Cheesecake Brownies


A nice end piece

I've always loved cheesecake brownies and these were really good. I got inspired from a Smitten Kitchen post and had all the ingredients and decided to make them for our guest, Takumi.  This recipe was originally adapted from Gourmet, June 2007

Makes 32 2-inch square, thick brownies

13 X 9-inch baking pan

Brownie batter

  • 2 stick (1 cup or 8 ounces) unsalted butter cut into pieces
  • 6 ounces unsweetened chocolate, chopped
  • 2 cup sugar
  • 4 large eggs-room temp
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cup cake flour

Cheesecake batter

  • 2-8 ounces cream cheese, room temp
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract

Plus

  • 1 cup semisweet chocolate chips

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Spray and line your baking pan. Heat butter and chocolate in a in a double-boiler over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Sprinkle chocolate chips over cheesecake/brownie batter swirl

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve at room temperature or cold (like I like them).

before the oven
after the oven

Outrageous Brownies

by Ina Garten Prep Time:30 min Inactive Prep Time: hr min Cook Time:30 min Level:Intermediate Serves:20 large brownies

  • 1 pound unsalted butter 
  • 1 pound plus 12 ounces semisweet chocolate chips, divided 
  • 6 ounces unsweetened chocolate 
  • 6 extra-large eggs 
  • 3 tablespoons instant coffee powder 
  • 2 tablespoons real vanilla extract 
  • 2 1/4 cups sugar 
  • 1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts 
  • 1 tablespoon baking powder 
  • 1 teaspoon kosher salt 
  • 3 cups diced walnut pieces 

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.