Cheesecake Brownies
I made this cheesecake brownie when I wanted something a bit more special than classic chocolate brownies. Usually, I prepare it in the evening when I'm craving a quick dessert and don’t feel like making anything too elaborate. It's the kind of recipe you almost know by heart after a few tries, and it doesn’t require complicated techniques.
Quick Info
Total Time: about 1 hour
Preparation Time: 20 minutes
Baking Time: 35-40 minutes
Servings: 9-12, depending on how you cut it
Difficulty: easy
Recipe Type: home dessert
Ingredients
125 g butter
125 g dark chocolate
200 g sugar
3 eggs
50 g flour
50 g cocoa powder
1/2 teaspoon baking powder
200 g cream cheese (like Philadelphia or similar)
50 g powdered sugar
Instructions
1. Preheat the oven to 200 degrees Celsius.
2. Place the butter, sugar, and broken chocolate pieces in a pot over low heat. Stir occasionally until everything melts and becomes smooth. It takes a little time, but don’t let it boil.
3. Let the mixture cool for 5-10 minutes; otherwise, the eggs might cook if it’s too hot. Lightly beat the eggs with a fork and gradually pour them over the chocolate mixture, stirring continuously.
4. Add the flour, cocoa powder, and baking powder. Gently fold everything together with a spatula, using slow movements. Don’t overmix; just enough to incorporate the flour.
5. Line a baking dish with parchment paper (20x20 cm or whatever size you have on hand; it doesn’t have to be exact, just not too large). Pour the brownie mixture into the dish and spread it out gently.
6. In a separate bowl, beat the cream cheese with the powdered sugar using a mixer until you get a smooth cream.
7. Using a spoon, dollop the cream cheese mixture over the brownie batter. Then take a knife and swirl it through both mixtures to create a light marbled effect on the surface. Perfect patterns aren’t necessary.
8. Place the dish in the oven, reduce the temperature to 180 degrees Celsius, and bake for 35-40 minutes. The brownie should be set but not completely dry.
9. Remove the dish and let it cool before cutting. If you have patience, it’s easier to slice once it has cooled completely.
Why I Make This Recipe Often
I love that it doesn’t involve many dishes or complicated steps. The cream cheese adds something new compared to a classic brownie, and the result keeps well for a day or two in the fridge. It slices easily and isn’t overly sweet.
Tips and Variations
Tips
1. Be careful not to pour the eggs into the hot mixture, as they may scramble.
2. When spreading the cream cheese, don’t try to level it perfectly; it will spread while baking.
3. Don’t leave the brownies in the oven too long, or they will dry out.
Substitutions
You can use mascarpone instead of Philadelphia cream cheese, but it will be a bit creamier. I don’t recommend using very salty or acidic cheeses, as they will change the dessert's flavor.
Variations
If you like, add some chopped nuts or hazelnuts to the brownie mixture before adding the cream cheese. You can also try adding a thin layer of cherry jam between the swirls of cream cheese.
Serving Ideas
Cut into small cubes, it’s great for dessert platters with coffee. You can serve it with a bit of cold sour cream or unsweetened whipped cream if you want something richer.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but the result will be sweeter. Adjust the sugar if you prefer.
If I don’t have a mixer, can I mix the cream cheese by hand?
Yes, with a wooden spoon or a whisk, but you’ll need to mix a bit longer for a smooth cream.
What should I do if the brownie seems soft after 40 minutes?
It’s normal for it to be slightly moist in the center. It will firm up as it cools. If it’s very liquid, leave it for a few more minutes and check with a toothpick near the edges.
Can I use instant cocoa?
I don’t recommend it, as it has added sugar and won’t yield the same intense chocolate flavor.
How thick should the cream cheese mixture be?
It should be thick enough not to run quickly but still scoopable with a spoon. If it’s too dense, you can mix in a tablespoon or two of milk.
Nutritional Values
Approximately, per serving from 12:
Calories: 240 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 28 g
Values are approximate and may vary depending on the ingredients used.
Storage and Reheating
Cheesecake brownies are best stored in the fridge, covered. They last for 2 days without any issues. I don’t recommend reheating them, as the cream cheese changes texture and doesn’t look as good. They are best served at room temperature or slightly chilled. If it’s warmer, the cream cheese may melt, so avoid leaving the dish in direct sunlight or near heat sources.
I made this cheesecake brownie when I wanted something a bit more special than classic chocolate brownies. Usually, I prepare it in the evening when I'm craving a quick dessert and don’t feel like making anything too elaborate. It's the kind of recipe you almost know by heart after a few tries, and it doesn’t require complicated techniques.
Quick Info
Total Time: about 1 hour
Preparation Time: 20 minutes
Baking Time: 35-40 minutes
Servings: 9-12, depending on how you cut it
Difficulty: easy
Recipe Type: home dessert
Ingredients
125 g butter
125 g dark chocolate
200 g sugar
3 eggs
50 g flour
50 g cocoa powder
1/2 teaspoon baking powder
200 g cream cheese (like Philadelphia or similar)
50 g powdered sugar
Instructions
1. Preheat the oven to 200 degrees Celsius.
2. Place the butter, sugar, and broken chocolate pieces in a pot over low heat. Stir occasionally until everything melts and becomes smooth. It takes a little time, but don’t let it boil.
3. Let the mixture cool for 5-10 minutes; otherwise, the eggs might cook if it’s too hot. Lightly beat the eggs with a fork and gradually pour them over the chocolate mixture, stirring continuously.
4. Add the flour, cocoa powder, and baking powder. Gently fold everything together with a spatula, using slow movements. Don’t overmix; just enough to incorporate the flour.
5. Line a baking dish with parchment paper (20x20 cm or whatever size you have on hand; it doesn’t have to be exact, just not too large). Pour the brownie mixture into the dish and spread it out gently.
6. In a separate bowl, beat the cream cheese with the powdered sugar using a mixer until you get a smooth cream.
7. Using a spoon, dollop the cream cheese mixture over the brownie batter. Then take a knife and swirl it through both mixtures to create a light marbled effect on the surface. Perfect patterns aren’t necessary.
8. Place the dish in the oven, reduce the temperature to 180 degrees Celsius, and bake for 35-40 minutes. The brownie should be set but not completely dry.
9. Remove the dish and let it cool before cutting. If you have patience, it’s easier to slice once it has cooled completely.
Why I Make This Recipe Often
I love that it doesn’t involve many dishes or complicated steps. The cream cheese adds something new compared to a classic brownie, and the result keeps well for a day or two in the fridge. It slices easily and isn’t overly sweet.
Tips and Variations
Tips
1. Be careful not to pour the eggs into the hot mixture, as they may scramble.
2. When spreading the cream cheese, don’t try to level it perfectly; it will spread while baking.
3. Don’t leave the brownies in the oven too long, or they will dry out.
Substitutions
You can use mascarpone instead of Philadelphia cream cheese, but it will be a bit creamier. I don’t recommend using very salty or acidic cheeses, as they will change the dessert's flavor.
Variations
If you like, add some chopped nuts or hazelnuts to the brownie mixture before adding the cream cheese. You can also try adding a thin layer of cherry jam between the swirls of cream cheese.
Serving Ideas
Cut into small cubes, it’s great for dessert platters with coffee. You can serve it with a bit of cold sour cream or unsweetened whipped cream if you want something richer.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but the result will be sweeter. Adjust the sugar if you prefer.
If I don’t have a mixer, can I mix the cream cheese by hand?
Yes, with a wooden spoon or a whisk, but you’ll need to mix a bit longer for a smooth cream.
What should I do if the brownie seems soft after 40 minutes?
It’s normal for it to be slightly moist in the center. It will firm up as it cools. If it’s very liquid, leave it for a few more minutes and check with a toothpick near the edges.
Can I use instant cocoa?
I don’t recommend it, as it has added sugar and won’t yield the same intense chocolate flavor.
How thick should the cream cheese mixture be?
It should be thick enough not to run quickly but still scoopable with a spoon. If it’s too dense, you can mix in a tablespoon or two of milk.
Nutritional Values
Approximately, per serving from 12:
Calories: 240 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 28 g
Values are approximate and may vary depending on the ingredients used.
Storage and Reheating
Cheesecake brownies are best stored in the fridge, covered. They last for 2 days without any issues. I don’t recommend reheating them, as the cream cheese changes texture and doesn’t look as good. They are best served at room temperature or slightly chilled. If it’s warmer, the cream cheese may melt, so avoid leaving the dish in direct sunlight or near heat sources.