Fudgy Cheesecake Brownies

Ingredients

• 8 oz Cream cheese (softened)
• 1 large Egg (room temperature)
• 0.25 cup Granulated sugar
• 1 tsp Vanilla extract (for the cream cheese layer)
• 0.5 tsp Lemon juice
• 1 cup Unsalted butter (browned)
• 0.5 cup Dutch-processed cocoa powder
• 1 tsp Vanilla extract (for the brownie layer)
• 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 large Egg (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. 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

   Brown the butter in a saucepan over medium-low heat, stirring every 10 seconds. When the milk solids sink and turn golden brown, transfer the butter to a heatproof bowl.

4. 4

   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 the mixture is combined.

5. 5

   Let the butter-and-chocolate mixture cool at room temperature for 15–20 minutes.

6. 6

   Whisk the room-temperature eggs and light brown sugar for 4–6 minutes, until the sugar is dissolved and the mixture is light and pale in color.

7. 7

   Add the powdered sugar and mix for 1–2 minutes, until combined.

8. 8

   Add the cooled browned-butter mixture to the egg-and-sugar mixture and mix until combined.

9. 9

   Add the flour and semi-sweet chocolate chips. Mix only until just combined; do not overmix the batter.

10. 10

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

11. 11

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

12. 12

    Top with the remaining brownie batter, then add the reserved cream cheese mixture. Swirl the layers together.

13. 13

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

14. 14

    Let the brownies cool completely before cutting.

Notes

The source does not specify a cooling duration beyond cooling completely before cutting. The butter quantity is listed as 1 cup before browning; browning will reduce its final weight slightly.

Nutrition per serving

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