Decadent Chocolate Cheesecake Brownies
Indulge in the rich and creamy layers of Decadent Chocolate Cheesecake Brownies, where velvety cream cheese meets a luscious dark chocolate brownie base. Perfect for chocolate lovers, this dessert combines the best of both worlds—cheesecake and brownies—into one irresistible treat. Ideal for parties, potlucks, or simply a cozy night in, share them with friends and family to spread the joy of this delightful homemade confection.
16
Servings
N/A
Calories
9
Ingredients
Ingredients
egg
1 (beaten)
cream cheese
8 ounces (full fat, softened)
caster sugar
2 ounces (for cheesecake mixture)
vanilla extract
1 teaspoon (for cheesecake mixture)
dark chocolate
4 ounces (minimum 70% cocoa solids, chopped)
unsalted butter
4 ounces (cubed)
light muscovado sugar
5 ounces (for brownie mixture)
beaten eggs
2 (for brownie mixture)
plain flour
2 ounces (for brownie mixture)
Instructions
1
Preheat your oven to 160°C (325°F) and line an 8-inch baking tin with parchment paper.
2
In a mixing bowl, beat one egg until frothy, then add the cream cheese, caster sugar, and vanilla extract. Mix until the mixture is smooth and well combined.
3
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring constantly until fully melted and smooth. Remove from heat.
4
Slowly add the light muscovado sugar to the melted chocolate mixture, stirring until combined.
5
Gradually add the two beaten eggs, a little at a time, mixing continuously until fully incorporated.
6
Gently fold in the plain flour until no flour streaks remain. Be careful not to overmix.
7
Spread two-thirds of the brownie mixture evenly across the bottom of the prepared baking tin.
8
Carefully spoon the cheesecake mixture over the brownie layer, spreading it evenly.
9
Dollop the remaining brownie batter in heaps over the cheesecake layer. Using a skewer or toothpick, gently swirl the two mixtures together for a marbled effect.
10
Place the tin in the preheated oven and bake for 30 to 35 minutes, or until the center is just set. The edges may appear slightly puffed, but the center should have a slight jiggle.
11
Once baked, allow the brownies to cool completely in the tin before transferring them to a cutting board. Cut into squares and serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Cheesecake Brownies?
They are a rich dessert featuring layers of velvety cream cheese and a luscious dark chocolate brownie base, swirled together for a marbled effect.
How many servings does this recipe yield?
This recipe makes 16 servings.
What is the recommended oven temperature?
The oven should be preheated to 160°C (325°F).
What size baking tin should I use?
An 8-inch baking tin is required for this recipe.
How should I prepare the baking tin?
Line the 8-inch baking tin with parchment paper to prevent sticking.
What type of chocolate is best for the brownie base?
Dark chocolate with a minimum of 70% cocoa solids is recommended for the best flavor.
How do I melt the chocolate and butter?
Melt them together in a heatproof bowl over a pot of simmering water, stirring constantly until smooth.
What kind of sugar is used in the cheesecake layer?
Caster sugar is used for the cheesecake mixture.
What kind of sugar is used in the brownie mixture?
Light muscovado sugar is used for the brownie base.
How many eggs are needed in total for this recipe?
You will need 3 eggs in total: one for the cheesecake mixture and two for the brownie mixture.
What type of cream cheese should I use?
The recipe calls for 8 ounces of full-fat cream cheese, softened.
How do I create the marble effect on the brownies?
Dollop the remaining brownie batter over the cheesecake layer and use a skewer or toothpick to gently swirl the mixtures together.
How long should the brownies bake?
Bake for 30 to 35 minutes.
How do I know when the brownies are finished baking?
The edges should be slightly puffed, and the center should still have a slight jiggle.
Can I cut the brownies immediately after baking?
No, you should allow the brownies to cool completely in the tin before transferring and cutting them into squares.
What is the purpose of vanilla extract in this recipe?
Vanilla extract is added to the cheesecake mixture to enhance its flavor.
Should the butter be salted or unsalted?
The recipe specifies using 4 ounces of cubed unsalted butter.
What type of flour is used?
2 ounces of plain flour are used in the brownie mixture.
What is the correct way to incorporate the flour?
Gently fold in the plain flour until no streaks remain, being careful not to overmix.
How do I layer the ingredients in the tin?
Spread two-thirds of the brownie mixture first, then the cheesecake mixture, and finally dollop the remaining brownie batter on top.
What is the texture of the cheesecake layer?
The cheesecake layer is described as velvety and creamy.
Is this recipe suitable for a party?
Yes, it is ideal for parties, potlucks, or as a homemade confection to share with friends.
What should I do with the eggs before adding them to the brownie mix?
The two eggs for the brownie mixture should be beaten before being added gradually.
How much dark chocolate is required?
The recipe requires 4 ounces of chopped dark chocolate.
How much cream cheese is needed?
You will need 8 ounces of cream cheese.
Can I use a different type of sugar if I don't have muscovado?
While muscovado is specified, a light brown sugar could serve as a substitute, though flavor and moisture may vary.
What tags are associated with this recipe?
Tags include brownies, chocolate, cheesecake, dessert, baking, and decadent treat.
How should I beat the egg for the cheesecake layer?
Beat the single egg until it is frothy before adding the cream cheese.
What is the recommended preparation for the cream cheese?
It should be softened at room temperature to ensure a smooth mixture.
Does this recipe include nutritional facts like calories?
The provided data does not specify calories, fat, or other nutritional values.