Cheesecake Brownies, a delicious version of classic American chocolate desserts, with the addition of a layer of cream cheese that makes them even better and more inviting.
The recipe is very simple and is taken from American Bakery, an Italian book about star-spangled desserts, complete with photos and very clear explanations.
It involves a classic brownie batter onto which a cream cheese similar to cheesecake is poured. With a toothpick, the two layers are slightly mixed to achieve the marbled effect, then it’s baked and cut into pieces.
Watch the video on how to create the marbled effect, you’ll find it at the end of the recipe.
You can make these treats simply with an electric beater, but I made them with the help of my inseparable Ken which is also very useful for melting chocolate.
If you want to know the other recipes where I’ve used it, here they are: Recipes with Kenwood Cooking Chef
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- Difficulty: Very Easy
- Cost: Cheap
- Cooking time: 45 Minutes
- Cuisine: American
Ingredients
- 3.5 oz 65% dark chocolate (chopped)
- 5.5 tbsp butter (chopped)
- 0.5 cup all-purpose flour
- 0.75 cup sugar
- 2 tbsp chocolate chips
- 2 eggs
- 1 tbsp unsweetened cocoa powder
- 1 pinch salt
- 7 oz cream cheese
- 1 egg yolk
- 0.25 cup sugar
- Half tbsp lemon juice
Tools
- Nonstick Pan 8 x 8 inches
- Food Processor Kenwood Cooking Chef XL
How to Make Cheesecake Brownies
For the batter:
In a bowl, melt the butter with the chocolate pieces in a double boiler or microwave. Once smooth, add the sugar and eggs and mix well with a whisk. Combine the flour, cocoa, salt, and chocolate chips, and blend everything together, then pour the batter into an 8 x 8 inch baking pan lined with parchment paper.
For the cream cheese layer:
In a bowl, beat the egg yolk with the cream cheese, sugar, and lemon juice. Pour the cream over the chocolate batter layer and use a toothpick to create the marbled effect by mixing the two layers..
Baking:
Bake the Cheesecake Brownies in a static oven, preheated to 330°F, for 45 – 50 minutes. Be careful not to overbake them to keep the inside moist.
To check if they are done, insert a toothpick into the brownie: it should come out with a few crumbs attached, not perfectly clean.
Let the cake cool, cut it into pieces, and serve.
For the batter:
Place the chocolate pieces in the bowl of the KCC along with the butter. Attach the flexible beater and set the temperature to 122°F, stirring speed 1. In a few minutes, you’ll have a smooth mixture, then turn off the machine and reset the temperature.
Attach the whisk, add sugar and eggs, and set to speed 2 for 30 seconds. Add the flour, cocoa, salt, and chocolate chips, and mix for one minute, starting at the lowest speed (to avoid flour flying everywhere) and reaching speed 3.
The batter is ready, pour it into an 8 x 8 inch baking pan lined with parchment paper.
For the cream cheese layer:
In a bowl, beat the egg yolk with the cream cheese, sugar, and lemon juice. Pour the cream over the chocolate batter layer and use a toothpick to create the marbled effect by mixing the two layers.
Here’s how to create the marbled effect:
Baking:
Bake the Cheesecake Brownies in a static oven, preheated to 330°F, for 45 – 50 minutes. Be careful not to overbake them to keep the inside moist.
To check if they are done, insert a toothpick into the brownie: it should come out with a few crumbs attached, not perfectly clean.
Let the cake cool, cut it into pieces, and serve.
