The ULTIMATE cheesecake brownie combination!
I think this is the ULTIMATE cheesecake brownie combination!
???????? Full recipe:
The recipe I followed was from: The Pioneer Woman
Nonstick cooking spray
1 c. plus 2 tbsp. unsalted butter
4 oz. unsweetened chocolate, chopped
5 tbsp. unsweetened cocoa powder
3/4 c. packed light brown sugar
2 c. granulated sugar, divided
6 large eggs, at room temperature, divided
4 1/2 tsp. vanilla extract, divided
1 3/4 c. all-purpose flour
1/2 tsp. kosher salt, plus a pinch
12 oz. cream cheese, at room temperature
1/3 c. sour cream
1 tbsp. milk
1. Preheat the oven to 325°F. Grease a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Grease the parchment with cooking spray.
2. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Remove the saucepan from the heat. Whisk in the cocoa powder until smooth. Stir in the brown sugar and 1 1/2 cup of the granulated sugar.
3. Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in 3 teaspoons of the vanilla. Add the flour and 1/2 teaspoon of the salt and whisk until completely smooth; the mixture will be very thick. Set aside 2/3 cup of the brownie batter in a small bowl. Spoon the remaining batter into the lined pan, using a spatula to spread it in an even layer. Place the pan in the freezer for 10 minutes.
4. In a large bowl using an electric mixer, beat the cream cheese, remaining 1/2 cup of granulated sugar, pinch of salt, and remaining 1 1/2 teaspoons of vanilla at medium speed until fully incorporated and creamy, 30 seconds to 1 minute. Beat in the sour cream until well combined. Add the remaining egg and mix until fully combined.
5. Carefully pour the cheesecake mixture over the cold brownie layer; spread into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well combined. Dollop the brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.
6. Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to 55 minutes. Cool completely on a wire rack, about 3 hours. Cut into 16 bars.
Cheesecake Brownies #Shorts
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
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.
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.
Immediately add cocoa powder and instant coffee (if using) and stir until combined.
Add sugars and stir well.
Add eggs and vanilla extract and stir very well.
Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
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
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).
Stir in sour cream.
Add eggs and vanilla extract and stir until combined.
Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
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.
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.
Brownie Cheesecake 布朗尼芝士蛋糕
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Ingredients :
Brownie layer(布朗尼层):
150g dark chocolate (黑巧克力)
60g butter (牛油)
60g brown sugar (黄糖)
2 large eggs (鸡蛋)
1/2 tsp vanilla essence (香草精)
50g plain flour (普通面粉)
70g toasted walnuts (烘香核桃)
Cheese layer (芝士层):
400g cream cheese (奶油芝士)
95g caster sugar (细砂糖)
3 eggs (鸡蛋)- grade A
2 tbsp corn flour (玉米粉)
150ml whipping cream (动物性鲜奶油)
1/2 tbsp lemon juice (柠檬汁)
Eggless Cheesecake Brownies Recipe | How Tasty Channel
Fudgy, moist and rich chocolate Eggless Brownies topped with an Eggless Cheesecake layer: Eggless Cheesecake Brownie recipe with marble decoration. They are hard to resist and nobody will notice they are made without eggs!
You can serve them with vanilla ice cream on top or simply as they are: you can’t resist to their fudgy chocolate and cheesecake heart.
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Cheesecake Brownies Recipe | How to Make Cream Cheese Brownies
These cheesecake brownies are the perfect combination of two of the most popular desserts. At the bottom a layer of rich brownie, at the top a layer of delicious cheesecake and on top a touch of brownie swirls. If you like fudgy brownies and you like cheesecake you are going to love these cheesecake brownies. Follow this easy recipe to learn how to make this impressive dessert.
Full written recipe:
More dessert recipes you may like:
Oreo Cheesecake Bars:
Chocolate Cheesecake:
Date Oatmeal Squares:
Apple Oatmeal Cake:
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Ingredients:
For the brownie:
6oz (170g) Dark chocolate
1/2 cup (100g) White sugar
1/3 cup (67g) Brown sugar
2/3 cup (155g) Butter
1/4 cup (30g) Cocoa powder
3/4 cup (95g) Flour
1 teaspoon Baking powder
2 Eggs
1 egg yolk
1/4 teaspoon Salt
For the cheesecake:
1 cup (225g) Cream cheese, room temperature
1 Egg
1 teaspoon Vanilla extract
1/4 cup (50g) Sugar
Directions:
1. Preheat oven to 350F (180C). line a 8-inch (20cm) square baking pan with parchment paper. Set aside.
2. Place chopped chocolate and butter in a large heat proof bowl. Set the bowl over a double boiler and melt completely. Add both sugars and stir. Allow to cool slightly.
3. In a separate bowl sift flour, cocoa powder, baking powder and salt.
4. To the chocolate mixture add eggs, one at the time and whisk until combined.
5. Add flour mixture to the chocolate mixture and stir until combined.
6. Pour the batter into prepared pan and spread evenly. Reserve 1/2 cup for later.
7. In a bowl whisk cream cheese, sugar, egg and vanilla extract.
8. Pour cream cheese mixture over the brownie layer. Take your reserved ½ cup brownie batter and drop over cheesecake. Use a knife to gently swirl the filling, creating a marbled effect.
9. Bake for 25-30 minutes, until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs.
10. Let cool completely, cut into squares and serve.
Notes:
• You also can melt chocolate and butter in the microwave in a 20 second pulses.
• To make the brownie batter more “swirlble” add 2 tablespoons of hot water to the remaining batter and stir until combined and smooth, then drop over the cheesecake.
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Slutty Cheesecake Brownies Recipe | Doin' The Most! | Cooking With Carolyn
How to Make Slutty Cheesecake Brownies Recipe
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