In this recipe, we're combining two all-time favourites – cheesecake and brownies. This is an amazing recipe that brings together creamy vanilla cheesecake and rich chocolate brownies. These Cheesecake Brownies are a must-bake, once you have tried one you will want more and more!
Ingredients:
Brownies:
150g Dark Chocolate (I like to use Cadbury Bournville Chocolate)
75g Butter
110g Light Brown Sugar
75g Caster Sugar
2 x Eggs
1 Tsp Vanilla Extract
90g Plain Flour
1 1/2 Tbsp Cocoa Powder
Cheesecake:
450g Full Fat Cream Cheese
120g Caster Sugar
2 x Eggs
2 Tsp Vanilla Extract
1. To make the brownie mixture, place the chocolate and butter into a heatproof bowl. Place the bowl over a pan of simmering water. Slowly melt the chocolate and butter and mix to form a glossy smooth mixture. Remove the bowl from the pan and allow to cool.
2. Next add the caster sugar, light brown sugar, eggs and vanilla extract. Mix all the ingredients until they become lighter in colour and thicker (ribbon stage).
3. Pour the cooled chocolate and butter mixture into the egg and sugar mixture. Fold everything together making sure there are no streaks in the batter.
4. Add the flour and cocoa powder and fold the dry ingredients into the mixture until all the dry ingredients have been fully incorporated.
5. Preheat the oven to 180C/350F/Gas Mark 4. Place around 5 tablespoons of the brownie mixture in a bowl, this will be used later for the swirl decoration on top of the cheesecake layer! In a lined 9-inch loose bottom square cake tin, pour the brownie mixture in and flatten the top using an off-set spatula.
6. To make the cheesecake mixture, add the full-fat cream cheese, caster sugar, eggs (there is only one in the picture because I decided to double the) and vanilla extract. Mix until all of the ingredients have been fully incorporated and there are no lumps.
7. Pour the cheesecake mixture on top of the brownie mixture and smoothen with an off-set spatula.
8. Using a teaspoon dollop the brownie on top of the cheesecake layer. If your brownie mixture has thickened up, add a teaspoon of warm water to loosen to mixture. This will make it easier to swirl the brownie mixture into the cheesecake layer.
9. With a toothpick swirl the brownie mixture into the cheese layer to create a decorative pattern.
10. Bake the Cheesecake Brownies for 25-30 minutes.
11. Once baked, let the Cheesecake Brownies cool on a wire rack. To make cutting easier place the Cheesecake Brownies into the fridge for a couple of hours. Then dip a knife in warm water, wipe the knife till it’s dry and then cut. Make sure to clean the knife and dip it in warm water to get clean cuts.
