Go Back
Cheesecake Brownies

Cheesecake Brownies

Image Credit: meilleurduchef

Ingredients

  • 1 cup | 250g Emborg Unsalted Butter, melted
  • 1 � cups | 150g Semi Sweet Chocolate Chips, melted
  • � cup | 70g Cocoa Powder
  • 1 cup | 200g Granulated Sugar
  • 1 cup | 200g Brown Sugar
  • 2 Eggs, room temperature
  • 1 Egg Yolk
  • 1 tbsp Coffee
  • 1 tbsp Vanila Extract
  • 1 cup | 138g All-Purpose Flour
  • 1 tsp Salt

Foe the Cheesecake layer

  • 2 cups | 452g Emborg Original US Cream Cheese, room temperature
  • � cup | 100g Sugar
  • 1 tbsp Vanilla Extract
  • 1 pinch Salt
  • 2 Eggs

Instructions

  • For brownies, mix all ingredients except all-purpose flour and salt until well combined. Then fold in all-purpose flour and salt until no visible flour lump.
  • Reserve � cup of the brownie batter and pour the remaining into a 7 inch brownie pan. Set aside.
  • For the cheesecake, combine all ingredients and mix it using the paddle attachment on low speed until well incorporated.
  • Pour cheesecake mixture over the brownie batter. Dilute the reserved brownie batter with a little bit of water and dollop it on top of cheesecake mixture.
  • Run a knife or toothpick through the mixture to create swirls. Bake in preheated oven at 150�c until toothpick comes out clean.
  • Allow to cool before cutting. Pipe chocolate spread on top if desired and enjoy!