Our co-op at work was leaving so I asked him what kind of dessert he likes. He requested some “man food” type dessert – apparently that means nothing fancy and classic things like apple pie. So what’s more “man food” like than brownies and cheesecake! And what better than mixing them together…
I have a go-to brownie recipe from King Arthur Flour. It’s the best brownie recipe ever!! If you like fudgy brownies, this one is for you. If you like brownies with a crispy shiny top – this one is for you! AND if you like brownies that are incredibly chocolatey, this is definitely for you!! OK, I’m getting way too excited talking about these.
I really just needed a good cheesecake topping recipe, and I found this delicious one from Sweet Pea’s Kitchen. I didn’t use the brownie recipe because it’ll be hard to convince me another brownie recipe is better (although try it, I’m sure it’s great too!). Here is my mish mash recipe.
Fudgy Cheesecake Brownies with Chocolate Chips
Brownies from KingArthurFlour
Cheesecake Topping from Sweetpeaskitchen
Yield: one 9×13” pan
|King Arthur Flour Brownies
- Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
- Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
- Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
- Spoon the batter into a lightly greased 9″ x 13″ pan.
For Cheesecake Topping
- To make the cheesecake batter, in a medium bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth.
- Spread cheesecake topping carefully on top of the brownie batter. Cover completely and spread smooth, or swirl with a knife if the marbled look is desired. Sprinkle chocolate chips on top and press slightly into cheesecake topping.
- Bake the brownies for about 35 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. The cheesecake topping may have some browning, but not a lot.
- Remove them from the oven and cool on a rack before cutting and serving.
Now, the egg cocoa powder mixture is going to be very thick before you add the sugar butter mixture. It’ll look like this, but don’t worry, it will thin out when you add the sugar butter mixture.
So melt your butter in the pan.
Spread it on top.
Here was the whole pile, taken with my crappy phone camera in a cubicle.