Cheesecake Brownies

Cheesecake Brownies

from the December 2016 Feature



For 6 people


  • (for the brownies)
  • 1 1/4 stick butter, melted
  • 1 1/4 cup(s) granulated sugar
  • 3/4 cup(s) cocoa powder
  • 1/4 teaspoon(s) salt
  • 1 teaspoon(s) vanilla extract
  • 2 eggs
  • 1/2 cup(s) flour
  • (for the cheesecake)
  • 2 1/4 cup(s) cream cheese, softened
  • 1/2 cup(s) granulated sugar
  • 1 egg
  • 2 teaspoon(s) vanilla extract
  • 1/4 cup(s) flour
Preparation time: 20m

Cooking time: 30m

Waiting time: 15m

Cheesecake Brownies Directions

Preheat the oven to 350 degrees. Line the bottom and sides of a baking pan with foil, leaving an overhang on two opposite sides. Whisk the butter, sugar, salt and cocoa powder together. Stir in the vanilla extract, then mix in the eggs. Fold in the flour, beating until thick. Reserve 1/4 cup of the batter and set it aside. Pour the remaining batter into the prepared pan. Bake for about 20 minutes. Allow it to cool. Using a mixer, beat the cream cheese and sugar until combined. Beat in the egg, then fold in the vanilla extract and flour. Pour the mixture over the brownie layer. Spoon the reserved brownie batter on top. Create swirls by using a toothpick. Bake for about 30 minutes. Refrigerate the brownies for four hours before serving.

Be the first to post a review

Your email address is not used in any manner