Marbled Brownie Cheesecake

Ingredients

• 150 g Butter (Melted and left to cool slightly)
• 150 g Sugar (For the brownie batter)
• 2 Eggs (For the brownie batter)
• 100 g Wheat flour (Sifted)
• 30 g Unsweetened cocoa powder (Sifted)
• 0.5 tsp Salt (About 3 g; sifted with the flour and cocoa)
• 100 g Dark chocolate (Chopped into pieces)
• 300 g Cream cheese (Philadelphia-style)
• 1 Egg (For the cheesecake layer)
• 7 g Vanilla sugar (For the cheesecake filling)
• 0.5 tsp Vanillin (About 2 g)
• 60 g Sugar (For the cheesecake layer)
• Parchment paper (For lining the pan; quantity as needed)

Steps

1. 1

   Preheat the oven to 180 °C. Prepare a brownie pan, preferably square, and have it ready to line with parchment paper.

2. 2

   For the brownie batter, melt the butter and leave it to cool slightly. In a bowl, combine the 2 eggs and 150 g of sugar. Mix until smooth.

3. 3

   Add the lukewarm melted butter to the egg and sugar mixture, then mix again until fully incorporated.

4. 4

   Sift together the flour, unsweetened cocoa powder, and salt. Add the sifted ingredients to the wet mixture and stir only until the batter is uniform, without overmixing.

5. 5

   Chop the dark chocolate into pieces. Add it to the brownie batter and gently fold it in with a spatula or spoon.

6. 6

   For the cheesecake layer, place the cream cheese in a second bowl. Add 1 egg, the vanilla sugar, vanillin, and 60 g of sugar.

7. 7

   Mix the cheesecake filling until smooth and homogeneous, with no lumps.

8. 8

   Line the pan with parchment paper, leaving the edges overhanging if desired to make it easier to remove the dessert.

9. 9

   Pour about half of the brownie batter into the bottom of the pan and spread it with a spatula, smoothing it into an even layer.

10. 10

    Add all of the cheesecake filling on top of the brownie layer. Spread it gently until the surface is evenly covered.

11. 11

    Pour the remaining brownie batter over the filling and smooth it with a spatula. For a marbled effect, lightly drag the tip of a knife or a skewer through the layers, creating a few swirls without fully mixing the batter.

12. 12

    Bake at 180 °C for 25-30 minutes. The dessert should develop a light crust on top while remaining soft inside. Check for doneness with a toothpick; according to the recipe, it should come out dry.

13. 13

    Remove from the oven and let the brownie cheesecake cool completely in the pan. Once cool, lift it out using the parchment paper and cut it into squares before serving.

Notes

For an especially soft interior, let the dessert cool completely before cutting it. The recipe specifies a dry toothpick test, although brownies traditionally turn out better when the toothpick has a few moist crumbs on it. Store the squares covered in the refrigerator because of the cream cheese layer.

Nutrition per serving

• dessert
• brownie
• cheesecake
• chocolate
• baked
• marbled
• snack
• breakfast