Cheesecake Brownies

INGREDIENTS

FOR CHEESE CAKE

• 50g granulated sugar
• 1 tsp vanilla extract
• 1 eggs
• 10g cake flour or all-purpose flour
• 150g cream cheese (room temperature)
• 30g heavy cream

FOR BROWNIE BATTER

• 2 eggs
• 200g granulated sugar
• 1/2 tsp salt
• 120g unsalted butter
• 150g dark chocolate
• 1 tsp vanilla extract
• 20g cocoa powder
• 1/2 tsp baking powder
• 60g all-purpose flour

PROCESS

FOR BROWNIE BATTER

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper.
2. In a medium heatproof bowl, combine the granulated sugar and eggs.
3. Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
4. Whisk constantly until the sugar is dissolved (you can use either a whisk or a hand mixer), and the mixture is warm to the touch. This should take about 3-5 minutes.
5. Remove the bowl from the heat and whisk in vanilla extract until well combined.
6. combine the melted butter with dark chocolate, let sit for 2 minutes until chocolate soften, mix them together. If its still lumpy you can melt them using the double boiler method.
7. Pour the chocolate mixture into the whipped eggs, whisk until well combined.
8. Sift in cocoa powder, all-purpose flour, salt, and baking powder. Stir until everything is well mix Do not over mix. Set the batter aside.

FOR CHEESECAKE

1. In a separate bowl, beat the softened cream cheese until smooth.
2. Add granulated sugar, egg, vanilla extract, heavy cream and cake flour or all-purpose flour Beat until well combined and smooth.
3. Transfer the cheesecake mixture to a piping bag.

ASSEMBLY

1. Pour the brownie batter into the prepared baking pan and spread it evenly.
2. Pipe a dollop the cheesecake batter in to the brownie batter.
3. Use a knife or skewer to swirl the brownie and cheesecake layers together for a marbled effect.
4. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but it should not be wet).
5. Allow the brownies to cool completely. Once cool, refrigerated for at least 4 hours before cutting. Cut the brownies into squares and serve. Store any leftovers in the refrigerator. Enjoy!! <3