Directions
- 1In a bowl, combine all-purpose flour, unsweetened cocoa powder, and salt. Stir until well combined and set aside.
- 2In another bowl, combine melted unsalted butter, white sugar, and 3 large eggs.
- 3Whisk the wet ingredients until well incorporated.
- 4Pour the wet mixture into the dry ingredients.
- 5Stir until just combined and no lumps remain.
- 6Pour the brownie batter into a 9x2 inch baking pan lined with parchment paper, leaving about 2 tablespoons for the swirl topping.
- 7Spread the brownie batter evenly in the pan using a spatula.
- 8In a clean bowl, add cream cheese, 1/4 cup white sugar, 1/2 tsp vanilla extract, and 1 whole egg.
- 9Beat the cheesecake mixture on medium speed until smooth.
- 10Transfer the cheesecake batter to a piping bag.
- 11Pipe lines of the cheesecake batter over the brownie batter.
- 12Spread the cheesecake batter evenly over the brownie batter using a spatula.
- 13Using the reserved brownie batter, pipe small drops on top of the cheesecake layer.
- 14Use a toothpick to create swirl patterns with the brownie drops.
- 15Bake in a pre-heated oven at 180°C for 30 to 40 minutes, or until the top and edges are set. Use down heat only.
- 16Let the cheesecake brownie cool until firm before serving.
Ingredients
- 135 g all purpose flour
- 50 g unsweetened cocoa powder
- 3 g salt
- 115 g melted unsalted butter
- 300 g white sugar
- 3 pieces whole eggs (large)
- 225 g creamcheese
- 50 g white sugar
- 2.5 ml vanilla extract
- 1 whole egg (large)
Equipment
mixing bowlwhiskspatulabaking panpiping baghand mixertoothpickoven
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