CHEESECAKE BROWNIE

What do you do when you are not sure whether you are craving for a brownie or craving for a slice of cheesecake? When it comes to brownies, Theobroma is an absolute favourite. Ever since I tried their red velvet and cream cheese brownies, I have always been planning to bake these cheesecake brownies.

Cheesecake and brownies in a single bite, can you imagine how heavenly it will be? A layer of dark and fudgy chocolate brownie topped with a layer of soft vanilla cheesecake. One bite and it is an explosion of flavours in your mouth!!

I have mostly made no-bake cheesecakes till now and this was my first try of making a baked one. Trust me, this turned out amazing. Since there is an issue of the availability of cream cheese in some areas, I have also shared how to make cream cheese at home. You can make these cheesecake brownies with the homemade cream cheese like I did!

Things you need

For the brownie:

1/2 Cup Dark Chocolate Chopped

1/2 Cup Butter

3/4 Cup Powdered Sugar

2 Eggs

1 Cup Flour

1/2 Cup Cocoa Powder 

For the cheesecake:

1 Cup Cream Cheese

1/2 Cup Powdered Sugar

1 Egg

1 Tsp Vanilla Essence

How to make it?

• Melt the chocolate and butter together. Now you can do it in two ways, either in a double boiler or in a microwave. If you are choosing the double boiler method, place one saucepan with water on a stove. Stack another saucepan or bowl on top of it with the butter and chocolate and switch on the gas. Make sure that the bowl is big enough to cover the edges of the saucepan with water so that the steam doesn't escape. The chocolate and butter will melt because of the indirect heat caused by the steam. Keep stirring for a smooth consistency. Now, if you want to melt it in a microwave, put the chocolate and butter in a microwave-proof bowl. Microwave it for 30-40 seconds, take it out and stir it. Repeat till the entire chocolate melts and a smooth mixture is formed
• Once the chocolate is melted, let it cool for a while. Meanwhile, take powdered sugar in a bowl and add the eggs. Whisk till it's properly combined and then pour the chocolate mixture in it. Mix well 
• Now that your liquid ingredients are ready, sift in the flour and cocoa powder together in the batter. Fold it in the batter and make sure there are no lumps. Your brownie batter is ready
• For the cheesecake batter, take the cream cheese and powdered sugar in a bowl and whisk well till its properly combined
• Add in the egg and vanilla essence to the batter and combine it properly
• Now that both the batters are ready, prepare your baking tin. I have baked it in an 8×8 square tin. Line the tin with parchment paper and then apply butter on it to prevent the brownies from sticking
• First, pour in 3/4th of the brownie batter and spread it evenly with the help of a spatula. Then pour in the cheesecake batter on top of it. Add blobs of the remaining brownie batter on top of the cheesecake batter. Use a toothpick to create swirls on it
• Preheat your oven and then bake your brownies at 160 degrees for 40-45 minutes
• Once baked, let the brownies cool completely and then cut them into squares. Your cheesecake brownies are ready!!! 

Notes

• Since cream cheese is not that easily available, you can try making cream cheese at home. Check it out here
• It is mandatory to cool these cheesecake brownies before you cut them, else the crumbs will fall apart
• If you want to skip the hassle, you can definitely use a brownie mix to make these cheesecake brownies
• If you are melting the chocolate in a microwave, be very careful and keep stirring every 30 seconds to prevent it from burning