Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cheesecake brownies. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Cheesecake Brownies is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Cheesecake Brownies is something which I’ve loved my whole life.
Fudgy, moist and rich chocolate brownies topped with a swirled cheesecake layer. You can serve them warm with vanilla ice cream on. These cream cheese cheesecake brownies are so easy to make.
To begin with this recipe, we must prepare a few components. You can cook cheesecake brownies using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Cheesecake Brownies:
- Make ready Brownie Batter:
- Take 1/2 cup (1 stick) unsalted butter
- Take 8 oz. semi-sweet chocolate, coarsley chopped
- Get 3/4 cup granulated sugar
- Take 3 large eggs, at room temperature
- Make ready 1 tsp. vanilla extract
- Prepare 1/2 cup + 2 tbsp. all purpose flour
- Get 2 tbsp. unsweetened cocoa powder
- Get 1/4 tsp. salt
- Prepare Cheesecake Layer:
- Make ready 8 oz. cream cheese, softened to room temperature
- Get 1/4 cup granulated sugar
- Prepare 1 large egg, at room temperature
- Make ready 1 tsp. vanilla extract
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Steps to make Cheesecake Brownies:
- In a medium saucepan over medium heat, melt the butter and chocolate together until completely smooth. Then, remove it from the heat, pour the mixture into a large mixing bowl and set it aside to cool slightly for 10 or so minutes.
- Preheat the oven to 350°F. Lightly spray a 9x9" square baking pan with non-stick cooking spray, then line with parchment paper, leaving an overhang to easily lift out the finished brownies. Set it aside.
- Whisk the granulated sugar into the chocolate and butter mixture. Then whisk in the 3 eggs, one at a time and whisking between each. Then whisk in the vanilla extract.
- Next, fold in the flour, cocoa powder and salt. Set this batter aside to prepare the cheesecake mixture.
- For the cheesecake mixture, in a medium bowl using a hand mixer, beat the cream cheese until smooth and creamy, about 1 minute. Then beat in the sugar. Once that's combined, beat in the egg and vanilla.
- Spread half of the brownie batter into the prepared baking pan. Make sure the whole bottom of the pan is covered with batter. Spread the cheesecake mixture evenly over the batter. Spread the remaining brownie batter over the top of the cheesecake mixture.
- Bake for 32-36 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. If the toothpick is clean, that means the brownies have overcooked.
- Place the pan onto a wire rack and allow the brownies to cool completely, then cover the pan and move it to the fridge to chill for about 2 hours. Use a large, sharp knife to slice them into squares once they've chilled. Store them in an airtight container in the fridge for up to 1 week.
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