I love a good hearty cheesecake as much as I love a decadent brownie. Cheesecake brownies are the best of both worlds. The cheesecake layer is creamy and the brownie layer is nice and chewy. This is bound to be a crowd favourite when you bake it for friends or family.
Makes 9 large squares or 16 small squares
1/2 cup + 1 Tbsp unsalted butter
1 cup granulated sugar
3/4 cup + 2 Tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 tsp pure vanilla extract
2 large cold eggs
1/2 cup all purpose flour
1 8oz block of softened cream cheese
1/4 cup granulated sugar
1 large egg
1/4 tsp pure vanilla extract
Place a rack in the lower section of the oven and preheat the oven to 350°F.
Line a 9 x 9 inch pan with 2 overlapping pieces of parchment paper (the long ends of the paper will cover all sides of the pan). Then grease the parchment paper.
In a heat proof bowl, melt the butter in the microwave or on a double boiler. Mix in the sugar, cocoa powder and salt until it’s smooth.
Stir in the vanilla and then add the eggs and mix.
Add in the flour and mix until combined. Save 1/4 of the brownie batter in a separate bowl.
Pour the batter into the prepared pan and smooth to cover the whole pan.
In the bowl of a stand mixer, add your softened cream cheese and sugar and mix until creamy.
Add in the vanilla extract and egg. Mix only until combined.
Pour cheesecake batter on top of the brownie batter in your pan. Spread it out across the whole pan.
Using 1 Tbsp of hot water, mix into the 1/4 reserved brownie batter. Place dollops of the brownie batter on top of the cheesecake mixture. Use a toothpick to pull the brownie mix in the cheesecake to create a marble effect.
Bake for 28 – 35 until a clean toothpick comes out of the brownie layer. If you over bake the cheesecake, it will crack. So it’s best to under bake and then add bake time.
Cool the cheesecake brownies completely before removing from the pan.
Cut into squares and enjoy!