Cheesecake Brownies
- Yield: 16 1x
- Category: Dessert
Ingredients
Scale
**Brownie Goodness:**
- 4 oz dark chocolate (60-70% cocoa)
- 10 tbsp unsalted butter (1.25 sticks)
- 3/4 cup sugar (3/4 cup)
- 2 eggs (room temperature)
- 1 tsp instant coffee mixed with 1 tsp hot water
- 1/2 cup all-purpose flour (1/2 cup)
- 1/3 cup cocoa powder (1/3 cup)
- 3/4 tsp salt
**Cheesecake Magic:**
- 8 oz cream cheese (1 block)
- 1/3 cup sugar (1/3 cup)
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1 large egg
- 1/3 cup heavy cream (1/3 cup)
- 1 tsp cornstarch
**Ganache Bliss:**
- 5 oz dark or semi-sweet chocolate
- 1/2 cup heavy cream
- White chocolate (optional)
Instructions
- Preheat your oven to 340°F and line a 9×9-inch pan.
- For the cheesecake, whisk together cream cheese, sugar, egg, vanilla, salt, cream, and cornstarch until creamy. Set aside.
- For the brownies, melt dark chocolate and butter in the microwave. Whisk eggs and sugar until light, then add the melted chocolate, coffee mix, and dry ingredients. Gently fold together.
- Pour the brownie batter into the pan. Carefully add the cheesecake batter on top for a lovely layered effect.
- Bake for about 25 minutes until the edges are set but the center is slightly wobbly. Let it cool at room temperature, then chill in the fridge for 3-4 hours.
- Top it off with warm ganache, chill for another 15 minutes, and voila!
- Serve chilled and enjoy the deliciousness!
