Moist And Chewy Cheesecake Brownies with Chocolate Fudge Recipe
This delicious cheesecake brownies recipe is very simple and does not take too much time to prepare!
Please scroll down below to see the full printable recipe for this delicious dessert recipe!
Moist And Chewy Cheesecake Brownies with Chocolate Fudge Recipe
For the brownie layer: To make a 13 x 9 inches (33×23 cm) pan, to be cut in about 20
- 6 oz (170 gr) unsalted butter
- 3/4 cup (70 gr) unsweetened cocoa powder
- 1 cup (200 gr) sugar
- 1 cup (150 gr) all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 3 eggs
- 1 teaspoon vanilla extract
For the cream cheese layer:
- 16 oz (450 gr) regular cream cheese
- 1/2 cup (100 gr) sugar
- 2 tablespoons (25 gr) all-purpose flour
- 2 teaspoons vanilla extract
- 2 eggs
- chocolate sauce ((I used Smucker's Hot Fudge topping))
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Preheat the oven to 350° F (175° C)
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Melt the butter (in medium saucepan over boiling water, or in microwave for about 30 seconds)
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In a large bowl whisk together the cocoa powder, sugar, flour, baking powder and salt.
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Add the eggs, vanilla extract and melted butter. Stir until combined.
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Grease a 9 x 13 inch (33×23 cm pan) with butter and flour. Pour the brownie mixture and level. And set aside.
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In another bowl, combine the cream cheese, sugar,, flour, vanilla extract and two eggs. Blend until smooth and creamy.
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Spread over the brownie mixture, and drizzle with chocolate sauce (as much or as little as you wish) and swirl gently with a knife.
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Bake at 350° F (175° C) for about 30 minutes in the middle part of the oven. I used the third slot (of seven) from the top in the oven. You need to make sure the top is set before removing, and you don’t want the bottom brownie part to cook too much and come out too dry.
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Let the cheesecake brownies cool at room temperature for 30 minutes, and then chill in the refrigerator for at least an hour.
- Cut into squares and enjoy 🙂
