Do you have a personal recipe that you'd like to share? Or even just a favourite recipe you stumbled upon? Feel free to post it here.
One of my favourites are Cream Cheese Brownies. I originally grabbed the recipe from somewhere online but made some modifications to it. You'll find my recipe in the spoiler below:
I made this batch last Christmas by mixing in food colouring with the cheesecake layer.
One of my favourites are Cream Cheese Brownies. I originally grabbed the recipe from somewhere online but made some modifications to it. You'll find my recipe in the spoiler below:
Ingredients:
Brownie Layer:
Steps:
Prepare:
Brownie Layer:
- 1/2 cup unsalted butter
- 100g 70% dark chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all purpose flour
- 250g cream cheese brick
- 1/3 cup granulated sugar
- 1 large egg
Steps:
Prepare:
- Preheat oven to 350F.
- Line 8x8 inch (20x20 cm) metal baking pan with parchment paper or aluminum foil and lightly grease.
- In a microwave safe bowl, first melt together 1/2 cup of butter with 100g of dark chocolate. 30 secs at a time in the microwave while mixing in between works best.
- Whisk 1 cup of sugar into the mixture.
- Let cool for a couple minutes, then whisk in 2 large eggs and 1 teaspoon of vanilla extract.
- Gently fold in 1/2 cup all-purpose flour and 1/4 teaspoon salt.
- Once fully mixed set aside.
- In a medium bowl using an electric mixer, beat together 250g of cream cheese with 1/3 cup sugar.
- Then beat in 1 large egg.
- Reserve 1/2 cup of brownie batter, then pour the rest of the brownie mixture into a prepared 8×8 inch pan.
- Smooth the brownie batter to cover the entire pan.
- Pour the cheesecake batter over top.
- Drop approximately 16 small spoonfuls of the reserved 1/2 cup of brownie batter over the cheesecake batter.
- Using a toothpick or a thin knife, swirl the batter.
- Put in the oven for about 30 minutes at 350F.
- Check if done by sticking in a toothpick to see if it comes out clean.
- When done let cool fully then cover and store in the fridge for at least 4 hours or overnight.
- When ready to serve cut with a thin sharp knife.
- Enjoy!
I made this batch last Christmas by mixing in food colouring with the cheesecake layer.
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