Fudgy Cheesecake Brownies

Ingredients

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

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal.

2. 2

   In a medium bowl, whisk together the softened cream cheese, 1 egg, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1/2 tsp lemon juice until the mixture is completely smooth and no lumps remain. Set aside.

3. 3

   Place 1 cup of unsalted butter in a saucepan over medium-low heat. Cook, stirring every 10 seconds, until the butter melts, foams, and the milk solids sink to the bottom and turn a golden brown color. Watch closely to prevent burning.

4. 4

   Immediately transfer the browned butter to a heatproof bowl. Add the cocoa powder, olive oil, 1 tsp vanilla extract, chopped semi-sweet chocolate, and espresso powder. Mix until the chocolate is dissolved and the mixture is smooth. Let it cool at room temperature for 15-20 minutes.

5. 5

   In a separate large bowl, whisk 3 eggs and 1/2 cup light brown sugar for 4-6 minutes until the sugar is dissolved and the mixture becomes light and pale in color.

6. 6

   Add the 1 3/4 cups powdered sugar to the egg mixture and mix for 1-2 minutes until well combined.

7. 7

   Pour the cooled browned butter mixture into the egg and sugar mixture, whisking until combined.

8. 8

   Gently fold in the all-purpose flour, salt, and semi-sweet chocolate chips. Mix until just combined; do not overmix the batter.

9. 9

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

10. 10

    Reserve about 2-3 tablespoons (30g) of the cream cheese mixture. Pour the remaining cream cheese mixture over the brownie layer in the pan.

11. 11

    Top with the remaining brownie batter, then dollop the reserved cream cheese mixture on top. Use a knife or skewer to gently swirl the layers together.

12. 12

    Bake for 40-45 minutes, or until the edges are golden and set, but the center remains slightly fudgy. Let the brownies cool completely in the pan before cutting into squares.

Notes

For the best texture, ensure the cream cheese and eggs are at room temperature. Do not overbake, as the brownies will continue to set as they cool.

Nutrition per serving

• dessert
• brownies
• cheesecake
• baked
• chocolate
• brown butter