Ultimate Cheesecake Brownies

These Ultimate Cheesecake Brownies combine the richest fudgy brownie with a decadent layer of cream cheese. Not only do they make an eye-catching dessert, but they are easy to make.

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I am not exaggerating when I say these are the ‘Ultimate’ cheesecake brownies. The brownie layer is thick and chewy and so rich in chocolate flavour. Dark chocolate and cocoa powder are mixed with a touch of espresso powder to heighten the chocolate flavour. If you’re not a coffee fan, don’t worry: you won’t taste the coffee in the finished brownie. The brownie is then topped with a layer of creamy cheesecake, for the most indulgent dessert.

Ingredients needed for the Ultimate Cheesecake Brownies:

Quality ingredients will ensure the best cheesecake brownies; especially when it comes to cream cheese, chocolate and cocoa powder.

• Cream cheese (full-fat not light!)
• Eggs
• Vanilla extract
• Butter
• Flour
• Espresso powder or instant coffee granules
• Sugar
• Salt
• Dark chocolate
• Unsweetened cocoa powder

How to make the Ultimate Cheesecake Brownies:

1. First, make the brownie layer: Melt the butter and dark chocolate in a bowl set above simmering water. Once melted, stir in the sugar & vanilla. Then add the eggs one at a time, beating well after each addition. In another bowl, whisk the flour, cocoa powder, espresso powder and salt. Add the flour mixture to the chocolate mixture in two additions, mixing until just incorporated. Remove 1/4 cup of the brownie mixture and set aside. Pour remaining brownie batter into the prepared pan.
2. Next, make the cheesecake layer: In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg and vanilla and beat on medium speed for one minute. Pour cream cheese mixture over the brownie batter.
3. Make the swirl: Add one tablespoon of very hot water to the 1/4 cup reserved brownie batter and mix well. Then dollop over the cream cheese layer. Use a wooden skewer or a knife to swirl the two layers together.
4. Bake: in preheated oven at 350 degrees for 30 minutes or until a toothpick inserted into the centre comes out clean.

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Cheesecake layer:

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Note: the cheesecake layer will still be jiggly at this point, this is normal. It will firm up as the brownies cool.

Tips for the Ultimate Cheesecake Brownies:

• Use a good-quality dark chocolate, ideally around 70%. Milk chocolate won’t work in this recipe as it will be too sweet.
• Don’t skip the coffee. Trust me on this: even if you don’t like coffee, it makes such a difference to the flavour of the brownies! You won’t taste the coffee in the finished product, it just works in harmony with the chocolate to emphasize those wonderful chocolate flavours. Of course if you don’t have any coffee, you can leave it out.
• Make sure the eggs and cream cheese are at room temperature. This will ensure everything mixes together properly and you won’t end up with clumpy cheesecake.
• Do not over-bake the cheesecake brownies. This step is crucial, otherwise your brownies will be dry. When the cheesecake brownies are done, the cream cheese will still be jiggly on top. This will firm up once they cool. I found mine to be perfectly done at 30 minutes.
• Chill the brownies before cutting: The cheesecake layer needs to be chilled before cutting so it’s firm. Once the brownies have cooled completely at room temperature, place them in the refrigerator for 2 hours or up to overnight before cutting.

How to cut Ultimate Cheesecake Brownies:

These brownies definitely benefit from being chilled in the refrigerator for at least 2 hours before cutting them into bars.

To prevent messy edges, run a sharp knife under hot water and wipe clean after each cut.