Cheesecake Brownie Recipe

A Test For Your Will Power

Cheesecake Brownie Recipe

This job is difficult, you know. Sometimes I have to find the most amazing, decadent treats and then make them for you. Then I have to fend off two hovering, demanding people as I try to snap photos that will make you drool at your keyboards.

I also have to refrain from eating entire pans of brownies that beckon me in the late of night as I type posts and scroll through pictures. It's cruel, really.

Cheesecake is my favourite dessert. Drizzled with chocolate sauce and topped with raspberries, it's a once a year decadent treat that I allow myself to indulge in. When I saw the recipe for this and happened to have a bar of cream cheese sitting in the fridge, it was as if the heavens opened and the angels sang, serenading me with the very idea of brownies and cheesecake married together in the same pan.

These brownies are good. Really good. So amazingly good that even John, the man with the willpower of steel, broke down and had one. Be warned. They are powerful little things; and you likely won't have the will power to resist their call.


Brownie layer

1/2 cup (4 oz) butter, cubed
3 oz unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 tsp vanilla
2/3 cup flour

Cheesecake layer

8 oz cream cheese, well softened
1/3 cup sugar
1 egg yolk
1/4 tsp vanilla

  Pre-heat oven to 350 F and line a 8x8 inch square baking pan with parchment paper.

  In a double boiler, melt the butter and sugar over hot (not boiling) water until smooth. Remove from heat. Whisk in the sugar, and then the eggs one at a time until thick and glossy. Stir in the vanilla, and then fold in the flour until incorporated. Spread batter into the bottom of the pan, smoothing to make it even. Set aside.

  Using a bowl with an electric mixer, whip the cream cheese until fluffy. Add the sugar, egg yolk, and vanilla, continuing to beat until smooth. Drop spoonfuls of the cream cheese mixture all over the top of the brownie batter, smoothing and swirling with a knife to get a marbled effect. Sprinkle with chocolate chips.

  Bake in the center of your oven for about 35 minutes, until puffed and the center is just set. I let them cool on the counter for about 20 minutes, and then I put them in the fridge. They are best kept in the fridge in a sealed container-and slice best cold, I think.

Makes 16

Adapted from Gourmet June 2007 and Smitten Kitchen

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom