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Fudge Cheesecake Brownies

Recipe

Fudge Cheesecake Brownies

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You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.

Cheesecake Brownies

Rich, and fudgy brownies crowned with a light and fluffy cheesecake topping swirled with chocolate.
Course                   Dessert
 Cuisine                  American
 Prep Time              15 minutes
 Cook Time              45 minutes
 Total Time               1 hour
 Servings                 12 Brownies
 Calories                  420kcal

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:

  • Add the melted butter and one cup of chocolate chips to a large bowl. Microwave on short bursts at low power until mostly melted then stir together until smooth.
  • Immediately dump in the cocoa powder and salt then mix until fully incorporated.
  • Mix in the white and brown sugars then add eggs and yolk, vanilla and coffee then mix until smooth.
  • Drop in the flour and mix until almost combined then fold in the remaining chocolate chips

For the Cheesecake Topping

  • Add the room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed for 3-4 minutes.
  • Reduce speed to low and slowly add sugar, then salt and vanilla.
  • Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix once more.
  • Add the cheesecake mixture to the brownie base and spread out
  • Add chocolate-cheesecake spread with a skewer.
  • Bake at 350F for 10 minutes then reduce oven temperature to 325F and bake another 35 minutes. Enjoy!

Notes

  • If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
  • Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Adding the cocoa to the warm butter/chocolate mixture “blooms” it which gives you a more intense chocolate flavor.
  • Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the cheesecake on the edges puff up a it just begin to crack.
  • Room temperature cream cheese is a must for a smooth topping. Don’t be afraid to let the mixer run to really cream it before adding the sugar in.
  • Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.

Nutrition

Serving: 1piece | Calories: 420kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 250mg | Fiber: 2g | Sugar: 37g | Vitamin A: 200IU | Calcium: 40mg | Iron: 1.4mg
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