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You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite. Cheesecake brownies with a chocolate swirl on parchment paper. These cheesecake brownies are the business! RICH fudge-like brownie on the bottom complemented with a light, slightly tangy cheesecake topping swirled with more chocolate. These easy to make brownies come together with ingredients you probably have in your pantry already in just a few minutes, and they look spectacular right out of the oven! These take my brownie recipe to the next level!
Cheesecake brownie batter being mixed in a bowl. Add one cup of the chocolate chips in a large bowl then pour in the melted butter. Immediately stir in the cocoa powder and mix until incorporated. By the way the cocoa powder looks a bit light in this image because the exposure had to be turned way up! Sugar and eggs being added to Cheesecake brownie batter. Add the salt, white and brown sugars and mix well.
Mix in the eggs, yolk, vanilla and coffee. Make sure to mix really well and scrape the bowl down. Cheesecake brownie batter being smoothed into a pan. Dump the flour in and mix until almost combined then add the remaining chocolate chips and fold in. 2 a cup of the brownie batter in a small bowl and transfer rest to the parchment-lined baking dish and smooth to the edge. Place in refrigerator to chill while you whip up the cheesecake topping.
Cheesecake topping being spread onto a brownie. Add the sugar, salt, and vanilla while mixing on low then add the eggs and beat until smooth. Scrape the bowl down and mix once more. Add the cheesecake topping onto the brownie and smooth with a spatula. Cheesecake brownie batter being swirled with a skewer. Mix the reserved brownie batter with a tablespoon of very hot water and mix together.
You’re basically thinning the batter so it’s easier to mix in. Add more water as needed until the batter is more the consistency of cake batter. Dot the top of the cheesecake with spoonfuls of the thinned batter. Use a skewer to swirl the brownie batter around. I like to wipe the edges with a knife to remove any excess. Bake at 350F for 10 minutes then reduce oven temperature to 325F and bake another 35 minutes.
The edge will have risen and might just be starting to brown. Allow to cool completely before cutting. 3 Cheesecake brownies stacked on a piece of parchment paper. Blooming cocoa powder for cheesecake brownies When you dissolve the cocoa powder in a warm liquid it releases more of the chocolate flavor and really steps things up a notch. This recipe blooms the cocoa powder in the warm butter and chocolate mixture but you can always dissolve your cocoa powder in a liquid for cake and quick bread recipes too. Line with parchment and you’ll be good to go!