Cheesecake Brownies

• porcje: 12 servings
• czas aktywny: 30 minutes
• całkowity czas: 56 minutes

Składniki

70 g salted butter, cubed

57 g semi-sweet chocolate, chopped (Chocolate chips work, too)

2 tbsp vegetable oil

28 g + 1 tbsp cocoa powder

1 large egg, at room temperature

1 large egg yolk, at room temperature

65 g + 1 tbsp granulated sugar

90 g powdered sugar

1 tsp vanilla extract

1/8 tsp salt

33 g all-purpose flour

pinch of espresso powder (optional)

89 g chopped semi-sweet chocolate (see note below!)

226 g cream cheese, softened at room temperature

70 g granulated sugar

1 large egg, at room temperature

2 tsp vanilla extract (or vanilla bean paste!)

pinch of salt

Wskazówki

Prep: Preheat your oven to 175 °C. Spray an 8x8 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later). Note: A 9x9 pan is fine, too. Start with about 6-7 minutes less bake time as the layers will be thinner.

Make the Brownie Batter: Melt the butter and semi-sweet chocolate together in a medium bowl or glass 1-cup measure, in 30 second intervals, stirring between each until completely smooth. Whisk in the cocoa powder and oil.

Finish the Batter: In a medium bowl, add the egg, egg yolk, and granulated sugar. Whisk for about 1 minute, until the sugar is fully dissolved. (Feel the mixture between clean fingers - if it's completely smooth, you're good! If you feel sugar granules, keep whisking.) Next, whisk in the powdered sugar, vanilla, and salt. Whisk the chocolate mixture into the bowl of eggs and sugar. Fold in the flour & espresso powder, then reserve 1/3 cup of the batter for the swirl. Add the chopped chocolate chunks to the remaining batter.

Make the Cheesecake Batter: In a medium bowl, beat the cream cheese with an electric mixer on medium speed until creamy, about 30 seconds. Add the granulated sugar and beat on medium speed for 1 minute or so, until smooth. Be sure to scrape the sides and bottom of the bowl to get any lumps. Add the egg, vanilla, and salt and mix on medium low speed until just combined.

Assemble: Spread the brownie batter (not the 1/3 cup!) evenly in the bottom of your prepared pan. Pour the cheesecake mixture on top. Dot the reserved brownie batter over the cheesecake mixture, and swirl it in with a butter knife.

Bake: Bake for 26 to 29 minutes. The edges will be a bit puffy and the center will be *just barely* set, with a tiny wobble. An instant read thermometer inserted into the center (don't let it touch the bottom of the pan) will read 190℉ to 210℉.

Serve & Store: Let the bars cool in the pan on a wire rack for 30-45 minutes, then place in the fridge to chill for 1-2 hours before slicing. Tip: Spray your knife with nonstick spray for neater slices! Store brownies in an airtight container in the fridge for 3-4 days.

Wartości Odżywcze

• Wielkość Porcji: 1 bar
• Kalorie: 258 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 6 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 62 mg
• Sód: 209 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 24 g
• Białko: 6 g