Fudge Cheesecake Brownies

By deiv3 on August 29, 2024

Ingredients
For the Brownie Base
▢1 cup unsalted butter melted, 226g
▢1 1/3 cups semis sweet chocolate chips
▢3/4 cup cocoa powder
▢1 cup granulated sugar 200g
▢1 cup brown sugar 200g
▢2 eggs room temperature
▢1 yolk
▢1 tbsp coffee 15mL
▢1 tbsp vanilla extract 15mL
▢1 cup all-purpose flour 120g
▢1 tsp salt
▢1 tbsp water 15mL hot, plus more if needed

For the Cheesecake Topping
▢16 oz cream cheese room temperature
▢1/2 cup sugar
▢1 tbsp vanilla extract 15mL
▢1 pinch salt
▢2 eggs

Instructions
For the Brownies:
Add the melted butter and one cup of chocolate chips to a large bowl. Microwave on short bursts at low power until mostly melted then stir together until smooth.
Immediately dump in the cocoa powder and salt then mix until fully incorporated.
Mix in the white and brown sugars then add eggs and yolk, vanilla and coffee then mix until smooth.
Drop in the flour and mix until almost combined then fold in the remaining chocolate chips
For the Cheesecake Topping
Add the room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed for 3-4 minutes.
Reduce speed to low and slowly add sugar, then salt and vanilla.
Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix once more.
Add the cheesecake mixture to the brownie base and spread out
Add chocolate-cheesecake spread with a skewer.
Bake at 350F for 10 minutes then reduce oven temperature to 325F and bake another 35 minutes. Enjoy!

Notes
If you don't have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you'll be good to go!
Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Adding the cocoa to the warm butter/chocolate mixture "blooms" it which gives you a more intense chocolate flavor.
Don't over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the cheesecake on the edges puff up a it just begin to crack.
Room temperature cream cheese is a must for a smooth topping. Don't be afraid to let the mixer run to really cream it before adding the sugar in.
Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.