups semis sweet chocolate chips
- 3/4 cup cocoa powder
- 1 cup granulated sugar 200g
- 1 cup brown sugar 200g
- 2 eggs room temperature
- 1 yolk
- 1 tbsp coffee 15mL
- 1 tbsp vanilla extract 15mL
- 1 cup all-purpose flour 120g
- 1 tsp salt
- 1 tbsp water 15mL hot, plus more if needed
For the Cheesecake Topping
- 16 oz cream cheese room temperature
- 1/2 cup sugar
- 1 tbsp vanilla extract 15mL
- 1 pinch salt
- 2 eggs
Instructions
For the Brownies:
- To a large bowl, add the butter that has been melted along with one cup of chocolate chips. To make the mixture smooth, first microwave it in short bursts at a low power until it is mostly melted, and then stir it together.
- As soon as possible, pour in the cocoa powder and salt, and then mix until everything is well combined.
- Whisk in the white and brown sugars, then add the eggs and yolk, vanilla, and coffee, and continue to whisk until the mixture is smooth.
- After adding the flour and mixing it until it is nearly completely incorporated, fold in the chocolate chips that are left over.
- Put the cream cheese that has been allowed to come to room temperature into a stand mixer that has a whisk attachment, and mix it for three to four minutes at a medium speed.
- After lowering the speed to low, gradually add the sugar, followed by the salt and vanilla.
- Incorporate the eggs one at a time, waiting for each one to fully incorporate before proceeding to the next. Repeat the mixing process after scraping the bowl down.
- Spread the cheesecake mixture out over the brownie base then add the cheesecake mixture.
- Use a skewer to add chocolate-cheesecake spread to the cake.
- Bake at 350 degrees Fahrenheit for ten minutes, then lower the temperature to 325 degrees Fahrenheit and continue baking for another thirty-five minutes. Have fun!
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