A perfect way to combine two of my favorite desserts! A buttery, brown sugar graham crust, beneath fudgy brownies, swirled with a cool, creamy cheesecake mixture... sinfully decadent! My next conquest will be to create another incredible combination like chocolate chip cookie brownies... or how about a cookie dough cheesecake?! Mmmmm... I'll get back to you on those, but for now, I introduce my cheesecake brownies. I prefer these cold, straight from the fridge, so you get a nice cool chocolatey cheesecake texture!
Cheesecake Brownie Bars
Yield: 6-8 brownies (double recipe to make an 8 inch square pan)
Ingredients
Crust:
- 1/2 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
Fudge Brownie layer:
- 1/4 cup (30g) all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup unsalted butter, cut into cubes
- 2.5oz semi-sweet chocolate (may sub bittersweet or dark), chopped or chocolate chips
- 3 tablespoons unsweetened cocoa powder, dutch process or dark
- 1/2 cup granulated white sugar
- 1 tablespoon vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 large egg
Cheesecake swirl:
- 4oz. (1/2 of an 8oz. package) cream cheese, room temperature
- 3 tablespoons granulated white sugar
- 1/4 teaspoon vanilla extract
- 1 large egg yolk, room temperature
Directions
Preheat the oven to 350 degrees F. Line a 8x4 inch mini loaf pan with parchment paper. Butter or spray parchment with non-stick cooking spray for easy removal.
Prepare crust:
In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press into bottom of prepared pan.
In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press into bottom of prepared pan.
Prepare brownie layer:
In a small bowl combine flour and salt; set aside. Melt butter in a small saucepan. Over
low heat add the chocolate, cocoa, and sugar, stirring until smooth and
sugar has started to dissolve. Remove from heat and stir for a about
minute to cool mixture. Add the oil, vanilla and eggs one at a time.
Stir vigorously for about 1-2 minutes until batter is no longer grainy
and becomes thick, smooth and shiny. Gently fold in the flour mixture
until just incorporated. Pour batter into prepared pan. Pour batter into prepared pan, reserving about 1/2 cup of batter in a plastic sandwich bag for the swirl on top.
Prepare cream cheese layer:
Beat cream cheese on medium speed until smooth. Add sugar, vanilla, and egg yolk and beat until incorporated. Pour over brownie layer.
Swirl:
Snip corner of brownie batter filled bag, and pipe a vertical lines from one end of the pan to the other. Take a knife and drag it horizontally, from one end to the other, as shown.
Bake for about 25-30 minutes, or until an inserted toothpick comes out with a few moist crumbs sticking to it. Center of brownies will set upon cooling. Do not over bake. Cool completely.
You can also try a layered effect, by simply layering the crust, followed by the cheesecake layer, and brownie layer, and bake as directed.
You can also try a layered effect, by simply layering the crust, followed by the cheesecake layer, and brownie layer, and bake as directed.
Give them a try, and be sure to share a picture on our Facebook page, or email a photo to MyCreation@dollhousebakeshoppe.com to be featured in the Fan Photo album!
Happy Baking,
Lindsay Ann
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| Bites made by Liz P. in NY |
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