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 whisking with the eggs)
• 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 batter)
• 0.333 cup semi-sweet chocolate (chopped; added to the browned butter mixture)
• 3 large egg (room temperature; for the brownie layer)
• 0.5 cup all-purpose flour (for the brownie batter)
• 0.5 tsp salt (for the brownie batter)
• 3 tbsp olive oil (for the brownie batter)

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, egg, vanilla extract, lemon juice, and granulated sugar until smooth.

3. 3

   Place the unsalted butter in a saucepan over medium-low heat. Brown it, stirring every 10 seconds, 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 brownie-layer eggs with the light brown sugar for 4–6 minutes, until the sugar is dissolved and the mixture becomes light and pale.

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 all-purpose flour and salt, then mix until just combined. Do not overmix the batter.

11. 11

    Fold or mix in the semi-sweet chocolate chips until distributed through the brownie batter.

12. 12

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

13. 13

    Reserve 30 g, or approximately 2–3 tablespoons, of the cream cheese mixture. Add the remaining cream cheese mixture over the brownie layer.

14. 14

    Top with the remaining brownie batter, then add the reserved cream cheese mixture. Make swirls through the surface.

15. 15

    Bake for 40–45 minutes, until the edges are golden and the center remains a little fudgy.

16. 16

    Let the brownies cool completely before cutting.

Notes

The source specifies reserving 30 g / 2–3 tablespoons of the cream cheese mixture, although 30 g and 2–3 tablespoons are not exact equivalents. The source does not specify a cooling duration beyond cooling completely before cutting, nor does it specify storage instructions.

Nutrition per serving

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