Cheesecake Brownies (WIP)

Adapted from Sugar Spun Run

Ingredients:

Brownies:

  • 12 Tablespoons unsalted butter cut into 12 pieces (170g) (1.5 sticks) (try: 10 tablespoons)
  • 113g/4 oz semisweet chocolate chips
  • 50g cocoa powder
  • 100g granulated sugar (try: no brown sugar and 200g granulated sugar)
  • 75g light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 125g all-purpose flour
  • (try: 1/2 tsp baking powder)

Cheesecake:

  • 453g/16 oz full fat brick-style cream cheese, softened (2 bricks)
  • 50g granulated sugar
  • 65g full fat sour cream (try: 120 g sour cream)
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • Optional: powdered mixin (ie lucuma powder, matcha powder)

Directions:

Brownies:

  • Preheat your oven to 350F (175C). Line a 9×9" baking pan with parchment paper (enough to overhang edges). Fold well so edges are pretty!
  • Beat eggs, then mix in sugar to dissolve.
  • Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
  • Immediately add cocoa powder and instant coffee (if using) and stir until combined.
  • Add egg/sugar mixture and vanilla extract and stir well.
  • Sift salt and flour (try: and baking powder) over the batter and stir until completely combined, but don't overmix.
  • Spread batter evenly into prepared pan and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!)
  • (try: Once finished, lower oven temp to 325F.)

Cheesecake:

  • While brownies are pre-baking, prepare cheesecake.
  • Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
  • Stir in sour cream.
  • Add eggs and vanilla extract and stir until combined.
  • Set aside 1/4 of cheesecake filling in a separate bowl.
  • Stir flavoring to taste into remaining 3/4 of filling (or do the reverse, depending on whether flavored or plain filling should dominate).

Assembly:

  • Once brownie batter is out of the oven, carefully and evenly pour the 3/4 portion of cheesecake layer over the surface.
  • Either dollop or pour in evenly spaced lines the 1/4 portion of cheesecake filling. Use an offset spatula or knife to swirl a pattern.
  • (work on timings!) Return to 325F oven and bake ~40-55 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
  • Remove from oven and allow to cool at room temperature until no longer warm 1-2 hours). Transfer to refrigerator and chill 3-4 hours before slicing and serving.