Cheesecake Brownies

• Vegetarian

• Refrigerated

  • 3 Egg, large

• Baking & Spices

  • 1/2 cup Caster/granulated sugar
  • 3/4 cup Cocoa powder
  • 3/4 cup Flour, plain
  • 1 1/4 cups Granulated sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1 1/4 sticks Butter, unsalted
  • 2 1/4 cups Cream cheese, full-fat

Found on marshasbakingaddiction.com

Description

Ingredients

• 1 and 1/4 sticks (140g) unsalted butter, melted
• 1 and 1/4 cups (250g) granulated sugar
• 3/4 cup (75g) cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs, cold
• 1/2 cup (60g) plain/all-purpose flour
• 2 and 1/4 cups (500g) full fat cream cheese, softened
• 1/2 cup (100g) caster/granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup (30g) plain/all-purpose flour

Directions

• Preheat the oven to 180C/350F/Gas 4. Line the bottom and sides of an 8x8 baking pan with aluminium foil, leaving an overhang on two opposite sides. Set aside.
• Whisk together the butter, sugar, salt, and cocoa powder. Stir in the vanilla extract, then mix in the eggs, one at a time. Fold in the flour until fully incorporated, beating until thick and shiny, about 40 - 50 strokes.
• Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into the prepared pan, and spread out evenly. Bake for 15 - 20 minutes, or until the centre of the brownies is mostly set. Allow to cool in the pan on a wire rack whilst preparing the cheesecake.
• Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg, then fold in the vanilla extract, and flour.
• Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create swirls.
• Bake for 20 - 30 minutes or until the cheesecake centre is almost set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 - 5 hours. Cut into bars, and serve.