One of the things I like to bake when I don’t have much time are brownies. Simply whist a few ingredients in a bowl, and after not-so-long baking time you get a great dessert everyone just loves.
These cheesecake brownies also have a cream cheese layer and chocolate ganache on top, which make it more festive and great for hosting.
Photo: Natalie Levin
Double Chocolate Cheesecake Brownies
For the brownie:
- 150 grams dark chocolate
- 50 grams milk chocolate
- 150 grams butter
- 120 grams (1/2 cup + 2 tbsp.) sugar
- pinch of salt
- 3 large eggs
- 70 grams (1/2 cup) all-purpose flour or cornstarch
For the cheese filling:
- 225 grams (1 package) cream cheese (at least 25% fat)
- 50 grams (1/4 cup) sugar
- pinch of salt
- 1 tsp. vanilla extract
- 2 large eggs
- 1 tbsp. all-purpose flour or cornstarch
For chocolate ganache:
- 50 grams of dark chocolate
- 50 grams milk chocolate
- 80 ml. (1/3 cup) heavy cream
For decoration:
- 125 ml. (1/2 cup) heavy cream
- 1 tbsp. powdered sugar
- 1 tsp. vanilla extract
- 30-40 grams chopped milk chocolate for garnish
- Preheat oven to 170 degrees and lightly grease the pan.
- Chop the two types of chocolate and place in a bowl. Add butter and melt together in the microwave or over a double-boiler, until everything is melted and mixture is smooth.
- Add sugar and salt and beat into a smooth mixture.
- Add eggs one at a time, stirring between each addition.
- Add flour (or cornstarch) and beat just until a smooth batter forms.
- Pour the batter into the pan, flatten the top and bake for about 10-15 minutes until the brownie is set in the edges, but slightly wobbly in the center.
- Cool at room temperature and in the meantime, prepare the cheese layer.
- Cheese filling: in a medium bowl, beat cheese, sugar, salt, vanilla, eggs and flour (or cornstarch) into a smooth mixture.
- Pour the cheese mixture over brownie base and bake for 10-15 minutes or until the cheese layer is set, but slightly soft in the center.
- Cool completely at room temperature.
- Chocolate ganache: chop the two types of chocolate and place in a bowl.
- Add heavy cream and melt together in the microwave or over a double-boiler until everything is melted and mixture is smooth.
- Pour the ganache over the cooled cake and make sure all the top is covered with chocolate.
- Cool the brownie for at least 3-4 hours in the refrigerator before cutting.
- Cut into squares.
- Decoration: whip heavy cream, powdered sugar and vanilla until firm cream Chantilly is formed.
- Transfer the whipped cream with a pastry bag and pipe small mounds on top of the ganache.
- Garnish with some chopped chocolate and serve.
- If you want, you can use only bittersweet chocolate.
- Keep the brownies in a closed container in the refrigerator for up to 5-6 days. It is recommended to serve in room temperature.
Photo: Natalie Levin