”Chocoholics and cheesecake lovers, unite! My fudgy brownies are swirled with a luscious layer of cheesecake filling so you get plenty of creamy and tangy cheesecake in each bite.” —Brian Hart Hoffman
Find more quick bakes in Brian’s new cookbook, Fast-Fix Baking: 85 Recipes Ready to Enjoy in 2 Hours or Less.
Watch Brian bring these brownies to life on our YouTube channel.
Black Cocoa Cheesecake Brownies
Makes 12 brownies
Ingredients
Brownie:
- 2⅓ cups (397 grams) extra-dark chocolate chips
- 1 cup (227 grams) unsalted butter, cubed
- 1½ cups (300 grams) granulated sugar
- 1 cup (220 grams) firmly packed dark brown sugar
- 1½ cups (188 grams) all-purpose flour
- 3/4 cup (64 grams) black cocoa powder
- 2 teaspoons (6 grams) kosher salt
- 5 large eggs (250 grams), beaten
- 1 tablespoon (13 grams) vanilla extract
Cheesecake:
- 2 (8-ounce) packages (454 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 1 tablespoon (8 grams) all-purpose flour
- 2 large eggs (100 grams)
- 1 tablespoon (13 grams) vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- For brownie: In the top of a double boiler, combine chocolate chips and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat; let mixture cool slightly. Whisk in sugars until combined.
- In a medium bowl, whisk together flour, cocoa, and salt.
- Gradually add beaten eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined.
- For cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Add granulated sugar and flour; beat until combined, stopping to scrape paddle and bottom and sides of bowl. With mixer on low speed, add eggs, one at a time, beating until combined after each addition. Beat in vanilla.
- Spread two-thirds of brownie batter into prepared pan. Dollop cheesecake mixture onto batter in pan, and gently spread smooth with an offset spatula. Dollop remaining brownie batter onto cheesecake mixture. Using a wooden pick, swirl together batter and cheesecake.
- Bake until edges are set and an instant-read thermometer inserted in center registers 175°F (79°C) to 180°F (82°C), 50 to 55 minutes, covering with foil after 20 minutes of baking. Let cool completely in pan on a wire rack.
- Using excess parchment as handles, remove from pan, and cut into bars. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Followed the recipe exactly—baked for 60 mins, center temp was 180 with my thermapen. I should have known better but I thought maybe it would set up when it cooled. Nope. Totally raw in the center and I had to throw all but about 1/2 inch of edges out. What a waste.
Made these for a family get-together and they were a hit. I made them with bittersweet and unsweetened cocoa because it was what I had. I also forgot to cover them with foil after 20 minutes, but it didn’t do any harm. Will definitely make again!