Cheesecake Brownie
Directions
- 1In a bowl, combine all-purpose flour, unsweetened cocoa powder, and salt. Stir until well combined and set aside.
- 2In a bowl, combine all-purpose flour, unsweetened cocoa powder, and salt. Stir until well combined and set aside.
- 3In a bowl, combine all-purpose flour, unsweetened cocoa powder, and salt. Stir until well combined and set aside.
- 4In another bowl, combine melted unsalted butter, white sugar, and 3 large eggs.
- 5In another bowl, combine melted unsalted butter, white sugar, and 3 large eggs.
- 6In another bowl, combine melted unsalted butter, white sugar, and 3 large eggs.
- 7Whisk the wet ingredients until well incorporated.
- 8Whisk the wet ingredients until well incorporated.
- 9Whisk the wet ingredients until well incorporated.
- 10Pour the wet mixture into the dry ingredients.
- 11Pour the wet mixture into the dry ingredients.
- 12Pour the wet mixture into the dry ingredients.
- 13Stir until just combined and no lumps remain.
- 14Stir until just combined and no lumps remain.
- 15Stir until just combined and no lumps remain.
- 16Pour the brownie batter into a 9x2 inch baking pan lined with parchment paper, leaving about 2 tablespoons for the swirl topping.
- 17Pour the brownie batter into a 9x2 inch baking pan lined with parchment paper, leaving about 2 tablespoons for the swirl topping.
- 18Pour the brownie batter into a 9x2 inch baking pan lined with parchment paper, leaving about 2 tablespoons for the swirl topping.
- 19Spread the brownie batter evenly in the pan using a spatula.
- 20Spread the brownie batter evenly in the pan using a spatula.
- 21Spread the brownie batter evenly in the pan using a spatula.
- 22In a clean bowl, add cream cheese, 1/4 cup white sugar, 1/2 tsp vanilla extract, and 1 whole egg.
- 23In a clean bowl, add cream cheese, 1/4 cup white sugar, 1/2 tsp vanilla extract, and 1 whole egg.
- 24In a clean bowl, add cream cheese, 1/4 cup white sugar, 1/2 tsp vanilla extract, and 1 whole egg.
- 25Beat the cheesecake mixture on medium speed until smooth.
- 26Beat the cheesecake mixture on medium speed until smooth.
- 27Beat the cheesecake mixture on medium speed until smooth.
- 28Transfer the cheesecake batter to a piping bag.
- 29Transfer the cheesecake batter to a piping bag.
- 30Transfer the cheesecake batter to a piping bag.
- 31Pipe lines of the cheesecake batter over the brownie batter.
- 32Pipe lines of the cheesecake batter over the brownie batter.
- 33Pipe lines of the cheesecake batter over the brownie batter.
- 34Spread the cheesecake batter evenly over the brownie batter using a spatula.
- 35Spread the cheesecake batter evenly over the brownie batter using a spatula.
- 36Spread the cheesecake batter evenly over the brownie batter using a spatula.
- 37Using the reserved brownie batter, pipe small drops on top of the cheesecake layer.
- 38Using the reserved brownie batter, pipe small drops on top of the cheesecake layer.
- 39Using the reserved brownie batter, pipe small drops on top of the cheesecake layer.
- 40Use a toothpick to create swirl patterns with the brownie drops.
- 41Use a toothpick to create swirl patterns with the brownie drops.
- 42Use a toothpick to create swirl patterns with the brownie drops.
- 43Bake 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.
- 44Bake 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.
- 45Bake 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.
- 46Let the cheesecake brownie cool until firm before serving.
- 47Let the cheesecake brownie cool until firm before serving.
- 48Let the cheesecake brownie cool until firm before serving.
Ingredients
- 135 g all purpose flour
- 135 g all purpose flour
- 135 g all purpose flour
- 50 g unsweetened cocoa powder
- 50 g unsweetened cocoa powder
- 50 g unsweetened cocoa powder
- 3 g salt
- 3 g salt
- 3 g salt
- 115 g melted unsalted butter
- 115 g melted unsalted butter
- 115 g melted unsalted butter
- 300 g white sugar
- 300 g white sugar
- 300 g white sugar
- 3 pieces whole eggs (large)
- 3 pieces whole eggs (large)
- 3 pieces whole eggs (large)
- 225 g creamcheese
- 225 g creamcheese
- 225 g creamcheese
- 50 g white sugar
- 50 g white sugar
- 50 g white sugar
- 2.5 ml vanilla extract
- 2.5 ml vanilla extract
- 2.5 ml vanilla extract
- 1 whole egg (large)
- 1 whole egg (large)
- 1 whole egg (large)
Equipment
mixing bowlwhiskspatulabaking panpiping baghand mixertoothpickoven