I’ve been craving cheesecake brownies for upwards of two weeks. I had off from work today, it’s raining, and my uterus hurts*. Three prime reasons to make them on this fateful Tuesday afternoon. These particular cheesecake brownies have a very fudgy chocolate brownie base, and a creamy cheesecake layer that sits on top like a duvet on a mattress. (Yes I’m in bed writing this, SO WHAT?!).
As much as they’ve been on my mind, I was only able to eat 1 1/2 because they’re so intensely rich and gooey. If you think about it, cheesecake brownies are kind of an epic dessert; essentially the lovechild of two gold medalists at the dessert olympics, brownies and cheesecake.
*If you think it’s gross of me to mention this in a post for a food blog, I don’t know what to tell you.
For the brownie layer:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature
1/2 cup all-purpose flour
For the cheesecake layer:
8 oz. cream cheese, room temperature
1/3 cup granulated sugar
1 egg, room temperature
1/2 tsp pure vanilla extract
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang for easy removal. Spray with non-stick baking spray, or butter lightly.
Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Be careful not to microwave it on high if you have a powerful microwave (mine is quite strong so I heated it on level 6). Set the mixture aside until it cools slightly and is no longer hot to the touch. It’s okay if it looks a little gritty– this is normal.
Stir in the vanilla. Add the eggs one at a time, stirring to combine after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes. Dump into the lined pan–I say “dump” because that is essentially the noise it will make when you pour it in–and spread out using a spatula. Wiggle the pan if necessary to flatten the batter more.
Combine the cheesecake sugar, cream cheese, vanilla, and egg in a bowl, and beat with an electric mixer on medium-low until everything is combined and there are no lumps or watery areas. Pour onto the brownie batter. Spread out with a spatula. Using a knife, swirl the batter and cheesecake topping as much as possible. Because the brownie batter is so dense, it will not combine with the cheesecake layer very much.
Bake for 35-40 minutes, checking every 5 minutes after the 25 minute mark. Brownies are done once a toothpick is inserted and comes out with only a little bit of moist residue. It will not crumb like a cakier brownie would, so do not look for crumbs as a sign that it is done! The cheesecake layer never completely hardens, so just because it’s soft doesn’t mean it’s undercooked.
Let cool on a wire rack, then place in the refrigerator for about an hour. Cut into 16 squares. Will keep in an airtight container in the refrigerator for about 3 days for optimal freshness.