Brownies are few and far in-between, and so is good cheesecake (unless you read this blog). So why not mix the two in a delicious combo? Two years ago, when I got invited to a dinner party, I decided to make this recipe and I have to give it due credit for inspiring me to create this entire blog! Everyone that I’ve met more than once has probably eaten this before and I still get requests for the recipe, more than a year later! Props to smitten kitchen for the inspiration. If it wasn’t for Deb I wouldn’t have known the delight that is a frozen brownie!
Prep time: 25 minutes Cooking time: 20-25 minutes Servings: 16 (2 inch blocks of goodness)
Budget for ingredients: ¥1000
100 g butter, cut into pieces
120 g chocolate, chopped
1 c sugar
2 large eggs
1/2 t vanilla
Pinch of salt
2/3 c flour
225 g cream cheese, softened
1/3 c sugar
1 large egg yolk
1/4 t vanilla
1/2 c chocolate chips
- Place butter and chocolate in the glass bowl. It’s best to make a double boiler, aka put the steamer stand in water and the glass bowl on top. Make sure the water doesn’t touch the glass bowl. Heat over simmering water until it just melts.
- Take the bowl off of the steamer stand and add the sugar, eggs, vanilla, and salt. Whisk until it’s all combined, and then add the flour.
- Spread in the baking pan. It’s best to actually butter the sides of the pan first so it will slide out easily after baking.
- Wash out the bowl and with the mixer, mix all the ingredients for the cheesecake batter together. Spread over the brownie batter with your spatula.
- Using a butter knife you can make swirlies by bringing the chocolate batter from underneath up from the sides of the pan in a circular motion. If you mess up on this part it’s ok!!! It will still taste delicious. Top with chocolate chips.
- Bake at 170C for 20-25 minutes.
I usually put these in the freezer and take them out ~30 minutes before serving to slice them.