Fudgy Cheesecake Brownies
- Prep Time
- Cook Time
- 16 pieces
Step By Step
- For the brownies:
- 1 ¾ sticks (¾ cup plus 2 tbsp) / 200 g butter, plus extra for greasing
- 7 oz / 200 g bittersweet (dark) chocolate
- 4 eggs
- 1 ½ cups / 300 g sugar
- 1 cup / 125 g all-purpose (plain) flour
- ½ cup / 50 g cocoa powder
- ½ tsp salt
- For the cheesecake topping:
- 7 oz / 200 g full-fat cream cheese, room temperature
- 1 egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1. Grease a 9-inch (23-cm) square cake pan with a little butter, then line it with parchment paper. Preheat the oven to 350°F (160°fan/gas 4). Make the brownie base first. Melt the butter in a medium saucepan. While you wait, break the chocolate into pieces, then add them to the melted butter and take the pan off the heat.
- 2. CHOCOLATE IN COOKING A good-quality 70% cocoa chocolate is often used for baking for its intense cocoa flavor. But it can sometimes seem a little sour and overwhelm a family-style treat like a brownie. My preference is to use a bittersweet chocolate of around 60% cocoa, or a half-and-half mixture of 70% and 50%. This reduces the cost a little, too.
- 3. Let the chocolate melt until smooth, stirring now and again with a spatula.
- 4. Put the eggs and sugar in a large bowl. Using a whisk, beat together until frothy and a little thicker, just for 30 seconds or so.
- 5. Pour the melted butter and chocolate into the eggs and whisk to combine. Sift the flour, cocoa, and salt into the bowl.
- 6. Beat together using your (already chocolate-y) whisk, until smooth and thick. Scoop about ⅓ cup (4 tbsp) of the batter from the bowl and set aside, then scrape the rest into the prepared pan and smooth the top.
- 7. Now make the topping. Put the cream cheese in a large bowl, add the egg, sugar, and vanilla. Whisk until smooth and creamy.
- 8. Spoon the cheese over the brownie batter in the pan, then spread it into thin layer using the back of the spoon or a spatula. Spoon the reserved brownie batter over the cheesecake topping. Drag a skewer or the tip of a knife through the cheesecake layer to create feathery swirls.
- 9. Bake for 30 - 35 minutes, or until the brownie has risen all over and jiggles just a little in the center when you gently shake the pan. This is vital for a fudgy result. Let cool completely in the pan, then cut into squares. They'll keep in an airtight container for several days.
Chocolate in Cooking
A good-quality 70% cocoa chocolate is often used for baking for its intense cocoa flavor. But it can sometimes seem a little sour and overwhelm a family-style treat like a brownie. My preference is to use a bittersweet chocolate of around 60% cocoa, or a half-and-half mixture of 70% and 50%. This reduces the cost a little, too.
Add different flavors at Step 5 and leave out the cheesecake topping:
Classic Walnut Brownies: Fold 1 cup / 100 g chopped walnuts into the batter.
Sour Cherry & White Chocolate Brownies: Fold in ½ cup / 50 g dried cherries and ⅓ cup / 50 g chopped white chocolate.
Peanut Butter Brownies: Warm 4 tablespoons peanut butter in a pan, then spoon it over the raw batter and swirl in with a knife.
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