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Double Chocolate Cheesecake Brownies

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.

Double Chocolate Cheese Brownies

Photo: Natalie Levin



5 from 4 votes
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Double Chocolate Cheesecake Brownies


Servings 20 cm square pan
Author Natalie

Ingredients

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

Instructions

  1. Preheat oven to 170 degrees and lightly grease the pan.
  2. 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.
  3. Add sugar and salt and beat into a smooth mixture.
  4. Add eggs one at a time, stirring between each addition.
  5. Add flour (or cornstarch) and beat just until a smooth batter forms.
  6. 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.
  7. Cool at room temperature and in the meantime, prepare the cheese layer.
  8. Cheese filling: in a medium bowl, beat cheese, sugar, salt, vanilla, eggs and flour (or cornstarch) into a smooth mixture.
  9. 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.
  10. Cool completely at room temperature.
  11. Chocolate ganache: chop the two types of chocolate and place in a bowl.
  12. Add heavy cream and melt together in the microwave or over a double-boiler until everything is melted and mixture is smooth.
  13. Pour the ganache over the cooled cake and make sure all the top is covered with chocolate.
  14. Cool the brownie for at least 3-4 hours in the refrigerator before cutting.
  15. Cut into squares.
  16. Decoration: whip heavy cream, powdered sugar and vanilla until firm cream Chantilly is formed.
  17. Transfer the whipped cream with a pastry bag and pipe small mounds on top of the ganache.
  18. Garnish with some chopped chocolate and serve.

Recipe Notes

  • 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.
Double Chocolate Cheese Brownies

Photo: Natalie Levin

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