Cheesecake brownies
92
- Prep Time20 mins
- Total Time55 mins
- Makes16 servings
Cheesecake brownies.
Photo, Andreas Trauttmansdorff.
You get the best of both worlds creamy, rich cheesecake and thick, fudgy brownie swirled together in one decadent mouthful. You might want to bake a double batch because they won't last!
Ingredients
250-g block cream cheese, at room temperature
1 1/4 cups granulated sugar
3 eggs
2 tsp vanilla
1/2 cup unsalted butter
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
4 tbsp milk
1/2 cup chocolate chips
Instructions
Preheat oven to 325F (160C). Lightly coat an 8-inch (2-L) square baking dish with oil. Cut cream cheese into cubes. Whirl in a food processor until smooth, scraping down side as necessary. Add 1/4 cup (50 mL) sugar, 1 egg and 1 tsp (5 mL) vanilla. Whirl until smooth, scraping down side.
Place butter in a small bowl. Microwave on medium until melted, 45 to 75 seconds. In a large bowl, using a fork, stir remaining cup (250 mL) sugar with flour, cocoa, baking powder and salt. In a medium-size bowl, whisk remaining 2 eggs with butter, 3 tbsp (45 mL) milk and remaining tsp (5 mL) vanilla until evenly blended. Stir egg mixture into flour mixture until evenly mixed. Remove 1/2 cup (125 mL) batter to a small bowl and stir in remaining 1 tbsp (15 mL) milk. Set aside. Stir chocolate chips into batter in large bowl.
Turn chocolate-chip batter into baking dish and smooth surface. Turn cream cheese mixture overtop and smooth surface. Spoon large dollops of reserved chocolate batter overtop. Using a knife tip, swirl brownie mixture through cheesecake a few times, creating a wavy pattern.
Bake in centre of oven until edges pull away from sides of pan and moist crumbs cling to a toothpick when inserted into centre, 35 to 40 minutes. Brownies will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.
Nutrition (per serving)
Calories 234, Protein 3.8g, Carbohydrates 25.2g, Fat 14g, Fibre 1.3g, Sodium 105mg.
Know Your Cocoa
* Cocoa has the lowest fat and calories of any chocolate product. * In chocolate sauces, you can use 3 tbsp (45 mL) cocoa and 1 tbsp (15 mL) butter in place of the 1 square (1 oz/28 g) unsweetened baking chocolate that's called for. * Cocoa will keep almost indefinitely in a covered container. * Cocoa has less caffeine than coffee, tea or cola. * When making brownies using baking chocolate, add a light sprinkling of cocoa to the batter to intensify the chocolate flavour.