[This brownie] is so easy; the prep time only takes around 15 minutes, but the results are sinfully decadent. It is intensely chocolatey and delectable, and the cheesecake layer really elevates the taste. It is reminiscent of the cream on top of mochas or cappuccinos: thick and rich.
I’ve been dreaming about these brownies for the past two weeks.
No, seriously. It’s been on my mind everyday throughout all my lectures, commutes and daydreams. I’ve been waiting for a chance to bake when the house is empty so I won’t disturb anyone, and have been poring over a mountain of different cheesecake brownie posts. I finally got my chance yesterday to make these decadent darlings.
I think this (obsession) is the reason why I’ve been gaining weight recently. Which brings me to some exciting news…. Let me introduce you to my first webcomic on this blog! It took me so long because I tried working through all the different possible avatars/characters. I’ve been doodling ideas almost every day (and surveying my friends… ha!) for the past 3 weeks. I hope you find it suitable!
Please note: I have tried using homemade brownies for this recipe, but the texture never comes out right. It’s never as chewy or dense as the boxed version, so I’ve stuck to the brownie mix. It does shorten the process a fair bit, although I can hear pastry chefs’ hearts breaking over this news of using a “m*x”.
Anyhow, it is intensely chocolatey and delectable, and the cheesecake layer really elevates the taste. The cheesecake layer is thinner, but its flavour is not overridden by the brownie layer. It is reminiscent of the cream on top of mochas or cappuccinos: thick and rich.
FOR THE BROWNIE
1/3 cup coffee
1/3 cup flavourless oil (eg. avocado, grape seed, vegetable etc.)
1 Good Quality Boxed Brownie Mix (I use Ghirardelli)
1/2 cup dark chocolate chips
FOR THE CHEESECAKE
1 8 ounce (250 grams) packaged cream cheese, softened (not cream cheese spread)
1/3 cup sugar (white or raw)
2 tablespoons butter, softened
1 tablespoon flour
1 teaspoon vanilla
SOURCE: experimental experience.
- Preheat the oven to 325 degrees F. Put parchment paper or foil sprayed with non-stick spray in an 8×8 square pan.
- Whisk the brownie mix and chocolate chips until the chips are coated with the brownie mix.
- Whisk the coffee, oil and egg together until combined.
- Pour all the dry ingredients into the coffee mixture, and whisk to combine. It should be thick and glossy.
- Pour 2/3 of brownie mixture in the baking dish.
- Pour the cheesecake mixture in the baking dish.
- Pour the remaining 1/3 of brownie mixture in the baking dish.
- Using a butter knife, dip it straight into the baking dish and swirl around to create a marbled effect.
- Bake at 325 degrees F for 45-50 minutes. A toothpick or chopstick inserted into the brownie should come out mostly clean.