Fudge Cheesecake Brownies

ou’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.

Cheesecake Brownies

Rich, and fudgy brownies crowned with a light and fluffy cheesecake topping swirled with chocolate.

Course                   Dessert

Cuisine                  American

Prep Time              15 minutes

Cook Time              45 minutes

Total Time               1 hour

Servings                 12 Brownies

Calories                  420kcal

Ingredients

For the Brownie Base

1. ▢1 cup unsalted butter  melted, 226g
2. ▢1 1/3 cups semis sweet chocolate chips
3. ▢3/4  cup  cocoa powder
4. ▢1 cup  granulated sugar 200g
5. ▢1 cup brown sugar 200g
6. ▢2 eggs  room temperature
7. ▢1 yolk
8. ▢1 tbsp  coffee 15mL
9. ▢1 tbsp  vanilla extract 15mL
10. ▢1 cup  all-purpose flour 120g
11. ▢1 tsp  salt
12. ▢1 tbsp water 15mL hot, plus more if needed
13. For the Cheesecake Topping
14. ▢16 oz cream cheese room temperature
15. ▢1/2 cup sugar
16. ▢1 tbsp vanilla extract 15mL
17. ▢1 pinch salt
18. ▢2 eggs
19. Free Keto Meal Plan
20. Instructions
21. For the Brownies:
22. Add the melted butter and one cup of chocolate chips to a large bowl. Microwave on short bursts at low power until mostly melted then stir together until smooth.
23. Immediately dump in the cocoa powder and salt then mix until fully incorporated.
24. Mix in the white and brown sugars then add eggs and yolk, vanilla and coffee then mix until smooth.
25. Drop in the flour and mix until almost combined then fold in the remaining chocolate chips
26. For the Cheesecake Topping
27. Add the room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed for 3-4 minutes.
28. Reduce speed to low and slowly add sugar, then salt and vanilla.
29. Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix once more.
30. Add the cheesecake mixture to the brownie base and spread out
31. Add chocolate-cheesecake spread with a skewer.
32. Bake at 350F for 10 minutes then reduce oven temperature to 325F and bake another 35 minutes. E
33. Notes
34. If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
35. Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
36. Adding the cocoa to the warm butter/chocolate mixture “blooms” it which gives you a more intense chocolate flavor.
37. Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the cheesecake on the edges puff up a it just begin to crack.
38. Room temperature cream cheese is a must for a smooth topping. Don’t be afraid to let the mixer run to really cream it before adding the sugar in.
39. Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.
40. Free Keto Meal Plan

Nutrition

Serving: 1piece | Calories: 420kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 250mg | Fiber: 2g | Sugar: 37g | Vitamin A: 200IU | Calcium: 40mg | Iron: 1.4mg