Cheesecake Brownies
There’s double the decadence with this cheesecake brownies recipe - a fudgy, chocolatey classic meets creamy cheesecake for a show-stopping taste of pure indulgence.
Ingredients
Method
1. Position the rack in the lower third of the oven and preheat the oven to 175°C.
2. Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
3. Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.
4. Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)
5. Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
6. Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
7. Reserve a little brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
8. Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.
Cheesecake chocolate brownies - two iconic treats, swirled together for twice the wow!
This cheesecake brownies recipe is all about merging everyone’s favourite decadent desserts - brownie and cheesecake! Get the party started with a rich, gooey, chocolate brownie layer made with milk chocolate and cocoa powder, dark brown and white sugar for chew, and a dash of cayenne and sea salt for a grown-up kick. The batter whips together with butter, a splash of oil and buttermilk, and egg whites to get it fabulously fudgy!
If that wasn’t enough, enter the irresistible cheesecake swirl of low-fat cream cheese blended until silky with sugar, vanilla, and egg. Dollop, swirl and watch the magic happen. And the best bit is there’s no need for fancy equipment! You can create that bakery-style marble effect at home with a spoon or a skewer. This cheesecake brownies recipe is next-level delicious!
The result? Cheesecake chocolate brownies so dreamy, you’ll be tempted to dive straight in. Serve warm for gooeyness, chilled for sliceable squares, or with strawberries or a raspberry sauce for a tangy twist, but be warned, they’re guaranteed to disappear fast!
Whether for picnics, packed lunches, or a big plateful for a family teatime treat, this cheesecake brownies recipe is a guaranteed crowd-pleaser and a great reason to get baking at home.
If you’re looking for more sensational sweets, how about white chocolate and raspberry blondies, Michelin maestro Tom Kerridge’s churros with salted caramel and chocolate sauce, or a plateful of thick and chewy peanut butter chocolate chip bars!
