Cheesecake brownie {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!
Equipment
Ingredients
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
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.
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