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Brownies are a staple recipe that everyone has probably made at some point, whether it is from a box mix, or your grandma’s family recipe. This recipe is a combo of two classic treats. It has a delicious fudgy brownie base, topped with rich creamy cheesecake.
This is a bit of a more involved recipe. It isn’t necessary difficult, but it does essentially involve making two recipes, and then baking them together. The brownie component can easily be mixed by hand. The cheesecake portion can be mixed by hand, but is easier to cream together with a mixer.
Cheesecake Brownies
Ingredients
Brownie
- ½ cup Unsalted Butter 4 oz
- 1½ cup Semi Sweet Chocolate Chips 10 oz
- 2 Large Eggs
- ¾ cup Granulated Sugar 165g
- 1 cup Flour 145g
- ½ tsp Salt
- ¼ cup Boiled water
- 2 Tbsp Cocoa Powder
- 1 tsp Instant Coffee Powder
Cheesecake
- 1 block Cream Cheese 8 oz
- ¼ cup Sour Cream 80g
- ¼ cup Granulated Sugar 55g
- 1 Large Egg
- ¼ tsp Salt
Instructions
Brownie
- Preheat the oven to 325°F.
- Over a double boiler, melt butter and chocolate chips together. Remove from heat once all melted and set aside.
- To a separate bowl, whisk eggs with granulated sugar until it turns a pale yellow colour.
- Add flour and salt to the egg mixture. Fold in until about half mixed.
- In a separate bowl, mix boiled water with cocoa powder and instant coffee.
- Add the melted butter mixture and cocoa powder mixture to the egg mixture. Fold in with a whisk until combined.
Cheesecake
- In a stand mixer, cream together cream cheese and sugar.
- Add in sour cream and mix until smooth.
- Add in the egg and salt. Mix until smooth and creamy.
Assembly
- In a 8×8 square pan lined with parchment paper or sprayed with non-stick spray, pour in about 90% of the brownie batter (leave about ⅓ cup of the batter behind).
- Make dollops of the cheesecake mixture on top of the brownie batter. Gently smooth the cheesecake mixture over so that it makes an even layer.
- Dollop the brownie mixture over the cheesecake mixture in 16 even dots over the top OR use a pipping bag to pipe horizontal lines over the top. Use a toothpick to make chocolate swirls.
- Bake for 45 minutes until the edges are crisp and the centre is set.
- Allow to cool completely, ideally in the fridge overnight.
- Cut into 16 even pieces (more or less depending on the size you like) and enjoy.