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Black Cocoa Cheesecake Brownies

”Chocoholics and cheesecake lovers, unite! My fudgy brownies are swirled with a luscious layer of cheesecake filling so you get plenty of creamy and tangy cheesecake in each bite.” —Brian Hart Hoffman

Find more quick bakes in Brian’s new cookbook, Fast-Fix Baking: 85 Recipes Ready to Enjoy in 2 Hours or Less

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Black Cocoa Cheesecake Brownies

Makes 12 brownies

Ingredients

Brownie:

2⅓ cups (397 grams) extra-dark chocolate chips1 cup (227 grams) unsalted butter, cubed cups (300 grams) granulated sugar1 cup (220 grams) firmly packed dark brown sugar cups (188 grams) all-purpose flour3/4 cup (64 grams) black cocoa powder2 teaspoons (6 grams) kosher salt5 large eggs (250 grams), beaten1 tablespoon (13 grams) vanilla extract

Cheesecake:

2 (8-ounce) packages (454 grams) cream cheese, softened1 cup (200 grams) granulated sugar1 tablespoon (8 grams) all-purpose flour2 large eggs (100 grams)1 tablespoon (13 grams) vanilla extract

Instructions

Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
For brownie: In the top of a double boiler, combine chocolate chips and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat; let mixture cool slightly. Whisk in sugars until combined.
In a medium bowl, whisk together flour, cocoa, and salt.
Gradually add beaten eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined.
For cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Add granulated sugar and flour; beat until combined, stopping to scrape paddle and bottom and sides of bowl. With mixer on low speed, add eggs, one at a time, beating until combined after each addition. Beat in vanilla.
Spread two-thirds of brownie batter into prepared pan. Dollop cheesecake mixture onto batter in pan, and gently spread smooth with an offset spatula. Dollop remaining brownie batter onto cheesecake mixture. Using a wooden pick, swirl together batter and cheesecake.
Bake until edges are set and an instant-read thermometer inserted in center registers 175°F (79°C) to 180°F (82°C), 50 to 55 minutes, covering with foil after 20 minutes of baking. Let cool completely in pan on a wire rack.
Using excess parchment as handles, remove from pan, and cut into bars. Store in an airtight container for up to 3 days.

The post Black Cocoa Cheesecake Brownies first appeared on Bake from Scratch.

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