Cheesecake brownies are amazingly delicious but we fell they do not get the recognition they deserve.
This is a unique and different pastry hybrid between two amazing pastries – cheesecake and brownies – that tastes magical. This recipe is a fudge brownie with a swirl of creamy cheesecake, sour berries, and chunks of chocolate. This variant of cheesecake and brownie is not to be underestimated.
The combination between cream cheese and chocolate creates a lovely balance that works incredibly well together.
This recipe can be quite tricky to make but the result is so worth it! The result is so staggeringly good. The trick is to get the right consistency on the brownies and cheesecakes so you can swirl them in a nice pattern. Before you swirl, they will still taste delicious, but it is the final touch that makes it look so immensely appetizing.
The recipe is baked in a rectangular shape measuring 20 × 27 cm, which gives about 12 generous pieces.
- 600 g of cream cheese
- 1 egg
- 0.5 dl of powdered sugar
- 2 teaspoons vanilla sugar
- 250 g butter
- 250 g dark chocolate (at least 70% cocoa content)
- 4 eggs
- 3 dl powdered sugar
- 1.5 cups of cocoa
- 2 tablespoons vanilla sugar
- 1 pinch of salt
- 3 dl wheat flour
- 1 teaspoon baking powder
- 125 g berries of any variety (fresh or frozen) and about 50 g of rough chopped dark chocolate or chocolate buttons to garnish with.
- Set the oven to 175 degrees (upper and lower heat).
- Whisk together all ingredients by hand and the cheesecake batter with a balloon whisk in a bowl. Put it aside.
- Chop the dark chocolate and melt with butter on medium heat in a saucepan.
- In another bowl, whisk eggs and powdered sugar to the brownie really white and puffy. Add the chocolate butter and gently invert to a smooth batter with a licking pot.
- Add the dry ingredients and gently turn to a smooth batter with the slicing pot.
- Line the shape with baking sheet paper and pour the brownie batter into it.
- Click or sprinkle in the cheesecake batter at different locations in the brownies batter. Swipe a few turns with a knife until you get a nice pattern. Press down the berries and decorate with chocolate pieces.
- Bake the brownie in the middle of the oven for 30-35 minutes. Allow to cool completely in the refrigerator, at least 4 hours but preferably overnight, before serving.
- Make the brownie gluten-free by replacing the wheat flour with about 5 dl of the gluten-free flour mix.
- Make the brownie egg-free by replacing the egg cheesecake batter with 2 tablespoons milk of any kind and in the brownies with the chickpea paddle from 1 package of soaked chickpeas.
- It is important to measure the flour. If you add too much flour, you will remove the creamy and fudge-like texture, and it will become cake-like.
- For a more intense chocolate flavor, add the cocoa to the butter when the butter is warm.
- If you want some crunch, you can add nuts or even M&Ms, or toffee, which also add additional flavor.
- Make sure the cream cheese is room temperature. Use the mixer to give it a smoother and creamier texture before you add the sugar.
- When you bake the brownies in the oven, be careful to not overbake it.