Cheesecake brownies {easy recipe}

These cheesecake brownies are a really easy recipe. The ultimate chocolate brownie is combined with a creamy cheesecake topping. Two winners combined into one dish. What a delicious combination!

This easy cheesecake brownies recipe is simple to make and the best of both worlds. Because if you can't decide whether you make a cheesecake or a brownie, now you can prepare it all in one delicious recipe. That's enjoying twice!

• Use dark chocolate instead of milk chocolate. In that case, the recipe can become too sweet.
• Let the brownie cool completely before you cut it, otherwise, it will be way too moist and the brownie will stick to your knife.

• These brownies can be prepared at least 1 day in advance. Keep them in the refrigerator, in a closed container, until use.
• You can freeze your brownies. Keep them in an air-tight container in the freezer up to two weeks.

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Cheesecake brownie {easy recipe}

Author: Andréa

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

American

5 of 12 votes

Voor 12 brownies

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These cheesecake brownies are a really easy recipe. The ultimate chocolate brownie is combined with a creamy cheesecake topping. Two winners combined into one dish. What a delicious combination!

Equipment

• ▢
  convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
• ▢
  brownie tin 9 x 9 inch (22.5 x 22.5 cm)

Ingredients 

1x2x3x

Chocolate brownie

• ▢ 225 grams butter unsalted
• ▢ 225 grams chocolate chips
• ▢ 75 grams cocoa
• ▢ 200 grams sugar
• ▢ 200 grams brown sugar
• ▢ 2 eggs size L
• ▢ 1 egg yolk size L
• ▢ 1 tablespoon coffee
• ▢ 1 teaspoon vanilla extract
• ▢ 125 grams flour
• ▢ 1 teaspoon salt

Cheesecake topping

• ▢ 500 grams cream cheese room temperature
• ▢ 100 grams sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ⅛ teaspoon salt
• ▢ 2 eggs size L

Metric - US Customary

Instructions

Preparation

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Brownies

• Take a pan and fill it with about 2 inches of water. Hang a heat-proof bowl into it (which doesn't touch the water) and bring the water to a boil.
• Add 1 cup of chocolate chips and the butter to the bowl and let it melt.
• Take the bowl of the heat.
• Stir well and add the cocoa and salt.
• Mix on low speed.
• Then add both sugars and mix for 1 minute at medium speed.
• Add the eggs one by one. Add the second egg when the first one is fully incorporated. At last mix the egg yolk through the batter.
• Pour the vanilla extract and coffee into the bowl and mix for 1 minute on medium speed.
• Turn the mixer on low speed and add the flour. Mix until the flour is just incorporated then turn the mixer off.
• Add the remaining chocolate chips and stir them through the batter with a spatula.
• Put the batter in the brownie form and flatten the top.

Cheesecake topping

• Put the cream cheese in a bowl and mix for 4 minutes on high speed until it's creamy.
• Add the sugar, salt, and vanilla extract and mix for another 2 minutes.
• Put the eggs in, one by one. Add the second egg when the first is fully incorporated.
• Mix for 1 minute on medium speed.
• Spread the cheesecake topping on the brownie batter.
• Optional: with the tip of your knife swirl through both batters. The layers will slightly mix which gives a beautiful pattern on the top.
• Bake 10 minutes at 350 degrees Fahrenheit (175 degrees Celsius). Then lower the temperature to 325 degrees Fahrenheit (160 degrees Celsius).
• Take the brownie from the oven and let it cool to room temperature.
• Slice in 12 squares.

Notes

• Use dark chocolate instead of milk chocolate. In that case, the recipe can become too sweet.
• Let the brownie cool completely before you cut it, otherwise, it will be way too moist and the brownie will stick to your knife.

Nutrition

Calories: 611kcal | Carbohydrates: 68g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 526mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1171IU | Iron: 2mg

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