Chocolate Cheesecake Brownies
photo by chefchick66
- Ingredients:
- 17
- Serves:
-
24
ingredients
- 59.14 ml semisweet mini chocolate chips
-
BROWNIE BATTER
- 170.09 g semisweet chocolate, chopped
- 88.74 ml unsalted butter
- 14.79 ml instant coffee
- 4 large eggs
- 354.88 ml sugar
- 236.59 ml flour
- 59.14 ml unsweetened cocoa powder
- 2.46 ml salt
- 4.92 ml vanilla
- 14.79 ml coffee liqueur
-
CREAM CHEESE MIXTURE
- 8 package cream cheese, at room temp
- 59.14 ml unsalted butter, room temp
- 118.29 ml sugar
- 2 large eggs
- 29.58 ml flour
- 14.79 ml coffee liqueur
directions
- Brownie batter - preheat oven to 350~. Butter 13"x9"x2" baking pan.
- Combine chocolate, butter, and coffee powder in heavy small saucepan. Stir over low heat until melted and smooth.
- Remove from heat; cool slightly.
- In lg. bowl, beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slightly thickened.
- Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture; stir until well blended.
- Cream cheese mixture - using electric mixer, beat cream cheese and butter in lg. bowl until smooth.
- Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur.
- Set aside 1/2 cup brownie batter for topping.
- Pour remaining batter into prepared pan. Carefully spoon cream cheese mixture over batter, covering completely. Sprinkle chocolate chips evenly over cream cheese layer.
- Drop reserved batter by spoonfuls over cream cheese layer.
- Using small knife, swirl batter into cream cheese mixture to resemble marble pattern.
- Bake brownies until edges are light golden and toothpick inserted into center comes out with some crumbs still attached; about 30 mins.
- Cool completely in pan on rack; cut into squares.
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