Cheesecake Brownies
Ingredients: semisweet chocolate chips, unsalted room temperature butter, Dutch processed cocoa powder, white or granulated sugar, light brown sugar · 90 min cook time · 450kcal · ~₩27,350
Ingredients
180g semisweet chocolate chips, 1cup unsalted room temperature butter, 75g Dutch processed cocoa powder, 200g white or granulated sugar, 220g light brown sugar, 2개 eggs, 1개 egg yolk, 1tablespoon coffee, 1tablespoon vanilla, 120g all-purpose flour, 1teaspoon salt, 0.33cup chocolate chips, 1적당량 baking spray or butter, 28 oz blocks cream cheese, 100g granulated sugar, 1pinch salt, 2개 large room temperature eggs, 1tablespoon vanilla, 2tablespoons hot water
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, melt 1 cup (180g) semisweet chocolate chips and 1 cup unsalted room temperature butter in the microwave in 20-second bursts, stirring in between, for a total of about 2 minutes. Alternatively, use a double boiler.
3. Add 3/4 cup (75g) Dutch processed cocoa powder to the melted chocolate and butter. Whisk slowly until mixed in.
4. Add 1 cup (200g) white or granulated sugar and 1 cup (220g) light brown sugar (packed) to the mixture. Sprinkle the brown sugar in to break up any small boulders.
5. Add 2 eggs, 1 egg yolk, 1 tablespoon coffee (or hot water), and 1 tablespoon vanilla. Whisk until nice and smooth.
6. Fold in 1 cup (120g) all-purpose flour and 1 teaspoon salt until the flour just disappears. Do not overmix.
7. Reserve half a cup of this brownie batter for the topping and set aside.
8. Sprinkle in 1/3 cup chocolate chips into the remaining brownie batter and fold them in.
9. Line a 9-inch square pan with parchment paper, using baking spray or butter to glue it down. Transfer the brownie batter into the prepared pan and smooth it into an even layer.
10. Bake the brownie base for 20 minutes for a super fudgy brownie, or closer to 30 minutes for a cakier brownie.
11. While the brownie bakes, prepare the cheesecake topping. In a large bowl, combine two 8 oz blocks of room temperature cream cheese, 1/2 cup (100g) granulated sugar, and a pinch of salt.
12. Mix on medium speed with a hand mixer (or stand mixer with paddle attachment) until smooth and light, about 2 minutes.
13. Add two large room temperature eggs, one at a time, mixing on medium speed after each addition. Scrape the bowl down regularly.
14. After the second egg is mixed in, scrape the bowl down and add 1 tablespoon of vanilla. Mix until smooth.
15. Prepare the reserved brownie batter for marbling. Transfer it to a bowl and add 1 to 2 tablespoons of hot water, starting with 1 tablespoon, stirring with a fork or spatula until it reaches a consistency similar to the cheesecake batter.
16. Once the brownie base is out of the oven, pour the cheesecake mixture right over the top and smooth it out into a thin layer using an offset spatula.
17. Dollop the thinned reserved brownie batter all over the top of the cheesecake layer.
18. Grab a skewer and swirl the brownie batter into the cheesecake layer to create a marbleized effect. Pull in different directions to extend the chocolate and distort it, but avoid making it muddy.
19. Bake at 350°F (175°C) for 10 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 20 to 25 minutes, or until the edges are puffed and just changing color.
20. Once chilled, remove from the pan, peel off the parchment paper, slice, and serve.
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