Cheesecake Topped Fudgy Brownies
Chocolate yum topped with New York Style cheesecake. The chocolate is the lightest fudgy brownie ever! Not too sweet, rich chocolate, light as a feather. The cheesecake is just barely dense, creamy without sweetness, the perfect foil for the deep chocolate flavor of the brownie.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 24 1x
- Category: Dessert
Ingredients
Units
Scale
Brownies
- 1 cup butter (2 sticks), melted
- 1 3/4 cup sugar
- 4 eggs
- 1 tablespoon vanilla
- 1 1/4 cups cocoa powder
- 1 cup flour
Cheesecake
- 8 ounce package cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 egg
Instructions
- Preheat oven to 350.
- Melt butter in microwave, about 1 minute.
- Measure sugar and cocoa powder, mix together in large mixing bowl.
- Add melted butter, stirring to mix thoroughly with sugar and cocoa.
- Stir in eggs and vanilla, then add remaining ingredients.
- Pour into greased 9×13 pan.
- In separate bowl, combine the cheesecake ingredients. Mix by hand or at medium speed until cheesecake is smooth.
- Draw a narrow furrow the length of the brownie mixture in the pan, and spoon cheesecake into the furrow. Space furrows so that there will be 5 or 6, drawn and then filled with cheesecake. When furrows are filled, use a knife to draw a line perpendicular to furrows, through the cheesecake and brownies. Space the lines evenly, again planning for five or six running the short way across the pan.
- Bake for 25 minutes or until batter begins to pull away from the sides of the pan.
- Cool before slicing. Store refrigerated.