Connie’s notes
Enjoy them for a snack with coffee or tea, bring to a picnic or serve as dessert over the holidays. These cheesecake brownies will please young and old alike.
These cheesecake brownies will keep in the fridge for a few days. If frozen, they will stay good for a month or two.
Tip: I had an old recipe for cheesecake brownies but I have since learned using the correct baking pan is crucial. Instead of lining baking pans with parchment paper to make it easier to lift the uncut brownies and move the slab on a cutting board, I now use these.
Rectangular non-stick baking pans with removable bottom. Nothing sticks to the sides and bottom of the pan. And it’s so easy to pop out the cooled slab of uncut brownies. On the cutting board, I simply run an offset spatula to separate the uncut brownies from the metal. Easy peasy.
Rectangular non-stick baking pans with removable bottom. Nothing sticks to the sides and bottom of the pan. And it’s so easy to pop out the cooled slab of uncut brownies. On the cutting board, I simply run an offset spatula to separate the uncut brownies from the metal. Easy peasy.Equipment
- 2 7" x 11" non-stick baking pans preferably with removable bottom
Ingredients
Brownies
- ¾ cup salted butter cut into pieces
- 2 cups dark chocolate morsels
- 1 ⅓ cups sugar
- 4 large eggs at room temperature
- 1 cup all-purpose flour
Cheesecake topping
- 500 grams cream cheese at room temperature
- 1 large egg
- ¾ cup sugar
Instructions
- Preheat the oven to 350F.
Make the brownie batter
- In a large bowl that can go into the microwave, dump the butter and dark chocolate morsels.
- Pop into the microwave on HIGH for 20 seconds, stir, heat again on HIGH for another 10 to 20 seconds (depending on the wattage of your microwave) and stir until smooth.
- Stir in the sugar until blended.
- Add the eggs.
- Whisk until fully incorporated.
- Add the flour and whisk until smooth.
Make the cheesecake topping
- Whisk the cream cheese until light and fluffy.
- Add the egg and whisk until completely incorporated.
- Stir in the sugar until smooth.
Assemble the cheesecake brownies
- Reserve a cup of the brownie mixture.
- Divide the remaining mixture into two equal portions.
- Spread one portion on each pan.
- Divide the cheesecake mixture into two equal portions and spread one portion on top of the brownie mixture in each pan.
- Take the reserved brownie mixture and drop by teaspoonful on top of the cheesecake mixture in both pans.
- Take a wooden skewer and drag across the surface of the mixtures in each pan, going from left to right then from top to bottom in a zigzag motion.
- Bake the cheesecake brownies at 350F for 40 to 50 minutes or until the top is dry, and the center is no longer jiggly.
- Cool in the pans for about 15 minutes.
- Transfer to a cutting board and slice into squares.
Japanese cucumber salad
