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Chocolate Cheesecake Brownies
Florence Jackson

Chocolate Cheesecake Brownies

These are a fabulous variation of brownies. An easy brownie recipe that is ever so fudgy gets topped with an easy cheesecake topping. This then gets swirled together before going in the oven for 35 minutes. Chocolate chunks are optional but highly recommended for a lil texture contrast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 100 g Dark/Semi-Sweet Chocolate Melted
  • 170 g Unsalted Butter Melted
  • 100 g Light Brown Sugar
  • 100 g Granulated Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 80 g All Purpose Flour
  • 30 g Cocoa Powder
  • 150 g White Chocolate Chips
For the Cheesecake Layer
  • 225 g Full Fat Cream Cheese
  • 50 g Granulated Sugar
  • 1 Large Egg
  • 2 tsp Vanilla Extract

Method
 

  1. Preheat oven to 370℉/180℃. Line a 8″ square baking tin with greaseproof paper. 
  2. Melt the dark/semi-sweet chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
  3. In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
  4. Add the eggs and vanilla and mix again. Then check that the chocolate has cooled a little before adding in and combining.
  5. Add in the flour, cocoa powder and chopped chocolate and fold together. Scoop about 1/4 cup of the batter to reserve. Pour the remaining batter into the lined pan.
For the Cheesecake Layer
  1. Make the cheesecake layer by combining all ingredients and the 1/4 cup brownie batter and whisk to remove all lumps. Pour this over the brownies. Swirl using a knife or chopstick.
  2. Bake for 30-35 minutes. The cheesecake may look a little wobbly but that is fine! Let cool before slicing and serving!