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cheesecake brownies…

People love cheesecake, people love brownies…so why not make combine them and make one hell of a dessert? I have heard of cheesecake brownies, but I have never attempted to make them. However, last week I was feeling uninspired and decided to search for this concoction on foodgawker. There were several recipes that came up, but for some reason the one from Rosa’s Yum Yums reeled me in. I think it was the serene mint green background in her picture or maybe it was the fact that her brownies were beautifully marbled! After reading her blog entry, I realized I had all the ingredients so I got to baking! I did alter this recipe a little bit to meet my needs, but you can click here to see the original recipe that Rosa adapted from Gourmet Magazine. The original recipe yields an 8×8 batch, I doubled that recipe to fill a 9×13 pan. This recipe is seriously amazing, I guarantee people will be hounding you for the recipe, so have some on hand!
Cheesecake Brownies
Makes 32 brownies.
Ingredients for the “Brownie Batter”:
2 Sticks unsalted butter, cut into pieces
5 ounces unsweetened chocolate, chopped
2 cups superfine sugar*
2 large eggs
1 tsp pure vanilla extract
1 pinch salt
1 1/3 cup all purpose flour
1 tsp baking powder

Ingredients for the “Cheesecake Batter”:
2 (8 ounce) packages cream cheese; softened
2/3 cup superfine sugar*
2 large egg yolks
1/2 tsp pure vanilla extract

Method for the “Brownie Batter”:
1. Put an oven rack in the middle of the oven and preheat oven to 350° F.
2. Line a 9×13 inch square baking pan with foil and butter.
3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. (I used the microwave)
4. Remove from heat, pour into a big bowl and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined and shiny.
5. Whisk in flour and baking powder until just combined and spread in baking pan.

Method for the “Cheesecake Batter” and for baking the brownies:
6. Whisk together the cheesecake batter ingredients in a small bowl until smooth.
7. Dollop over brownie batter, then swirl in with a knife or spatula.
8. Bake until the edges are slightly puffed and center is just set, about 45 minutes.
9. Let cool on a wire rack.
*Note- If you do not have superfine sugar, just throw some granulated sugar in the food processor for a few seconds. Also, these are pretty sweet, so you could definitely cut down the amount of sugar in the brownie batter!

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Bonnie

Thursday 30th of January 2014

These look amazing...will be making them for a friends birthday! Thanks for sharing!

Jamie

Friday 31st of January 2014

Bonnie-

That's fantastic! Please stop back and let us know your experience with the recipe. Have a great day and thank you so much for following MBA!

-Jamie

Dawn

Friday 27th of December 2013

could you use 5 oz cocoa powder instead of chopping chocolate?

Jamie

Friday 10th of January 2014

Dawn, I wouldn't. The texture will be completely different. - Jamie

paige

Friday 17th of August 2012

looks amazing! :) is there no save to recipe box on this page..?

Jamie

Monday 20th of August 2012

Paige- We are still working o update all of the older recipes with the save recipe feature. Unfortunately, we have not gotten to this one yet. Thanks for stopping by. Jamie

Michelle Hoang

Friday 12th of August 2011

I'm really confused about the "superfine" sugar.. so would it be Powdered Sugar? or is Granulated Sugar fine?

Jamie

Friday 12th of August 2011

Michelle- Granulated sugar comes in a super fine granule size. If you can't find it, simply use regular sugar. Thanks for stopping by. -Jamie

k.roberts

Friday 25th of June 2010

Hey Sarah!

A stick of butter is a 1/2 cup (113.4 g)

Can't wait to try these for my upcoming summer potluck ...

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