Cheesecake brownie
Cheesecake brownies blend rich chocolate brownies with a creamy cheesecake topping, resulting in a decadent dessert. This recipe guides you through creating these marbled treats, perfect for any occasion.
Cook time 35 min
Prep time 10 min
Ingredients:
1/2 cup butter1 cup dark chocolate
3 eggs
1 cup sugar
1.50 cups all-purpose white wheat flour
1/3 cup sour cream
1 cup cream cheese
Cheesecake brownies combine the rich, chocolatey goodness of brownies with the creamy, tangy deliciousness of cheesecake. This dessert is perfect for anyone who loves both flavors and wants to enjoy them in one bite. This recipe will guide you through creating a delightful treat that's perfect for any occasion.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
1. In a medium saucepan, melt 1/2 cup (110g) butter and 1 cup (230g) dark chocolate over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
2. In a large mixing bowl, whisk together 2 eggs (100g) and 1 cup (200g) sugar until the mixture is light and fluffy.
3. Gradually add the melted chocolate and butter mixture to the egg and sugar mixture, stirring continuously until well combined.
4. Sift 1 cup (130g) all-purpose flour into the mixture and fold until just combined.
1. In a separate bowl, beat 1 egg (50g) until well blended.
2. Add 1/3 cup (72g) sour cream and 1 cup (230g) cream cheese to the bowl and mix until smooth and creamy.
1. Pour the brownie batter into the prepared baking pan, spreading it evenly.
2. Spoon the cheesecake mixture over the brownie layer in dollops, then use a knife or a skewer to swirl the cheesecake into the brownie batter, creating a marbled effect.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the cheesecake brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out of the pan. Cut into squares and serve.
With these cheesecake brownies, you get the best of both worlds in one delicious dessert. The combination of the dense, fudgy brownie layer with the creamy cheesecake topping is sure to impress your friends and family. Follow the tips provided, and you’ll have a perfect batch of cheesecake brownies ready to delight anyone with a sweet tooth.
Cheesecake brownie FAQ:
Bake the cheesecake brownies in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
This recipe is designed for an 8x8-inch baking pan. If you use a larger pan, the brownies may bake faster, so adjust the baking time accordingly.
Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; just ensure they are wrapped well.
You can substitute sour cream with Greek yogurt or buttermilk. Both options will maintain similar creaminess and tang in the cheesecake topping.
Using high-quality dark chocolate is recommended for rich flavor. Semi-sweet chocolate can also work if you prefer a sweeter brownie.
Tips:
- Ensure all your ingredients, especially the eggs and cream cheese, are at room temperature before you begin. This will help them combine better and create a smoother batter.
- Use high-quality dark chocolate for a richer flavor. It will make a noticeable difference in the taste of your brownies.
- Be careful not to overmix the batter after adding the flour; overmixing can result in dense, tough brownies.
- For a marble effect, swirl the cheesecake batter gently into the brownie batter with a knife or toothpick.
- Allow the brownies to cool completely in the pan before cutting them to ensure they hold their shape and the cheesecake layer sets properly.
Nutrition per serving
8 ServingsCalories 390kcal
Protein 10g
Carbohydrates 60g
Fiber 3.87g
Sugar 33g
Fat 33g
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