Brown Butter Cheesecake Brownies

Ingredients

• 8 oz cream cheese (softened)
• 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 (brown before using)
• 0.5 cup Dutch-process 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; melted into the browned butter mixture)
• 3 large eggs (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 (added to the brownie mixture)

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 later.

2. 2

   Place the softened cream cheese in a bowl. Add the egg, granulated sugar, vanilla extract, and lemon juice, then whisk until the mixture is completely smooth and creamy. Set aside.

3. 3

   Melt the butter in a saucepan over medium-low heat. Brown it, stirring about every 10 seconds, 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 cocoa is incorporated and the chopped chocolate has dissolved into a smooth mixture.

6. 6

   Let the browned-butter chocolate mixture cool at room temperature for 15 to 20 minutes before combining it with the eggs.

7. 7

   In a separate bowl, whisk the three brownie-layer eggs with the light brown sugar for 4 to 6 minutes, until the sugar is dissolved and the mixture is pale and light in color.

8. 8

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

9. 9

   Pour in the cooled browned-butter chocolate mixture and mix until the batter is uniform.

10. 10

    Add the flour and salt. Mix only until no dry flour remains; do not overmix the batter.

11. 11

    Fold in the semi-sweet chocolate chips just until evenly distributed.

12. 12

    Spread half of the brownie batter in the prepared pan, creating an even layer.

13. 13

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

14. 14

    Spread the remaining brownie batter over the cream cheese layer, covering it as evenly as possible.

15. 15

    Dollop the reserved cream cheese mixture over the top. Run a knife or skewer through the dollops to create swirls, taking care not to disturb the bottom of the pan excessively.

16. 16

    Bake for 40 to 45 minutes, until the edges are golden and set while the center remains slightly fudgy. A tester inserted near the center should show moist crumbs rather than wet batter.

17. 17

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

Notes

The recipe specifies reserving approximately 30 g (2–3 tablespoons) of the prepared cream cheese mixture for the final swirl; this is not an additional ingredient. Cool completely before cutting for cleaner slices. The source does not specify a storage method; store covered and refrigerated because of the cream cheese layer.

Nutrition per serving

• dessert
• brownies
• baked
• cheesecake
• chocolate
• vegetarian
• American
• make-ahead