Cheesecake or Brownies…Can’t decide? Then get the best of both worlds in one dessert in this decadent Cheesecake Brownies
Brownies are delicious on their own, and so is cheesecake, but put these two classics together and you got a winning dessert combination. So so easy to prepare, this Cheesecake brownie recipe is an absolute keeper.
Decadent and chocolaty, this is more like a cake type brownie and forms the base of this dessert. The cheesecake layer is beaten separately and spread over the unbaked brownie layer.
You can either swirl it with a blunt edged knife through the brownie layer or just leave it as it is to create a plain cheesecake topping. When you swirl it through the brownie layer, you pick up some of the chocolate flavor into the topping, but it is absolutely delicious any way you choose to bake these brownies.
Cream cheese is usually used for these cheesecake brownies, but when I was shopping, I picked up a tub of smooth cottage cheese by mistake. Having already prepared the brownie layer, and ready to work on the cheesecake layer, I decided to use this smooth cottage cheese.
It actually turned out great, a bit of difference in the taste though. Cream cheese has that mild tangy flavor, while smooth cottage cheese adds a bit more of a sour flavor to the recipe. That is why I decided to swirl it up a bit, so that the chocolate will compensate for the sourness and give it a sweeter taste. It worked like a charm and tasted Amazing.
So you decide, cream cheese or smooth cottage cheese, they both taste great. If you are using cottage cheese, then please make sure that it is smooth and does not the lumpy curd type.
- 8 ounces/227g dark chocolate
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoons vanilla extract
- ¾ cup cake / all-purpose flour
- ½ teaspoon salt
- 1/3 cup/ 75g butter softened
- ½ cup milk
- 8 oz / 1 cup / 225g cream cheese or smooth creamed cottage cheese at room
- ¼ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
Preheat oven to 180° C / 350º F. Grease 23cm / 9-inch-square baking pan.
Place chocolate in a dry clean microwave safe bowl and microwave on HIGH (100%) power for 45 seconds and stir.
If there are still whole pieces then microwave at additional 10- to 15-second intervals, stirring just until melted and allow to cool to room temperature.
Using a hand held mixer, Beat sugar and butter in a bowl until creamy.
Add eggs, milk and vanilla extract and beat until well mixed.
Beat in melted chocolate.
Using a metal spoon, just stir or fold in the flour and salt until blended.
Spread into prepared baking pan.
Beat cream cheese OR Smooth cottage cheese and sugar in bowl until smooth.
Beat in egg and vanilla extract.
Drop tablespoons of cream cheese mixture over chocolate mixture.
Swirl mixtures deeply with spoon or blunt edged knife, pulling the chocolate mixture up to surface.
Bake for 30 to 35 minutes. If you feel that the top is browning too quickly, then cover loosely with foil. Bake until a skewer inserted comes out clean.
Cool completely in pan on wire rack.
Need more Chocolate recipes? Here you go …