Double Chocolate Cheesecake Brownies Recipes

DOUBLE CHOCOLATE CHEESECAKE BROWNIES

Steps:

• Start by making the brownies:
• Preheat oven to 325F/160C. Grease an 8-inch round or square pan or line with parchment paper.
• In a large heat-proof bowl, put chocolate and butter. Melt them in the microwave in 20 second-intervals, stirring between each interval, until melted (or set over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Add vanilla and stir. Do not over mix. Sift the flour and salt over the chocolate mixture and fold using a rubber spatula, just until mixed.
• Set aside 1/2 cup of the batter. Pour the rest of the batter into the prepared pan and smooth the top. Bake for 5-8 minutes, just until set. Set on the counter to cool while you make the cheesecake.
• To make the cheesecake:
• Melt chocolate in the microwave as explained above. Set aside to cool.
• Using a mixer, beat cream cheese on medium speed until smooth. Add granulated sugar and beat just until light and smooth. Scrape the sides and bottom of the bowl as needed. Add cocoa powder and beat until combined. On low speed, beat in the egg just until combined. Slowly add melted chocolate and beat until combined. Pour into the pan, on top of the brownie batter.
• Take the reserved 1/2 cup brownie batter and spoon dollops on top of the cheesecake batter. With a knife or skewer, swirl the two batters together to get a marble effect.
• Bake for 35-45 minutes, or until a toothpick inserted into the center comes out with a few moist brownie crumbs, and the cheesecake filling is just beginning to brown (it's ok if the cheesecake layer isn't fully set - it will once cooled). Let the brownies cool completely and then refrigerate them for at least one hour until they are firm enough to cut.
• Store brownies in an airtight container in the fridge for up to 5 days. Brownies can also be frozen for up to 2 months. Thaw frozen brownies in the fridge for a few hours before serving.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• For brownie layer, preheat oven to 350 degrees F. Grease a 10-inch springform cake pan and line bottom and sides with parchment paper.
• Melt butter and pour into a larger bowl. Sift cocoa into butter and stir in sugar. Add eggs to mixture, blending well after each addition. Stir in vanilla. In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in white chocolate chips. Pour into pan and bake for 35 minutes, until firm. Cool completely before filling.
• For cheesecake layer, place chopped chocolate in a bowl of a pot of gently simmering water (be sure bowl does not touch the water) and stir to melt. Remove from heat. Beat cream cheese until fluffy with electric beaters or in a stand mixer with the whisk attachment on high speed. Slowly add sugar while mixing and beat in vanilla. Pour in whipping cream and whip into cream cheese on high speed, until mixture becomes firm and holds a peak. Scrape chocolate into mixture and blend quickly. Scrape filling onto brownie base and spread evenly.
• Chill cake for at lest 2 hours before slicing. To garnish, remove springform pan and drizzle top with white chocolate.