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Cheesecake Brownies

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Prep Time 20 mins
Cook Time 45 mins
Servings 16 squares

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 8x8 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.