Delicious Cheesecake Brownie Recipe
"Cream cheese brownies to satisfy all brownie-o-holics!"
My cheesecake brownie recipe follows in the tradition of inspired by chocolate and cakes.
My aim has been to give you a chocolate brownie recipe that you know works then show you how you can use it to make endless variations.
Well this is another delicious fudge brownie for you to make. If you have not seen my other variations of chocolate brownies take a peek here to see how versatile this easy brownie recipe really is.
I will warn you these cheesecake brownies are the ultimate in fudge brownies. I think it would be impossible for them to be any fudgier! Even though you make them using my original chocolate brownie recipe adding the cream cheese layer to the top stops any moisture escaping during baking. Leaving a rich sinful chocolate fudge brownie with a smooth cheesecake top - heaven!
One thing that I do that is different to others is that I bake my chocolate brownies in muffin or patty cake pans. The reason I do this is:
- my brownies are so filled with goodies that they are impossible to cut cleanly.
- it gives me even portions.
- and if I also use paper liners it is impossible for them to stick.
- it improves their presentation especially if they are for a gift.
Please read through the cheesecake brownie recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Cheesecake Brownie Recipe
Makes 24 brownies
To make these cream cheese brownies I have used two patty cake pans with a 1/4 cup (water) capacity lined with paper cases. I advise not to bake directly into the patty cake pans as the cheesecake topping is guaranteed to stick.
There is an exception - if you use the silicon moulds make sure you spray them with non-stick baking spray and wait for the brownies to cool completely, in fact I would chill them first then loosen the edge with a sharp knife and push them out.
Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
125g butter, chopped
250g dark chocolate, chopped
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
250g cream cheese, room temperature
2 eggs, lightly beaten
2 tablespoons caster sugar
The oven should be preheated to 160C (325F)
- In a medium size microwave safe bowl heat the chopped butter and dark chocolate on high for 1 minute. Remove and stir until blended. You may need a further 30 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
Add the brown sugar and the beaten eggs. Stir through.
Add the sifted flour stir through until smooth.
Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
In a small mixing bowl beat the cream cheese and sugar until smooth. Having the cream cheese at room temperature makes this easier.
Slowly mix through the egg. Scrape down the sides and give a quick final mix.
Divide the cream cheese mix evenly to top the brownies. Give the pans a gently shake to level the tops.
Bake in a preheated oven set to 160C (325F) for 25 minutes. The brownies are ready when the tops are slightly domed and before they just start to crack.
Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely.
Store in an airtight container for one week.
I hope you have been inspired by my cheescake brownie recipe. Homemade brownies will never go out of fashion and imagine how impressed everyone will be when you say "I Made them Myself!"
More chocolate brownie recipes
Don't forget if you love chocolate fudge brownies and lets face it who does't! check out my chocolate brownie recipe for more delicious variations.