Recipe: Cheesecake Brownies

October 14, 2020

This dessert marries two of the most loved flavors in American cooking: brownies and cheesecake.

Original recipe from Preppy Kitchen found here: https://youtu.be/biHWjiQ7B-g

Cheesecake Brownies:

For the brownies:
1 cup (250g) butter (melted)
1 1/3 cups (200g) dark chocolate (melted)
3/4 cup (75g) cocoa powder
1/4 tsp salt
2 tsp vanilla extract or 2 tbsp vanilla sugar
3 eggs
1 cup (200g) sugar
1 cup (200g) brown sugar
1 cup (125g) flour

For the cheesecake:
20 oz (600g) cream cheese
1/2 cup (100g) sugar
2 eggs
1 tbsp vanilla extract
pinch salt

First off, mix the melted butter, melted chocolate and cocoa powder together and stir until combined. Set aside.

Beat eggs, sugar, vanilla and salt together until color begins to lighten. Maybe 5 minutes.

Gently mix in the chocolate mixture. Fold in the flour. Mixture will be quite thick.

Set aside about a tablespoon of brownie batter.

Pour remaining batter into a parchment paper lined baking pan at least 9x9 inches. A bit bigger would be fine, but this recipe will overflow a smaller baking form.

Next, beat cream cheese, sugar, eggs, vanilla and salt for about 3 or 4 minutes or until the mixture just begins to thicken. It will still be quite liquidy.

Pour over the brownie batter in the baking form. You will notice that your brownie batter you set aside is too thick to use for marbling. Before you do, then, add about a tablespoon of hot water to the brownie batter and mix it in. The mixture should be about the same consistency as the cream cheese mixture.

Spoon dots of thinned brownie batter over the cream cheese and marble it through with a skewer or knife.

Bake the cheesecake brownies in a moderate 350°F or 180°C oven for about an hour. The cheesecake will still be quite soft, but a toothpick inserted into the mixture should only contain a bit of cheesecake and no brownie batter. Allow brownies to cool completely and then chill in the refrigerator for at least an hour before trying to remove them from the pan.