White Chocolate Cheesecake Brownies

Decadant fudgy brownies with a swirl of rich white chocolate cheesecake.

Posted by Tiffany L.

About

Brownies are the first thing I ever learned to bake. My mom’s brownie recipe was also the first recipe I ever memorized, and while I’ve made other brownie recipes, I always go back to the same one. I’ve probably made them at least once a month since I was 15 or 16 years old. They’ve always been something that seemed to take minimal effort after a long day of work or school, but maybe a little too easy to bring as a dessert to a party. This version is based on the same recipe, but is fancied up by adding a marbled layer of white chocolate cheesecake.

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You Will Need (14 things)

  • For the Brownie Layer:

  • 2 Cups (400 g) Sugar
  • 1/8 tsp Salt
  • 1 Cup (225 g) Butter
  • 1 tbsp Chocolate Liqueur or Vanilla Extract
  • 3 Large Eggs room temp
  • 1/2 Cup (60 g) Cocoa Powder
  • 1 1/4 cup (140 g) All Purpose Flour
  • 1/4 Cup (60 ml) Buttermilk or Milk

  • For the Cheesecake Layer:

  • 16 oz (450 g) Cream Cheese room temp
  • 1 Pinch Salt
  • 8 oz White Chocolate
  • 2 Large Eggs room temp

Steps (8 steps, 90 minutes)

  1. 1

    Make the Brownie Layer: Preheat the oven to 350° F (180° C.) Prepare a 9 x 13 inch (~33 x 23 cm) baking pan with parchment paper.

  2. 2

    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.

  3. 3

    Add the eggs one at a time, stirring until each one is fully incorporated. 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.

  4. 4

    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.

  5. 5

    Make the 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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Cover with 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.