How to Make Cheesecake Brownies Step by Step

You'll enjoy these cheesecake brownies with a fudgy chocolate foundation and a light, creamy chocolate-swirled cheesecake topping.

Ingredient

1 cup unsalted butter  melted, 226g 1 1/3 cups semis sweet chocolate chips 3/4  cup  cocoa powder 1 cup  granulated sugar 200g 1 cup brown sugar 200g 2 eggs  room temperature 1 yolk 1 tbsp  coffee 15mL 1 tbsp  vanilla extract 15mL 1 cup  all-purpose flour 120g 1 tsp  salt 1 tbsp water

Direction

Set the oven to 350F and line a 9x9 or 8x8 baking dish with parchment paper. Put one cup of chocolate chips in a large bowl and add melted butter. Microwave briefly at 50% power to warm.

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Add chocolate powder immediately and blend well. This photograph shows light chocolate powder since the exposure was increased!

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Add the salt, white and brown sugars and mix well. 

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Mix in the eggs, yolk, vanilla and coffee. Make sure to mix really well and scrape the bowl down. 

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Dump the flour in and mix until almost combined then add the remaining chocolate chips and fold in. 

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Transfer the brownie mixture to the parchment-lined baking sheet and level the border. Reserve 1/2 cup in a small bowl. Cool in fridge while making cheesecake topping.

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Beat room-temperature cream cheese in a stand mixer with a whisk attachment. Mix the sugar, salt, and vanilla on low, then add the eggs and beat until smooth. Mix again after scraping the bowl.

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Add the cheesecake topping onto the brownie and smooth with a spatula. 

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Mix the reserved brownie batter with a tablespoon of very hot water and mix together. 

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Bake 35 minutes at 325F after 10 minutes at 350F. The edge may have lifted and begun to brown. Cool fully before cutting.

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