Chocolate Cheesecake Brownies
This is one of my favorite cakes. Chocolate and cheese is such an amazing combination. A moist chocolate layer topped with a cheese and white chocolate layer. There’s no way that anyone can resist this incredible pairing of flavors.
Cut into small squares and try not to finish it all in one sitting. A truly delicious cake that once it’s gone, you’ll start dreaming about the next one you’re going to bake.
20 x 30 cm pan
100 grams bittersweet chocolate
100 grams butter
200 grams sugar (1 cup)
1 Tbsp light brown demarara sugar
2 large eggs
1 heaped Tbsp chocolate drink mix powder (like Nesquik)
140 grams flour (1 cup)
For the cheese layer:
500 grams 9% soft white cheese
100 grams sugar (1/2 cup)
1 tsp vanilla extract
1 Tbsp instant vanilla pudding powder mix
2 Tbsp flour
100 grams white chocolate
2 Tbsp milk
1. Preheat an oven to 180°C.
2. Break up the chocolate into squares and place in a bowl. Add the butter and melt together in the microwave. Mix until well combined.
Add the sugars and mix until incorporated. Beat the eggs with a fork and add to the melted chocolate while mixing vigorously.
3. Add the flour and the chocolate drink mix powder and mix until well combined. The batter is somewhat stiff but still manageable.
4. Grease the pan or line it with parchment paper, pour in the batter in an even layer.
5. Bake for around 12 minutes until the top layer hardens somewhat.
6. While the brownies are in the oven, you have to work quickly. Break up the white chocolate into squares and add 1 Tbsp of milk and melt in the microwave. Mix until well combined, which may take some time. Mix all the cheese layer ingredients in a bowl, including the white chocolate.
7. Remove the brownies from the oven and immediately pour the cheese batter over the brownies. Use a spoon to smooth the layer, starting from the edges and working your way into the middle until everything is covered.
8. Put back in the oven and bake for another 25 minutes until the cheese layer has set but the middle is still slightly wobbly.
*9. Let cool and refrigerate for at least a few hours. Overnight is even better.
Good to know…
You can use 9% soft white cheese. You can make it several days in advance and keep refrigerated. You can make it without the white chocolate even though it adds a nice flavor dimension. You can substitute the butter for a generous 1/3 cup oil. You can leave out the brown sugar.
I recommend you double the recipe, this cake is amazing!