Description
A decadent dessert combining rich chocolate brownies with creamy cheesecake swirls, baked to perfection for a delightful treat that serves 16. This Cheesecake Chocolate Brownie recipe features a luscious cheesecake filling nestled within a fudgy, chocolatey brownie base, creating a perfect balance of flavors and textures.
Ingredients
Cheesecake Filling
- 50 g granulated sugar
- 1 tsp cornstarch
- 200 g cream cheese (full fat, room temperature)
- 1 tsp vanilla bean paste
- 1 large egg (room temperature)
Brownie Batter
- 90 g butter
- 75 g semi-sweet dark chocolate chips
- 35 g unsweetened Dutch cocoa powder
- 100 g granulated sugar
- 150 g dark brown sugar
- 3 large eggs (room temperature)
- 70 g vegetable oil (e.g., canola or avocado oil)
- 1 1/2 tsp vanilla bean paste
- 75 g all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
Instructions
- Preheat and Prepare: Preheat your conventional oven to 160ºC (325ºF). Line a 20×20 cm square baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Make Cheesecake Filling: In a medium bowl, stir together the granulated sugar and cornstarch. Add the room temperature cream cheese and whisk with a hand whisk or electric mixer until the mixture is smooth. Next, add the egg and vanilla bean paste and continue mixing until fully combined. Set aside while working on the brownie batter.
- Prepare Dry Ingredients for Brownie: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Set this mixture aside for later incorporation into the batter.
- Melt Chocolate and Butter: Gently melt the butter and semi-sweet chocolate chips together until smooth. Transfer this mixture to a large bowl and stir in the Dutch cocoa powder using a rubber spatula, ensuring the mixture is smooth and evenly combined.
- Add Sugars: Add both granulated sugar and dark brown sugar to the chocolate mixture. Use an electric mixer to combine thoroughly until the sugars are well incorporated.
- Incorporate Eggs: Add the eggs one at a time and beat the mixture on medium-high speed for about 2 minutes to ensure a light and smooth batter.
- Add Oil and Vanilla: Pour in the vegetable oil and vanilla bean paste, then whisk until the ingredients are fully blended into the batter.
- Combine Dry Ingredients: Gently fold the sifted flour mixture into the wet batter using low speed on your mixer or by hand, mixing just until combined to avoid overworking the batter.
- Assemble the Pan: Pour most of the brownie batter into the prepared baking pan, smoothing it out evenly. Leave about 4-5 teaspoons of batter in the bowl to use later for topping.
- Add Cheesecake Filling: Dollop the cheesecake filling evenly over the brownie batter in the pan. Lightly smooth the surface with a spatula to create an even layer.
- Top with Remaining Brownie Batter and Swirl: Spoon the reserved brownie batter over the cheesecake layer in small dollops. Using a toothpick or butter knife, gently swirl the cheesecake filling and brownie batter together to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 50-55 minutes. The brownies are done when the edges are set and a toothpick inserted near the center comes out with moist crumbs.
- Cool and Chill: Remove the brownies from the oven and let them cool on a wire rack at room temperature for about 30 minutes. Then refrigerate for at least 1 hour before serving to allow the cheesecake layer to set properly.
Notes
- Room temperature eggs and cream cheese help with smoother mixing.
- Use parchment paper to prevent sticking and for easier removal.
- Do not overmix the batter once dry ingredients are added to avoid tough brownies.
- The swirling effect is key for a visually appealing cheesecake brownie.
- Chilling improves the texture and flavor, making it easier to cut neat squares.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
