Cookies & Cream Cheesecake Brownies | Ep. 1334
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Creamy Cheesecake and Chocolatey Brownies: Cheesecake Brownies
My Cheesecake Brownies recipe is made with a quick and easy, fudgy, chocolate-chip-studded brownie layer and is topped off with a thick layer of real, rich cheesecake!
Recipe:
Ingredients
Brownies:
12 Tablespoons unsalted butter, cut into 12 pieces (170g)
4 oz semisweet or dark chocolate baking bar¹, coarsely chopped (113g)
½ cup natural unsweetened cocoa powder (50g)
½ teaspoon instant coffee (optional, see note)
1 cup granulated sugar (200g)
½ cup light brown sugar firmly packed (100g)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g), optional
Cheesecake:
16 oz cream cheese, softened, use brick-style full-fat cream cheese only (453g)
½ cup granulated sugar
¼ cup full-fat sour cream (65g)
2 large eggs, lightly beaten
½ teaspoon vanilla extract
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Instructions
00:00 Introduction
00:26 Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
00:36 Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
01:22 Immediately add cocoa powder and instant coffee (if using) and stir until combined.
01:56 Add sugars and stir well.
02:07 Add eggs and vanilla extract and stir very well.
02:53 Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
03:40 Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer:
Cheesecake layer
04:00 Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
04:32 Stir in sour cream.
04:43 Add eggs and vanilla extract and stir until combined.
04:52 Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
06:31 Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
06:42 Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving.
Notes
¹Chocolate
You may substitute chocolate chips for the chocolate baking bar. You will not need to chop them.
Instant coffee
This won’t make your brownies taste like coffee so much as it will enhance their rich chocolate flavor.
Chocolate brownie swirl
I don’t love doing a brownie swirl on the surface of my cheesecake brownies. It rarely works well for me, but many people asked me how to do it so: You will simply reserve ¼ cup of brownie batter, then once you’ve layered your cheesecake over the brownies, stir the brownie batter really well (pop it in the microwave for 5 seconds if it’s stiff and not spreadable) and dollop over the cheesecake batter. Use a knife to swirl through the batter and cheesecake. Baking time will not change. I demonstrate this (and my inability to make it look good!) in the video.
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Fudgy Ube Brownies | Easy Ube Brownies Recipe
Today's episode is about an easy ube brownies recipe. These brownies are chewy, fudgy and bursting with ube flavor.
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Ingredients you will need:
1 cup unsalted butter melted and allowed to cool slightly
1 cup white sugar
¼ cup brown sugar
1 large egg, room temperature
2 cups ube jam or ube halaya
2 tbsp ube extract
2½ cups plain flour
1 tsp baking powder
1 tsp salt
1 cup white chocolate chips
Preheat oven to 150C
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BROWNIE CHOCOLATE CHIP CHEESECAKE
A delicious dessert for any time of the year. Brownie Chocolate Chip Cheesecake. Recipe and how to make it.
#browniechocolatechiocheesecake #cheesecakerecipes #susanssoutherncooking
Brownie Chocolate Chip Cheesecake
1 (19.5- or 22-oz) pkg. fudge brownie mix
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Sweetened Condensed Milk
3 eggs
2 tsp. vanilla extract
½ cup miniature semisweet chocolate chips
1. Preheat oven to 350° F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set. Reduce oven temperature to 300° F.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into baked crust.
3. Reduce oven temperature to 300° F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
Prep time: 20 minutes
Bake time: 1 hour 25 minutes
Note: Chocolate chips may fall to brownie layer during baking. You can add about a tsp. of flour to them and mix if you do not want them to sink.
Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom / Leakproof Cake Pan with 50 Pcs Parchment Paper - Black -
KitchenAid KSM150PSGC Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Gloss Cinnamon -
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The Perfect Balance of Chocolate and Cheesecake in a Muffin! (Chocolate Cheesecake Muffins)
I’m pleased to introduce you to the most decadent muffin recipe of your life! These chocolate cheesecake muffins are made with a rich chocolate batter, filled with a luscious cheesecake filling, and punctuated with plenty of chocolate chips!
Recipe:
Ingredients
Chocolate Muffins
⅓ cup canola or vegetable oil (80ml)
⅔ cup granulated sugar (135g)
¼ cup buttermilk (120ml)
1 large egg
1 teaspoon vanilla extract
⅓ cup sour cream (75g)
1 cup all-purpose flour (125g)
¼ cup natural cocoa powder (25g)
¾ teaspoon baking soda
½ teaspoon instant coffee (optional, this intensifies the chocolate flavor)
¼ teaspoon salt
1 cup semisweet chocolate chips, plus additional for topping, if desired (170g+)
Cheesecake Filling
8 oz cream cheese, softened (I recommend brick-style full-fat cream cheese only, sometimes referred to as “Philadelphia” in countries outside the US). (226g)
5 Tablespoons granulated sugar
2 Tablespoons sour cream
1 large egg, lightly beaten
¼ teaspoon vanilla extract
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Muffin tin (Affiliate Link):
Instructions
00:00 Introduction
Chocolate Muffins
00:47 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
00:54 In a large bowl, whisk together oil, sugar, buttermilk, egg, vanilla extract, and sour cream until well-combined.
01:32 In a separate bowl, whisk together flour, cocoa powder, baking soda, instant coffee (if using), and salt.
02:04 Add the flour mixture to the wet ingredients and use a spoon or spatula to fold together until just barely combined.
02:27 Add chocolate chips and gently stir until they are incorporated into the batter and batter is combined, but do not over-mix (which can make the muffins dense and dry).
02:44 Set batter aside and prepare cheesecake filling.
Cheesecake Filling
02:50 In a large, clean bowl, stir together cream cheese and sugar until smooth and creamy (an electric mixer makes easy work of this and makes it easier to ensure your cream cheese is smooth and lump-free, but if the cream cheese is soft enough this can be done by hand).
03:07 Add sour cream and vanilla extract and stir until well-combined, then finally stir in the egg until incorporated. The batter should be smooth.
Assembly
03:32 Scoop chocolate batter into prepared muffin tin, filling each paper liners halfway full. You will have some batter left, reserve this to use after you’ve added the cheesecake layer.
04:08 For a rich, thick pocket of cheesecake filling, take a spoon and use it to make a crater/divot in the center of each muffin.
05:05 Scoop a heaping tablespoon of cheesecake filling into the center of each muffin in the crater you just created (it won’t all fit, some will sit on top of the chocolate batter and this is fine).
05:26 Portion a small amount of remaining chocolate batter over the top of the cheesecake layer and use a toothpick to swirl the batters together. If desired, sprinkle tops with additional chocolate chips.
06:06 Transfer to 350F (175C) oven ad bake for 22-25 minutes or until muffins are baked through. A toothpick inserted in the center should come out mostly clean or with a few wet crumbs, but not wet batter (if the toothpick is very chocolatey, test again, you may have hit a melted chocolate chip!).
06:53 Allow muffins to cool in tin for 10-15 minutes before removing. These muffins may be enjoyed still warm or they may be allowed to cool completely and be refrigerated before enjoying!
Notes
STORING
Store in an airtight container in the refrigerator for up to 5 days. Because of the cheesecake filling, these muffins are delicious served cold!
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Fudgy Cream Cheese Marbled Brownies (Cheesecake Brownies)
Today's episode is about making Cream Cheese Marbled Brownies (Cheesecake Brownies). It's a very good mash up of cheesecake and fudgy chocoloate brownies. The tanginess of the cheesecake layer balances out the extra chocolatey brownies.
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I'm Bona and this is my Vlog Baking 101 Episode 12. I hope this will be useful and will inspire you to bake and cook some AMAZING things! If it does, please please please comment or email me a picture so I can see your amazing creations!!
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The ingredients that you will need are:
CHEESECAKE FILLING
1 (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1/4 tsp vanilla
BROWNIES
1/2 cup unsalted butter, melted
1 cup white granulated sugar
1/2 cup cocoa powder
1 tsp vanilla extract
2 eggs
3/4 cup plain flour
1/4 tsp salt
1/2 cup semi sweet chocolate chips
Preheat oven to 175 C
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