Best 2 The Best Cheese Cake Brownies Recipes
Indulge in a delectable journey with our handpicked collection of cheesecake brownie recipes. These treats are a harmonious blend of two classic desserts, offering a perfect balance of creamy cheesecake and rich, fudgy brownies. Immerse yourself in the heavenly union of velvety cream cheese, tangy lemon, and the decadent indulgence of chocolate. Our recipes cater to various dietary preferences, including gluten-free, low-carb, and vegan options. Prepare to tantalize your taste buds with our top-rated cheesecake brownie recipes, each offering a unique twist on this irresistible dessert.
Here are our top 2 tried and tested recipes!
CHEESECAKE BROWNIES
Jazz up an out-of-the-box brownie mix with an easy cheesecake topping.
Provided by Nat
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 24
Number Of Ingredients 4
Steps:
- Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
- Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
- Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 100.5 mg, Sugar 2.8 g
FUDGY MARBLED CHEESECAKE BROWNIES
Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
- Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
- Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
- Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
- Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
- Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
- Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
Tips:
- Use high-quality ingredients. This will make a big difference in the final product. Use real butter, not margarine, and use good-quality chocolate.
- Don't overmix the batter. Overmixing can make the brownies tough. Mix just until the ingredients are combined.
- Don't overbake the brownies. Brownies are best when they are slightly underdone. A toothpick inserted into the center should come out with just a few moist crumbs attached.
- Let the brownies cool completely before cutting them. This will help them to set and will make them easier to cut.
- Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
These cheesecake brownies are the perfect dessert for any occasion. They are rich, decadent, and delicious. Follow these tips to make the best cheesecake brownies you've ever had.
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