The Best Cheesecake Brownie Recipe You’ll Ever Try!:If you’re craving a dessert that’s rich, decadent, and visually stunning, the Cheesecake Chocolate Brownie is your answer. This dessert is a perfect combination of fudgy chocolate brownies swirled with creamy cheesecake, creating an irresistible treat. Whether it’s for a party or just to satisfy your sweet tooth, this recipe will leave everyone asking for seconds!
Ingredients
Understanding the role of each ingredient is important to ensure the best results. Here’s a breakdown of the key ingredients:
1. Butter: Used to create a rich, moist texture by combining with melted dark chocolate.
2. Eggs: Ensure they are at room temperature for proper mixing. Take them out of the fridge 1 hour before baking.
3. Semi-Sweet Chocolate Chips: Use high-quality dark chocolate (around 54-55% cocoa) for a balanced flavor that’s not too bitter.
4. Cornstarch: Helps break down gluten in the flour, resulting in a soft, fudgy brownie texture.
5. Cocoa Powder: For the best taste, use premium Dutch-processed cocoa powder. Valrhona is a top choice.
6. Cream Cheese: Use full-fat cream cheese, preferably at room temperature. In the U.S., brick-style cream cheese works best.
Instructions
Here’s a simple guide to make this mouthwatering dessert. Gather your ingredients, and let’s start baking!
1. Preheat and Prepare the Pan
- Preheat your oven to 160ºC (325ºF).
- Line a 20×20 cm (8×8 inch) square pan with parchment paper.
2. Prepare the Cheesecake Filling
- Mix cornstarch and granulated sugar in a bowl.
- Add the cream cheese and mix until smooth using a hand whisk or electric mixer.
- Add the egg and vanilla extract and mix until fully combined. Set aside.
3. Prepare the Dry Ingredients for Brownie Batter
- Sift together flour, cornstarch, and salt in a bowl. Set aside.
4. Melt the Chocolate and Butter
- Melt the butter and dark chocolate together over low heat or using a microwave.
- Once melted, pour into a large bowl and stir in the cocoa powder with a spatula until combined.
5. Mix Sugars and Eggs
- Add dark brown sugar and granulated sugar to the melted chocolate mixture.
- Use an electric mixer to whisk the mixture until combined.
- Add the eggs and whisk for 2 minutes on medium-high speed.
6. Add Oil, Vanilla, and Dry Ingredients
- Mix in the oil and pure vanilla extract until combined.
- Gently fold in the dry ingredients using a spatula or mixer on low speed.
7. Assemble the Brownie and Cheesecake Layers
- Pour most of the brownie batter into the prepared pan, saving a few teaspoons for topping.
- Smooth the batter with a spatula.
- Add dollops of cheesecake filling on top, smoothing it out slightly.
- Dollop the reserved brownie batter over the cheesecake filling and swirl the layers together using a toothpick or butter knife.
8. Bake and Chill
- Bake in the preheated oven for 50-55 minutes.
- Once baked, let the brownies cool for 30 minutes on a wire rack at room temperature.
- Refrigerate for at least 1 hour before slicing and serving.
Serving Suggestions
Serve the brownies as they are, or top them with a scoop of vanilla ice cream or a drizzle of chocolate syrup for an extra indulgent treat.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. You can also freeze them for up to 2 months. Simply thaw before serving.
This Cheesecake Chocolate Brownie is a dessert worth the effort. The fudgy brownie base paired with creamy cheesecake makes it perfect for birthdays, holidays, or just an evening indulgence. The marbled swirl not only tastes amazing but also makes it look fancy enough for any special occasion. Give it a try, and you’ll see why it’s a crowd favorite!
FAQs
Q1: Can I use low-fat cream cheese for this recipe?
A: It’s best to use full-fat cream cheese for a rich and creamy texture. Low-fat cream cheese may affect the consistency of the cheesecake layer.
Q2: Can I freeze these brownies?
A: Yes! Store them in an airtight container and freeze for up to 2 months. Thaw them in the refrigerator before serving.
Q3: Can I skip the cornstarch in the brownie batter?
A: Cornstarch helps make the brownies extra soft and fudgy. If you don’t have it, you can skip it, but the texture may be slightly different.
Q4: How do I know when the brownies are done?
A: The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Q5: Can I use a different size pan?
A: You can, but the baking time will vary. For thinner brownies, reduce the baking time, and for thicker ones, increase it slightly.