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Hello Mom, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cheesecake brownies. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fudgy, moist and rich chocolate brownies topped with a swirled cheesecake layer. You can serve them warm with vanilla ice cream on. These Cheesecake Brownies are a mouth watering combination of two dessert favorites.
Cheesecake Brownies is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Cheesecake Brownies is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook cheesecake brownies using 14 ingredients and 8 steps. Here is how you cook it.
Preparation To Make of Cheesecake Brownies:
- Get Brownie Batter:
- Get 1/2 cup (1 stick) unsalted butter
- Get 8 oz. semi-sweet chocolate, coarsley chopped
- Make ready 3/4 cup granulated sugar
- Get 3 large eggs, at room temperature
- Make ready 1 tsp. vanilla extract
- Prepare 1/2 cup + 2 tbsp. all purpose flour
- Prepare 2 tbsp. unsweetened cocoa powder
- Prepare 1/4 tsp. salt
- Make ready Cheesecake Layer:
- Make ready 8 oz. cream cheese, softened to room temperature
- Get 1/4 cup granulated sugar
- Get 1 large egg, at room temperature
- Get 1 tsp. vanilla extract
They're full of chocolate, fudgy goodness with the rich, creamy zing of cheesecake. This brownie cheesecake is YOUR cheesecake. If your two favorite desserts in the world happen to be brownies and cheesecake like mine are, this decadently dark chocolate brownie cheesecake. Cheesecake Brownies - Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl.
This Is To Make Cheesecake Brownies:
- In a medium saucepan over medium heat, melt the butter and chocolate together until completely smooth. Then, remove it from the heat, pour the mixture into a large mixing bowl and set it aside to cool slightly for 10 or so minutes.
- Preheat the oven to 350°F. Lightly spray a 9x9" square baking pan with non-stick cooking spray, then line with parchment paper, leaving an overhang to easily lift out the finished brownies. Set it aside.
- Whisk the granulated sugar into the chocolate and butter mixture. Then whisk in the 3 eggs, one at a time and whisking between each. Then whisk in the vanilla extract.
- Next, fold in the flour, cocoa powder and salt. Set this batter aside to prepare the cheesecake mixture.
- For the cheesecake mixture, in a medium bowl using a hand mixer, beat the cream cheese until smooth and creamy, about 1 minute. Then beat in the sugar. Once that's combined, beat in the egg and vanilla.
- Spread half of the brownie batter into the prepared baking pan. Make sure the whole bottom of the pan is covered with batter. Spread the cheesecake mixture evenly over the batter. Spread the remaining brownie batter over the top of the cheesecake mixture.
- Bake for 32-36 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. If the toothpick is clean, that means the brownies have overcooked.
- Place the pan onto a wire rack and allow the brownies to cool completely, then cover the pan and move it to the fridge to chill for about 2 hours. Use a large, sharp knife to slice them into squares once they've chilled. Store them in an airtight container in the fridge for up to 1 week.
Cheesecake Brownies have delicious layers of fudgy brownie and creamy cheesecake. Add some fresh berries, and you've got one epic springtime dessert. This post is sponsored by Challenge Dairy. I love brownies, and am always testing new ways to make a moist and delicious brownie that won't cost me a ton of calories. If you love brownies, you need to try this Brownie Bottom Cheesecake from Delish.com.
That’s the dish for Cheesecake Brownies. See to it you try it in the house, so that your household or friends have variety in terms of food.
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