White Chocolate Cheesecake Brownies
Ingredients
For the Brownie Layer
- 2 cups sugar (400 g)
- 1/8 tsp salt
- 1 cup butter (225 g) melted
- 1 tbsp chocolate liqueur or vanilla extract
- 3 large eggs room temperature
- 1/2 cup cocoa powder, packed (60 g)
- 1/ 1/4 cup flour (140 g)
- 1/4 cup milk or buttermilk (60 ml) room temperature
For the White Chocolate Cheesecake Layer
- 16 oz cream cheese (450 g) softened
- pinch salt
- 8 oz white chocolate chopped or chips
- 2 large eggs room temperature
Instructions
Brownie Layer
- Preheat the oven to 350° F (180° C.) Prepare a 9 x 13 inch baking pan with parchment paper.
- Add the sugar and salt to a large mixing bowl and stir with a spoon. Melt the butter and add it with the liqueur into the sugar and stir until the mixture is well combined.
- Add the eggs one at a time, stirring until each one is fully incorporated.
- Add the cocoa powder and stir until it is fully incorporated. Next, add 1/2 cup flour, then the milk, then the remainder of the flour, stirring after each addition only until the mixture is just combined.
- Pour the brownie batter into the prepared baking pan and set aside. You can also reserve some of the batter to layer on top of the cheesecake.
White Chocolate Cheesecake Layer
- Using a stand or hand mixer, whip the cream cheese until it is fluffy, 1-2 minutes on high.
- Melt the chocolate using either a double boiler or a microwave. If using a microwave with high wattage, cook only 10-15 seconds at a time, stirring in between, until the chocolate is just melted.
- After the chocolate has cooled a little, add it to the cream cheese and mix until it is fully combined and fluffy, 2-3 minutes.
- Add the eggs one at a time, mixing until each one is fully combined.
- Spoon the cheesecake batter over the brownie layer. Then, using a table knife, dip down through the batter and swirl upwards, like using a rowing oar. This should create a swirl pattern. Alternatively, you can layer reserved brownie batter on top of the cheesecake and then use a knife or toothpick to create swirls.
- Cover the pan with aluminum foil. Bake at 350° F (180° C) for 60-70 minutes, until a chopstick or toothpick inserted in the center comes out mostly clean.