Ingredients
Method
Prep
- Preheat the oven to 170℃/340℉. Grease and line an 8x8-inch pan with baking paper.
Brownie Layer
- Melt butter and chopped dark chocolate with cocoa powder in a double boiler or microwave. While the mixture is still warm add coffee powder and vanilla extract. Mix and set aside for a few minutes to cool down.
- Add both the sugars and eggs. Whisk till combined.
- Sift in flour and salt. Mix with a whisk or spatula till combined.
- Reserve 1 tbsp of brownie mixture. Pour the rest of the mixture into the prepared pan. Set aside.
Cheesecake
- In a bowl beat cream cheese with a whisk, electric mixer, or stand mixer till smooth. Add sugar, vanilla extract, and egg. Beat till combined and a creamy consistency is achieved.
- Pour this mixture over the brownie layer. Spread evenly.
- Pour dollops of brownie mixture over the cheese layer with a teaspoon. Use a skewer to swirl this brownie mix to create a marble effect.
- Bake in a preheated oven at 170℃/340℉ for 35-40 minutes.
- Remove from the oven and let it cool completely in the pan itself. Place in the refrigerator for 1-2 hours to set the cheesecake. Remove from pan, cut and serve.
Notes
- Measure flour properly for the fudgy consistency of the brownie.
- Cold ingredients such as cream cheese and eggs should be at room temperature before using.
- Dutch-processed cocoa powder, Coffee powder, and brown sugar are optional. You can skip coffee powder whereas Dutch-processed can be replaced with natural unsweetened cocoa powder and brown sugar with half the amount of white sugar granules.
- Cheesecake brownie can be stored at room temperature for 1 day. In the refrigerator for 5 days and freezer for 2 months.
- When the cheesecake brownie is perfectly baked its centre will appear set and the edges puffed up with some cracks. A skewer inserted in the centre will have some brownie crumbs with cheesecake crumbs.