Fudge Cheesecake Brownies
January 14, 2022
Share
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.
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
___
