Fudgy Cheesecake Brownies Recipe
When you can’t decide between brownies and cheesecake, why not have both? This fudgy cheesecake brownie recipe gives you the best of both worlds in one tray. It’s easy enough for a weekday treat and indulgent enough for birthdays. Plus, Britannia The Laughing Cow Cheese makes the cheesecake layer extra creamy and smooth, no stress, no fuss, just yum.
How to Make
- 1.
Preheat and prep
Preheat your oven to 180°C. Grease a square baking tin or line it with butter paper.
- 2.
Whip up the brownie batter
In a bowl, mix the melted butter and sugar. Add eggs and vanilla, and whisk until combined. Sift in flour, cocoa, baking powder, and salt. Stir gently until smooth. If the batter feels too thick, add a splash of milk.
- 3.
Prepare the cheesecake swirl
In another bowl, beat Britannia The Laughing Cow Cheese until creamy. Add powdered sugar and mix until smooth. This layer will give your cheesecake brownie its signature creamy twist!
- 4.
Layer and swirl
Pour most of the brownie batter into the tin. Dollop spoonfuls of the cheesecake mix on top. Add the remaining brownie batter in random spots. Use a toothpick or knife to swirl the two layers together; this part’s oddly satisfying!
- 5.
Bake and cool
Bake for 35–40 minutes or until the centre is set. Let it cool completely before slicing. This is your chai break while it sets!
Fun Facts About Fudgy Cheesecake Brownie Recipe
- The first brownie was created at the Palmer House Hotel in Chicago in 1893 for the World's Columbian Exposition. It was a rich, cake-like bar.
- Fudgy brownies get their texture from a higher fat-to-flour ratio, which gives them that melt-in-your-mouth finish.
- In Japan and Korea, cheesecake brownies are sold as premium café desserts and often come topped with matcha or red bean twists!