Brown Butter Cheesecake Brownies

Ingredients

• 8 oz cream cheese (softened; for the cream cheese layer)
• 1 large egg (room temperature; for the cream cheese layer)
• 0.25 cup granulated sugar (for the cream cheese layer)
• 1 tsp vanilla extract (for the cream cheese layer)
• 0.5 tsp lemon juice (for the cream cheese layer)
• 1 cup unsalted butter (for browning)
• 0.5 cup Dutch-processed cocoa powder (for the brownie layer)
• 1 tsp vanilla extract (for the brownie layer)
• 0.5 cup light brown sugar (for the brownie layer)
• 1 tsp espresso powder (for the brownie layer)
• 1.75 cups powdered sugar (for the brownie layer)
• 0.75 cup semi-sweet chocolate chips (for the brownie layer)
• 0.333 cup semi-sweet chocolate (chopped; added to the browned butter mixture)
• 3 large eggs (room temperature; for the brownie layer)
• 0.5 cup all-purpose flour (for the brownie layer)
• 0.5 tsp salt (for the brownie layer)
• 3 tbsp olive oil (for the brownie layer)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8-by-8-inch pan and line it with parchment paper.

2. 2

   Prepare the cream cheese layer by whisking the softened cream cheese, room-temperature egg, vanilla extract, lemon juice, and granulated sugar until smooth.

3. 3

   Brown the butter in a saucepan over medium-low heat, stirring every 10 seconds. Continue until the milk solids sink and turn golden brown.

4. 4

   Transfer the browned butter to a heatproof bowl.

5. 5

   Add the cocoa powder, olive oil, vanilla extract, chopped semi-sweet chocolate, and espresso powder to the browned butter. Mix until the chocolate and cocoa are dissolved and incorporated.

6. 6

   Let the browned butter mixture cool at room temperature for 15–20 minutes.

7. 7

   Whisk the three room-temperature eggs and light brown sugar for 4–6 minutes, until the sugar is dissolved and the mixture becomes light and pale in color.

8. 8

   Add the powdered sugar and mix for 1–2 minutes, until combined.

9. 9

   Add the cooled browned butter mixture and mix until combined.

10. 10

    Add the flour and semi-sweet chocolate chips. Mix just until combined; do not overmix the batter.

11. 11

    Transfer half of the brownie batter to the prepared pan and spread it into an even layer.

12. 12

    Reserve 30 g (2–3 tablespoons) of the cream cheese mixture, then add the remaining cream cheese mixture over the brownie batter.

13. 13

    Top with the remaining brownie batter.

14. 14

    Add the reserved cream cheese mixture and make swirls through the batter.

15. 15

    Bake for 40–45 minutes, until the edges are golden and the center is still slightly fudgy.

16. 16

    Let the brownies cool completely before cutting.

Notes

The source does not specify a cooling duration beyond saying to cool completely before cutting. The reserved cream cheese quantity is stated as 30 g / 2–3 tablespoons; this is used as written for assembly.

Nutrition per serving

• dessert
• brownies
• cheesecake
• baked
• chocolate
• vegetarian
• American
• fudgy