My husband loves chocolate and cheesecake, so when I'm baking something for him, those flavors always come to mind. A decadent combination of the two would pretty much be the ideal combo to him, so cheesecake brownies seemed like an easy, but perfect solution! Rich and fudgy brownies are already great on their own, and I like 'em the fudgier the better! But now add a layer of cheesecake to the mix, and you've got yourself one seriously tasty treat. If you want, you can lightly swirl in the cheesecake batter to the brownie batter, creating a cool marbled effect on your brownies! I got a little carried away in mixing, so no picture-perfect marbling, but I promise they tasted great anyway! PS- I like using flatter, wider chocolate feves or discs instead of regular chips, and Valrhona makes great ones!
- 1/2 cup unsalted butter, cut into pieces
- 1 cup bittersweet chocolate chips, divided
- 3/4 cup turbinado sugar
- 2 large eggs
- 1/2 tsp pure vanilla extract
- 2/3 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 8 oz. cream cheese, well softened
- 1/3 cup turbinado sugar
- 1 large egg yolk
- 1/4 tsp pure vanilla extract
Preheat oven to 350°F and butter an 8-inch square baking pan. For the brownie batter, melt butter and 1/2 cup chocolate chips in a double boiler over simmering water, stirring occasionally, until smooth. Remove from heat and whisk in sugar, eggs, and vanilla until well combined. Whisk in flour, cocoa powder, and salt until just combined and spread batter evenly into baking pan.
For the cheesecake batter, whisk together cream cheese, sugar, egg yolk, and vanilla in a small bowl until smooth. Dollop large spoonfuls over brownie batter, then swirl in with a butter knife to create a marbled effect. Alternatively, you may mix the two together more evenly.
Sprinkle remaining chocolate chips over the batter. Bake until edges are slightly puffed and center is just set, about 35 minutes, then allow to cool. These are equally as delicious warm out of the oven as they are at room temperature or chilled, although the brownies will be much easier to cut if chilled. Makes nine 3" square, thick brownies.
*Adapted from cheesecake-marbled brownies by Smitten Kitchen.