Cheesecake Brownie
A devious hybrid of brownies and cheesecake that will shoot up your happy hormones and a paste wide smile on your face. The gooey, tender brownie melts in your mouth and the soft, luscious cheesecake creates a slight swirl. These brownies are the go-to comfort food. They are easy to whip and you can serve these warm or make them ahead in time and have them cold. Either way, they taste just as amazing. For a dramatic effect, drizzle some berry compote and take a huge bite of pure joy!
Serves: 9
Ingredients
Brownie
200g chopped Dark chocolate
200g cubed unsalted Butter
2 Eggs
½ cup Flour
6 tbsp Cocao powder
Pinch of salt
6 tbsp Granulated sugar
¾ cup Brown sugar
Cheesecake
120g Creamcheese
1 Egg
¼ cup Granulated sugar
2 tsp Vanilla extract
Method
Step 1- Cheesecake
Add cream cheese, egg, sugar, and vanilla extract to a bowl. With a hand beater on medium-low, beat all the ingredients together till smooth. Keep aside till further use.
Step 2- Brownie
Preheat the oven to 170℃. Line a 9x9 square tin with parchment paper. Fill a saucepan with water and place on heat. Add dark chocolate and butter to a heatproof bowl. Once the water starts to boil, reduce the heat to low and place the bowl over the saucepan. Make sure the water isn’t touching the bowl.
Step 3
Melt the chocolate and butter together, and stir occasionally. Once melted, take the bowl off the saucepan and wipe the bottom. Let the ingredients cool down for 5-7 minutes. Add one egg at a time, and beat in the egg with a hand beater.
Step 4
Add brown sugar and beat till lump free, followed by granulated sugar. Then sift in the flour, cocoa powder and salt. Beat the batter till it’s lump free. Then spread the batter evenly in the baking tin. Pour the cheesecake batter and spread evenly.
Step 5
Place the tin in the oven on the middle shelf and bake for 25-30 minutes. Take the tin out of the oven and let the brownies cool for 20-25 minutes. Then cut into squares and serve with some ice cream!
Tips
You can also whisk the cheesecake batter by hand. You'll have to flatten the cream cheese with a rubber spatula.
You can melt chocolate and butter together in the microwave in a 30-second burst. Use a heatproof bowl.
Wiping the bowl down after melting chocolate on a double boiler prevents condensation.
Don't bake the brownies on the shelf close to the element.
To check if the brownies are done, insert a toothpick after 25 minutes. They should come out clean or with very little crumbs.
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