Cheesecake Brownies

I love brownies! They taste so good you’ll feel so bad for eating them. But once you finish the pan, you just crave for more. Sigh…

Sometimes just having brownies isn’t enough, and that’s when you need to have a delicious layer of cheesecake on top. Yum!



Cheesecake Brownies
I used the cheesecake recipe from Almost Bourdain and the brownie recipe from Desert Candy. I silently stalk these blogs (but now that I’ve linked them, they’ll know who their silent stalker is :p).

1 stick (8 tbsp, 4 oz, 113g) butter
4 oz bittersweet chocolate
1 cup sugar (all white sugar, or half white/half brown sugar)
1 tsp vanilla
a pinch of salt
2 eggs
1/2 cup flour
1/4 cup cocoa powder


Cheesecake:
285 g (10 oz) cream cheese
4 1/2 tbsp caster (superfine) sugar
2 eggs

(I doubled the recipe and baked in a 9×13″ pan for 35-40 mins.)

Preheat the oven to 350F, grease an 8″ square baking pan lined with non-stick baking paper or aluminum foil. On top of a double boiler, or in the microwave, melt together the butter and the chocolate. Let the mixture cool slightly, stir in sugar, vanilla and salt. Beat in the eggs one at a time, then fold in the flour and cocoa powder. Pour into prepared pan.

To make the cheesecake, whisk the cream cheese, sugar and eggs until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and swirl with a butter knife.

Bake in the oven 18-20 mins. Immediately move the pan to the freezer or to an ice bath for about five minutes to stop the cooking, then transfer to a wire rack to cool completely.

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