This dessert is a cross between my super popular Fudgy Brownies with Crackly Tops and my incredible New York Cheesecake Recipe (No Water Bath).

This recipe should not be confused with a brownie cheesecake recipe or a 5 layer brownie cookie cheesecake or even a brownie bottom cheesecake. Those versions have a brownie crust instead of a graham cracker crust as the base that’s topped off with a thick vanilla cheesecake layer. It’s similar to what you would get at fancy bakeries and cut into triangular slices rather than squares.

Chocolate Brownies
1/2 cup Butter Unsalted, Melted
1 cup Granulated sugar
1/2 cup Cocoa powder
1 tsp Vanilla extract
2 Eggs Large
3/4 cups All-purpose flour
1/2 cup Chocolate chips Semisweet
Cheesecake Filling
1 box Cream cheese Full fat, 8 oz. box
1/4 cup Granulated sugar
1 Egg Large
1 tsp Vanilla extract

In a large mixing bowl, add butter, sugar, cocoa powder, vanilla extract and mix until smooth.
Add eggs and mix until smooth.
Add flour and mix until just combined.
Stir in chocolate chips. Keep aside.
Prepare the cheesecake mixture by mixing together cream cheese, sugar, egg, vanilla extract and mix until creamy.
Spread half the brownie batter in a square pan (Dimensions: 8×8), lined with foil paper and sprayed with oil.
Spread cheesecake mixture evenly on top.
Drop spoonfuls of remaining brownie batter.
Swirl everything together with a butter knife.
Bake at 350 degrees for 35-40 minutes or until an inserted toothpick in the center comes out with some sticky crumbs.
Let it cool down completely.
Then, cut slices and enjoy.


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