Biochemist's Cookbook

Saturday, March 2, 2013

Cream cheese brownies (aka cheesecake brownies)

I brought these brownies to work, and they were gone within half an hour. Several people asked for the recipe too, that's how yummy they were. The only downside was that they ended up quite thin - I think I should have used a smaller dish, or made more dough. Maybe they would've looked prettier then too. But when it comes to brownies, the taste is what counts! Original recipe by Joy of Baking.

For the brownie layer:

  • 125 g butter or margarine
  • 125 g unsweetened chocolate
  • 250 g sugar
  • 1 tsp vanilla sugar
  • 2 eggs
  • 65 g all-purpose flour

For the cream cheese layer:

  • 200 g unflavored cream cheese (full-fat)
  • 60 g sugar 
  • 1 tsp vanilla sugar
  • 1 egg
Prep time: 20-30 minutes
Baking time: 30-40 minutes

What to do:

  • Melt the butter and chocolate in a bowl, placed over a saucepan of simmering water. 
  • Remove from heat and stir in the sugar and vanilla sugar. 
  • Add the eggs, one at a time, stirring well after each addition. 
  • Add the flour and stir vigorously until the batter is smooth and glossy (about one minute). 
  • In a separate bowl, whisk the cream cheese with an electric whisk just to soften it up a little. Add the sugar, vanilla sugar and egg, and whisk to combine.
  • Spread most of the brownie batter evenly onto the bottom of a baking tin lined with baking paper, saving about 1/3 of the batter for later.
  • Pour the cream cheese layer evenly over the brownie layer.
  • Dollop the remaining brownie batter over the cream cheese layer, then run a knife through the two batters to get a marbled effect.
  • Bake at 175 C for 30-40 minutes, until the surface develops a bit of color.


  1. Are these suitable to freeze?

    1. I haven't tried freezing these myself, but I don't really see why they wouldn't be suitable. Maybe defrost them slowly though - at room temperature for a few hours or in the fridge overnight :)


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