Cheesecake Brownies recipe

I love cheese. Everything from cheese cake, cheese ice cream to cheese fondue. This has got to be my favorite cheese dessert. You know how sometimes too much of cheese flavour and too much of chocolate flavour will make you feel a little sick of the taste.

Well, in this recipe the cream cheese and the chocolate just goes so well together to form the ultimate brownie. What’s not to love? Plus, it’s easy to make and looks pretty as well with all the swirls (which is easy to create as well). So really, do try this recipe out!

IMG_4306 

Cheesecake Brownies
One 9-inch (23cm) or 8-inch (20cm) square pan

Adapted from Ready for Dessert (Ten Speed)

For those of you who like higher brownies, use an 8-inch pan.
I used a 9-inch pan though, and that was my brownies’ height as seen in the photo.

  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 4 ounces (115g) bittersweet or semisweet chocolate, chopped
    (you can just use the semi-sweet chocolate chips which is required below as well)
  • 2/3 cup (130g) sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (70g) flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (80g) chocolate chips
  • 8 ounces (200g) cream cheese, at room temperature
  • 1 large egg yolk
  • 5 tablespoons (75g) sugar
  • 1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

But do remember not to serve them cold (if let’s say you put them in the fridge), because the chocolate chips will harded. For best results, eat them when hot    (:

(I know I’ve not been updating this blog for ages. Have been really busy with exams, travelling, birthday celebration and finally now: internship.)


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