Monday, June 8, 2015

Cheesecake Brownies with Chocolate Fudge

Homemade, chewy and moist brownies 
topped with a rich and delicate cheesecake layer swirled with chocolate fudge.
Dangerous, I'm tellin ya!


Happy Monday!
Let's start the week off with something amazingly sweet and extremely enticing.
Here is the recipe for an intensely fudgy and chewy brownie, completely covered with a layer of deliciously rich cheesecake. And wait! That's not all... I added a melted hot fudge topping swirled around in the cheesecake layer that's gonna knock you right off your seat!
Are you running to your kitchen and getting ready to bake these?! Well, you really should. This recipe is quite easy and simple. Start by mixing all the ingredients for the brownies. And that's really not much harder than combining a brownie mix from a box. The difference? Homemade tastes sooo much better. Super moist and extra fudgy.
Blend the cheesecake ingredients, top with the chocolate fudge and swirl. You want to bake this in the middle/upper part of the oven, so that the brownie layer stays moist and the cheesecake part fully cooks.
At this point, your self-control will be tested. You've got to wait for these cheesecake brownies to cool a bit, and then chill in the refrigerator for about one hour, or until cold all the way to the middle. Then, and ONLY then,  you can neatly cut them in squares, close your eyes and devour your first one :)

Are you feeling that your pants are getting snug just by looking at these pictures?!? When the mood strikes you for something indulgently chocolaty and sweet, and you feel like breaking the rules... THIS is how you do it!
Dangerous! I'm tellin ya ;) 


Ingredients: to make a 13 x 9 inches (33x23 cm) pan, to be cut in about 20
For the brownie layer:

  • 6 oz (170 gr) of unsalted butter 
  • 3/4 cup (70 gr) of unsweetened cocoa powder
  • 1 cup (200 gr) of sugar
  • 1 cup (150 gr) of all-purpose flour
  • 1/2 teaspoon of baking powder
  • pinch of salt
  • 3 eggs
  • 1 teaspoon of vanilla extract

For the cream cheese layer:
  • 16 oz (450 gr) of regular cream cheese
  • 1/2 cup (100 gr) of sugar
  • 2 tablespoons (25 gr) of all-purpose flour
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • chocolate sauce (I used Smucker's Hot Fudge topping)
Preparation time: 20 minutes to prepare, plus 35 to bake
Directions:

1. Preheat the oven to 350° F (175° C)
Melt the butter (in medium saucepan over boiling water, or in microwave for about 30 seconds)
2. In a large bowl whisk together the cocoa powder, sugar, flour, baking powder and salt.

3. Add the eggs, vanilla extract and melted butter. Stir until combined.

4. Grease a 9 x 13 inch (33x23 cm pan) with butter and flour. Pour the brownie mixture and level. And set aside.

5. In another bowl, combine the cream cheese,  sugar,, flour, vanilla extract and two eggs. Blend until smooth and creamy.

6. Spread over the brownie mixture, and drizzle with chocolate sauce (as much or as little as you wish) and swirl gently  with a knife.

7. Bake at 350° F (175° C) for about 30 minutes in the middle part of the oven. I used the third slot (of seven) from the top in the oven. You need to make sure the top is set before removing, and you don't want the bottom brownie part to cook too much and come out too dry.
8. Let the cheesecake brownies cool at room temperature for 30 minutes, and then chill in the refrigerator for at least an hour.
Cut into squares and enjoy :)











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  2. I love that you tell us "where" to place the sheet/pan in the oven. Amazing what a difference this makes. I can't wait to try these. BTW, did the apple rosettes for a party and they were a HUGE hit!! Thanks for unique recipes.

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  3. Would using something like caramel sauce instead of chocolate sauce still work? I want to make this but I don't want it to be too sweet

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    1. Yes!! Sounds delicious ... Caramel might be as sweet though. You could also not add anything to the cheesecake layer! Enjoy :)

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  4. Hello!! Grazie mille for your wonderful recipes!!! I would like to ask you if its possible to swap the butter for oil in this recipe?

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    1. Ciao!! I haven't tried this recipe with oil, but I think it should work just fine. As a rule of thumb: if the recipe looks for melted butter, it can be (in general) substituted with oil ... You can use slightly less than 6oz ... Maybe 4 or 5. The result might not be identical, but should work! I hope this helps :)

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