This is one of my best friend’s cheesecake brownie recipes that she first made at Finn’s baby shower (yes over 9 years ago!) and I have never forgotten it and since stolen the recipe!
The original recipe is MASSIVE and makes a lot so this is halved to suit a standard square cake tin so the measurements may seem a little odd at first but stick to them and you’ll have the most delicious brownie you have ever tasted.
The cheesecake really breaks up the sweetness of the brownie and is a beautiful addition. I also love to add blueberries to mine which I have included below as optional but they are YUM!
Enjoy!
Chocolate Cheesecake Brownies
Ingredients:
165g melted butter
1.5 cups of sugar
3.5 eggs (for the half egg, whisk one in a bowl and divide it in to 2 (approx 2 TBSPs)
1 tsp of vanilla extract
1/2 cup of cocoa
1/2 cup + 2 TBSP of flour
1/3 tsp of baking powder
1 cup of chocolate chips or chunks
250 grams of cream cheese
1/3 cup of sugar
1 egg
1 tsp of vanilla extract
1 cup of frozen blueberries (optional)
Method:
- Preheat oven to 175 c and grease and line a deep square cake tin (I find these tins work best for brownies)-I use a 20 or 23cm size.
- Beat the first five ingredients together in a bowl attached to a mixer for five minutes until well combined and smooth. Gently fold in flour, baking powder and chocolate chips.
- Place cream cheese and 1/3 cup of sugar in a bowl and microwave for 1 minute (it should be warm enough to whisk in to a runny mixture). Allow to cool for a few minutes before adding remaining egg and vanilla extract.
- Spread half of the chocolate mixture on the bottom of the tin. Layer the cream cheese mixture on top followed by remaining chocolate mixture.
- Bake for 55mins or until skewer comes out with a few crumbs attached.
- Allow to cool in the tin for five minutes before transferring to a wire rack to cool completely before serving (if you can last)
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