Friday, October 16, 2015

Fudgy Cheesecake Brownies

Fudgy Cheesecake Brownies

MMM. The best of both worlds. Fudgy brownies and creamy cheesecake batter. Brownies are really easy to make, it takes a little time but not a lot. This recipe makes some fudgy rich brownies, so the tang from the cream cheese helps balance that out. 
Do you like brownies? Are you a purist and like "just" brownies" or do you like different mix in's and flavors? The good thing about this batter is that it is the perfect fudgy batter that is forgiving and easily adaptable.




When swirling the batter for these brownies, less is more. If you over swirl the brownies will bake up with little definition and the cheesecake portion will look like dirty brownie batter. 
This brownie batter can be baked alone without the cheesecake batter also. The recipe is very forgiving you can stir in nuts, chocolate chips, add a couple of teaspoons of espresso powder, or peppermint extract is good also.


Get those kids in the kitchen, mixing, stirring, and preparing the baking pan!
Serve these brownies with a glass of milk, topped with ice cream, or just as is!

Give Peas A Chance Cheesecake Brownies

Brownie batter

1 stick unsalted butter, cut into pieces (plus more to grease the pan)
1 cup all purpose flour
1/4 cup unsweetened cocoa powder, dark for really rich brownies
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate, chopped
1-1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs

Cheesecake batter

5 ounces cream cheese, softened
1 teaspoon vanilla extract
3 tablespoons butter, softened
1/4 cup sugar
1 large egg
2 tablespoons flour


  1.  Preheat oven to 350 degrees. 
  2. Prepare a 9 inch square baking pan by greasing the pan with butter. 
  3. Line the pan with parchment. Just one strip across the bottom that extends over two opposite sides of the pan.
  4. Butter the parchment.

Brownie batter:



  1. Stir the flour, cocoa, salt, baking powder in a small bowl.
  2. In a saucepan bring a little water to a simmer.
  3. In a bowl that is set over the saucepan melt the butter and chocolate. Stir occasionally until smooth. You don't want water or steam to get into this bowl, the chocolate will seize.
  4. Remove the bowl from the sauce pan and add sugar to the chocolate mixture, combine.
  5. Add eggs to the chocolate mixture, stir until combined.
  6. Gently stir in the flour mixture, stir until combined. Do not overmix.

Cheesecake batter:


  1. Whisk or beat the cream cheese, vanilla, and butter until combined.
  2. Add sugar, egg, and flour, stir well.

Assemble and bake the brownies:

  1. Spoon the brownie and cheesecake batters into the prepared pan, alternating each batter.
  2. Swirl the batters together with the tip of a knife. Less is more when swirling, too much swirling will mix the batters too much.
  3. Bake for 50-60 minutes. Test with a toothpick in the center. Do not over bake.
  4. Let the brownies sit in the pan for about 15- 20 minutes.
  5. Lift the brownies by using the overhanging sides of parchment paper and transfer to a baking rack to finish cooling.
  6. Cut brownies with a serrated knife.

    *Store bakes brownies in an airtight container for up to two days at room temperature. 

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