Brown Butter Cheesecake Brownies

Ingredients

• 8 oz Cream cheese (softened)
• 1 Large egg (room temperature)
• 0.25 cup Granulated sugar
• 1 tsp Vanilla extract
• 0.5 tsp Lemon juice
• 1 cup Unsalted butter (for browning)
• 0.5 cup Dutch-process cocoa powder
• 1 tsp Vanilla extract (for the brownie batter)
• 0.5 cup Light brown sugar (packed)
• 1 tsp Espresso powder
• 1.75 cups Powdered sugar
• 0.75 cup Semi-sweet chocolate chips
• 0.333 cup Semi-sweet chocolate (chopped)
• 3 Large eggs (room temperature)
• 0.5 cup All-purpose flour
• 0.5 tsp Salt
• 3 tbsp Olive oil

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8-by-8-inch baking pan and line it with parchment paper, leaving some overhang to lift out the brownies after baking.

2. 2

   Make the cream cheese layer. Add the softened cream cheese, room-temperature egg, granulated sugar, vanilla extract, and lemon juice to a bowl. Whisk until completely smooth and no lumps remain. Set aside.

3. 3

   Brown the butter. Place the butter in a saucepan over medium-low heat and cook, stirring about every 10 seconds. Continue until the milk solids sink to the bottom and turn golden brown, and the butter smells nutty.

4. 4

   Immediately transfer the browned butter to a heatproof bowl so it does not continue cooking in the hot saucepan.

5. 5

   Add the cocoa powder, olive oil, vanilla extract, chopped semi-sweet chocolate, and espresso powder to the hot browned butter. Stir until the chocolate is melted and the mixture is smooth and well combined.

6. 6

   Let the browned-butter chocolate mixture cool at room temperature for 15 to 20 minutes. It should be warm or lukewarm rather than hot when combined with the eggs.

7. 7

   In a separate large bowl, whisk the three room-temperature eggs with the light brown sugar for 4 to 6 minutes. Continue until the sugar is mostly dissolved and the mixture becomes pale and light.

8. 8

   Add the powdered sugar to the egg mixture and mix for 1 to 2 minutes, until fully incorporated.

9. 9

   Pour the cooled browned-butter chocolate mixture into the egg and sugar mixture. Mix until evenly combined.

10. 10

    Add the flour and chocolate chips. Fold or stir only until the flour is just incorporated; do not overmix, or the brownies may become less tender.

11. 11

    Spread half of the brownie batter in the prepared pan, smoothing it into an even layer.

12. 12

    Reserve about 30 g, or 2 to 3 tablespoons, of the cream cheese mixture. Spoon the remaining cream cheese mixture over the brownie batter and gently spread it into an even layer.

13. 13

    Top with the remaining brownie batter, spreading it carefully so it covers the cream cheese layer as evenly as possible.

14. 14

    Dollop the reserved cream cheese mixture over the top. Use a knife or skewer to make decorative swirls through the cream cheese and brownie batter.

15. 15

    Bake for 40 to 45 minutes, until the edges are golden and set while the center remains slightly fudgy. Avoid overbaking.

16. 16

    Let the brownies cool completely in the pan before lifting them out with the parchment and cutting into squares.

Notes

The source specifies reserving about 30 g (2–3 tablespoons) of the cream cheese mixture for the final swirl. Cool completely before cutting for the cleanest slices.

Nutrition per serving

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