LIGHTER CHEESECAKE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 16 (2-inch) square brownies
Number Of Ingredients 18
Steps:
- Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
- Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.
- Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)
- Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
- Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
- Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
- Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.
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Bilal Chemical
c_bilal64@yahoo.comI would not recommend this recipe.
Md Mosharof Hossen
m.h4@yahoo.comThese brownies were a waste of time and ingredients.
Jackson Ese
ese_j3@yahoo.comI think this recipe would be better with a different type of chocolate.
Mirani Khan
mirani2@gmail.comI had some trouble getting the cheesecake filling to set properly, but the brownies still tasted good.
Danger Pattan
d_pattan@gmail.comThese brownies were a bit too sweet for my taste, but they were still good.
Tracy Metcalf
m-tracy@yahoo.comI would definitely recommend this recipe to anyone who loves cheesecake and brownies.
ANTURE TUBE
tube-anture@yahoo.comThese brownies are a bit time-consuming to make, but they're worth it.
Rehman Attari
rehman-a@yahoo.comI love the combination of cheesecake and brownies in this recipe.
Md likon Molla
mdl89@gmail.comThese brownies are so rich and decadent, they're perfect for a special occasion.
Mm Aa
aa@gmail.comI'm not a baker, but these brownies were easy to make and turned out great!
Brittiney Trowbridge
brittiney_trowbridge@yahoo.comThese are the best cheesecake brownies I've ever had!
Sham Quinty
quinty.sham14@yahoo.comI made these for a party and they were a huge success! Everyone loved them.
Zero K K9ZERO
z_k63@gmail.comThese brownies were amazing! The cheesecake filling was creamy and smooth, and the brownie layer was rich and chocolatey. The two flavors complemented each other perfectly.
Freddy Lemm
freddy-lemm8@aol.comI love cheesecake and I love brownies, so these cheesecake brownies were the perfect dessert for me! They were easy to make and turned out perfectly. The cheesecake filling was smooth and creamy, and the brownie layer was fudgy and rich. I highly rec
Devin Stasiak
devin.stasiak@yahoo.comThese cheesecake brownies were a hit! They were so rich and decadent, but also light and fluffy. The cheesecake filling was perfectly creamy and the brownie layer was fudgy and moist. I will definitely be making these again!