Cheesecake Brownie Recipe

Cheesecake and brownie are great desserts to eat by itself, but why choose when you can have both together? Cupcake Jemma’s cheesecake brownie tutorial on YouTube shows how to combine the two into one pan and it’s more simple than it seems. This would be a decadent and smooth dessert to eat and pair with a cup of milk. I normally do not drink milk, but I would drink unsweetened almond milk to balance out the sweetness. If you don’t like the two desserts together, you can use each recipe to make separate too. Also, Jemma gives measurements in the description box of her YouTube video depending on the size of pan you’re using which is super helpful. This recipe is for a 10′ inch pan.

Ingredients:

For the Brownie:

• 7.8 oz Dark Choc (70% is best)
• 7.8 oz Unsalted Butter
• 16 oz Caster Sugar
• 4 Eggs
• 2 oz Cocoa Powder
• 6oz Plain Flour
• 3/4 tsp Baking Powder
• 3/4 tsp Salt

For the Cheesecake:

• 18 oz Cream Cheese
• 4 oz Caster Sugar
• 2 Eggs
• 1/2 tsp Vanilla Extract

Directions:

First, grease your baking pan and line it with parchment paper. Start off by making your brownie mix by using the ingredients on the brownie list.

Next, continue to watch Cupcake Jemma’s cheesecake brownie tutorial for the full instructions on how to make the cheesecake batter too. Then, add chocolate blobs on top of the cheesecake and use a skewer to swirl the two mixture together. Bake at 325F for 30-35 minutes until the cheesecake brownie is cooked all the way through.

Overall, I love the idea of combining the two sweets together to achieve an intense chocolatey with a tang of vanilla cheesecake. I love the final results and how it turned out super pretty. I love the swirl effect from the chocolate and cheesecake, and it looks super appetizing for those that love both desserts.