Recipe: Black & White Cheesecake Brownies

by April@MyFoodTrail on October 1, 2009

in Baking, Recipes, Slices

Brownies is another baked goodie that I have never tried making before, so I went out hunting for a brownie recipe to try. This was no easy task as there seem to be a gazillion brownie recipes out there, most of them claiming to be “the best”. How am I supposed to just choose one?!

I don’t buy brownies often but when I do, I like them to be moist, a bit fudgey and a bit chewy. I don’t particularly like nuts in my brownies but I wouldn’t knock back chocolate pieces! Though decadent, I love my brownie served warm with icecream.

I also have a love for baked cheesecakes so when I saw a recipe from Martha Stewart for cheesecake brownies and the mouth watering accompanying photos from other (US) foodbloggers that had made the recipe, I knew that these were going to be my first batch of brownies!

The problem is, the US cup measurement is different from the Australian cup measurement. 1 US cup is 237ml and 1 Australian cup is 250ml. This is fine if the recipe is only in cup measurements, but as soon as you throw in other ingredients in ounces and teaspoons, you cannot rely on using an Australian cup for measurement.

The recipe I have included below has been converted into grams to make it easier for non-US bakers to use. It may vary slightly from the original recipe, but the one below is the exact one I used. The original recipe also called for more butter and sugar, but I cut it back with no problems. I was afraid of an oily brownie.

I haven’t specified a quantity beyond a 9 inch block because I think it would be a bit presumptuous of me! The number of serves you will get depends on how big you want each slice to be. Our first two slices were 3 inch x 3 inch (yes, we are greedy!!).

Black & White Cheesecake Brownies
Makes a 9” block

Ingredients
240g plain flour, sifted
60g cocoa, sifted
1 tsp baking soda (bi-carb soda)
½ teaspoon salt
225g unsalted butter, softened
420g normal white sugar
3 large eggs
2 ½ tsp vanilla extract
250g cream cheese
65g icing sugar

Method
1. Preheat oven to 170C (150C fan forced). Line a 9 inch x 9 inch baking tin with baking paper, leaving some overhang.

2. Sift flour, cocoa powder, baking soda and salt into a large bowl and mix well until cocoa and flour are combined.

3. Cream butter and white sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons of vanilla and beat until smooth, scraping down the sides of the bowl.

4. Add flour mixture. Increase speed to medium and beat until incorporated. The mixture was quite thick and I found it quite difficult to use the mixer so I just continued mixing using a spatula.

5. Reserve half a cup of dough, cover and refrigerate (this will be used for the top). Press remaining dough into bottom of baking tin. Refrigerate for 30 minutes.

6. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.

7. Mix cream cheese, icing sugar and remaining egg and remaining ½ teaspoon vanilla extract in a medium bowl.

8. Spread over cooled base and crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Brownie will keep, covered and refrigerated for up to 3 days.

Results: The cheesecake brownie tasted so freakin fantastic, hubby even commented that this was his favourite thing I have made so far! The outer edges were crunchy while the insides were just the right fudgey chewiness. The cheesecake helps cut through the richness of the chocolate. We ate them warm out of the oven with ice-cream and they really tasted like heaven on a plate! We also had them the next day straight out of the fridge and they still tasted amazing. I have also frozen some and defrosted them before eating, as well as reheated them in the microwave – all are fine. I am still undecided whether they look ugly or cute, but they taste divine.

Would I make them again? Yes, definitely.

Over & Out, Rilsta xx

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{ 13 comments… read them below or add one }

Conor @ HoldtheBeef October 2, 2009 at 12:32 pm

These look so good, I can almost smell the chocolately goodness!

I made something similar a couple of months ago, using cupcake and mini muffin trays. So good.. 'Hmmm… do I feel like brownie or cheesecake? Why not have both!'

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Cherry Blossom Cupcakes October 2, 2009 at 1:38 pm

These look utterly fantastic! I have an American recipe for Black and white cheesecake cupcakes that I might have to try this weekend. Thanks for the inspiration!

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OohLookBel October 2, 2009 at 2:11 pm

Absolutely fabulous! If they taste that great, who cares how they look? And I didn't realise there was a difference between US and Aus cup measurements. Maybe it only matters in really precise cooking.

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Esz October 2, 2009 at 7:59 pm

Ummm… I am SO making these!! Everything awesome in one bite – cheesecake AND brownie. Mmmm

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Lorraine @ Not Quite Nigella October 2, 2009 at 8:15 pm

Oooh love that last close up pic! It makes you want to bite into it (and damn, you get computer monitor instead) lol

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Rilsta October 4, 2009 at 11:09 am

Hi Conor: I checked your blog and it wasn't there! That's a great idea to make it in muffin trays!

Hi Cherry Blossom Cupcakes: They tasted fantastic too! You have to try those black and white cheesecake cupcakes. They sound so good!!

Hi Belle: I think the difference between US & Aus cup measurements makes a difference in baking because you need to be more precise, but in savoury cooking, it is all a matter of taste. In savoury cooking you can normally taste along the way.

Hi Esz: You definitely should! After you try these, alot of other brownies will pale in comparison!!

Hi Lorraine: LOL! I have been known to bite into my monitor on occasions with all the lovely photos other food blogs (including yours!)

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Maria@TheGourmetChallenge October 4, 2009 at 7:54 pm

hmmmm brownie…nothing beats a good brownie….and pair with cheesecake bits, how could you go wrong!!!

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Rilsta October 5, 2009 at 9:55 am

Hi Maria: I know! Brownies & cheesecake is the best combination!

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Anita October 5, 2009 at 10:26 am

Yum! I absolutely adore brownies and am always looking for reccomended recipes… this sounds perfect! must give it a go.

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Ellie October 5, 2009 at 8:37 pm

Cheesecake brownies have the best of both world! I have tried donna hay's version but yet to try martha's. It looks really good!

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Rilsta October 6, 2009 at 12:11 pm

Hi Anita: I would definitely recommend this recipe! It's soooo good! Let me know how you go!

Hi Ellie: I know! I would be interested to hear whether you think Donna's or Matha's is better!

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Danielle September 22, 2010 at 11:35 am

Yumm. I made these before but yours look a lot better than mine! Ha the recipe looks better too.

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April @ My Food Trail September 23, 2010 at 9:16 am

Hi Danielle: This recipe is pretty good and not too sweet!

Reply

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