Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!
FOR THE CHEESECAKE:
FOR THE CHEESECAKE:
NOTES:
You can store the brownies in an airtight container in the fridge for up to a week, or freeze them for up to 2 – 3 months. Thaw overnight in the fridge before serving.
Source: marshasbakingaddiction.com
Ingredients:
FOR THE BROWNIES:- 1 and 1/4 sticks unsalted butter 140g
- 1 and 1/2 cups caster/granulated sugar 300g
- 3/4 cup cocoa powder 75g
- 1/4 teaspoon salt
- 2 large eggs cold
- 1 teaspoon vanilla extract
- 1/2 cup plain/all-purpose flour 60g
FOR THE CHEESECAKE:
- 2 and 1/4 cups full fat cream cheese 500g, softened
- 1/2 cup caster/granulated sugar 100g
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1/4 cup plain/all-purpose flour 30g
Instructions:
FOR THE BROWNIES:- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
- Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined.
- Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into the prepared pan, and spread out evenly. Bake for 15 - 20 minutes, or until the centre of the brownies is mostly set. Allow to cool in the pan on a wire rack whilst preparing the cheesecake.
FOR THE CHEESECAKE:
- Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg, then mix in the vanilla extract, and flour.
- Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create a swirl effect.
- Bake for 20 - 30 minutes or until the cheesecake centre is almost set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 - 5 hours. Cut into bars, and serve.
NOTES:
You can store the brownies in an airtight container in the fridge for up to a week, or freeze them for up to 2 – 3 months. Thaw overnight in the fridge before serving.
Source: marshasbakingaddiction.com
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