![]() ![]() I love using the bricks of PHILADELPHIA Cream Cheese because they create a smooth and creamy cheesecake. PHILADELPHIA Cream Cheese: The star ingredient of these cheesecake brownies! When it comes to creating a good cheesecake, you need to use a quality cream cheese.Salt: Balances out the sweetness of the batter and enhances the chocolate flavor.Unsweetened cocoa powder: Makes the brownies rich and chocolatey.All-purpose flour: Be sure to spoon and level the flour when measuring it so your brownies don’t turn out cakey.If using salted butter, reduce the salt by 1/4 teaspoon per stick of butter in the recipe. Butter: I recommend using unsalted butter so that you can control the amount of salt in these bars.Here’s what you’ll need to make this recipe: These bars would also be a fantastic option for a girl’s night, Mother’s Day, baby showers, or just about any holiday! This is a fabulous recipe that’s perfect to keep on hand and enjoy year-round.ĭespite being a two-layer dessert, these cream cheese brownies have a short ingredient list. I drizzled these bars with some melted chocolate, but you could easily top them with something else like strawberry sauce, salted caramel sauce, or homemade whipped cream. The brownie base for these cheesecake brownies is incredibly chocolatey and fudgy and the cheesecake layer is super smooth too. And let me tell you, these cheesecake brownies do not disappoint! Even though they’re made with two layers of deliciousness, they’re pretty easy to make. Want to know what’s better than a brownie? A brownie that’s topped with a creamy layer of cheesecake right on top. This post is sponsored by PHILADELPHIA Cream Cheese. The perfect easy recipe for girl’s night or any occasion! Slice and garnish each slice with chocolate syrup and whipped cream.These Cheesecake Brownies are made with a fudgy brownie layer and a super smooth, creamy cheesecake layer. Cover and refrigerate for 8 hours or up to overnight before serving. Let rest on a baking rack until completely cool. Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Turn off the oven and leave the cheesecake inside for 30 minutes. Bake until the center is jiggly but the surface is set, about 1 hour. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle. Add the sour cream and mix until just incorporated. Add the sugar and beat until light and fluffy, about 2 minutes. Remove from the oven and let cool completely on a baking rack.įor the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Add the flour mixture, and stir to combine. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Whisk together the flour, cocoa powder and salt in a medium bowl. Spray a 10-inch springform pan with nonstick baking spray. For the brownies: Preheat the oven to 350 degrees F. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |