Cheesecake Brownies
Inspired by techniques from King Arthur Baking.
A cocoa brownie layer topped with smooth baked cheesecake and marbled with chocolate batter.
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Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
- food thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 250 kcal |
| Protein | 3.7 g |
| Carbohydrate | 26.7 g |
| of which sugars | 20 g |
| of which free sugars | 19.3 g |
| Fat | 15.4 g |
| of which saturates | 9.1 g |
| Fibre | 1.8 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 115 g unsalted butter
- 225 g caster sugar
- 55 g cocoa powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp baking powder
- 1 tsp vanilla
- 2 large eggs, at room temperature
- 55 g plain flour
- 100 g dark chocolate chips
Cheesecake
- 225 g full-fat cream cheese, at room temperature
- 60 g caster sugar
- 8 g plain flour about 1 tbsp
- 2 tbsp double cream
- ½ tsp vanilla
- 1 large egg, at room temperature
- 1
Prepare. Heat the oven to 170 °C (150 °C fan) and line the tin.
- 2
Brownie. Melt the butter in a pan, stir in the sugar until glossy, then off the heat stir in the cocoa, salt, baking powder and vanilla. Cool 5 min, beat in the eggs, then the flour, and fold in the chocolate chips. Spread all but 4 tbsp in the tin.
- 3
Cheesecake. Beat the cream cheese until lump-free, then the sugar and flour, then the cream, vanilla and egg until smooth. Pour evenly over the brownie layer.
- 4
Marble. Drop the saved brownie batter on top in small spoonfuls and pull a knife through a few times.
- 5
Bake. Bake 40-45 min, until the cheesecake layer is set at the edges with only a slight wobble in the middle and reads at least 71 °C.
- 6
Chill. Cool to room temperature, then chill at least 3 h before cutting into 16. Keep in the fridge.
Storage
Keep covered in the fridge for up to 4 days; let them stand 15 min before serving.
