Cheesecake Brownies

Hello 2016!

I’m kicking off the new year with a decadent and fabulous dessert.Cheesecake Brownies | Hugs ‘n KitchenThese cheesecake brownies are what dreams are made of.Cheesecake Brownies | Hugs ‘n KitchenDROOL.

Creamy cheesecake filling studded with white chocolate chips is sandwiched between layers of fudgy chocolate brownie.  I truly believe this is one of the most delicious desserts I’ve ever made.  Right up there with my S’mores Cookie Bars!

DROOL.

The brownie layer is slightly under-baked so it’s still soft and gooey.  I recommend storing sliced brownies the fridge and taking them out a few minutes before you’re ready to enjoy.  Sweet, dreamy dessert perfection.

Cheesecake Brownies | Hugs ‘n Kitchen

I’ve been on quite the baking kick lately – perhaps it’s still the holiday season wearing off!  All in moderation, right?!  I will post a non-dessert recipe next.  Promise.

Until then… cheers to the new year!  Wishing you and your loved ones a beautiful year ahead filled with happiness, laughter and delicious food.

Cheesecake Brownies | Hugs ‘n Kitchen

Cheesecake Brownies

  • Total Time: 1 hour
  • YIELDS 16 brownies

    Ingredients

  • For the Cheesecake Layer:
  • 1 8-oz package cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 cup white chocolate chips
  • For the Brownie Layers:
  • 1/4 cup salted butter, cubed
  • 1 cup milk chocolate chips
  • 1/2 cup sugar
  • 2 large eggs
  • scant 2/3 cup gluten-free all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees and lightly grease a parchment-sheet lined 8×8 baking pan.
  2. In a stand mixer fitted with the paddle attachment (or in a bowl with a hand mixer) beat cream cheese, ¼ cup sugar and 1 egg and until smooth.
  3. Fold in 1 cup of white chocolate chips until well combined and set aside.
  4. On the stove create a double boiler by filling a small saucepan halfway with water and bringing to a simmer.  Place the butter and milk chocolate chips in a heatproof bowl over the simmering water (making sure the water isn’t hitting the bottom of the bowl) and stir continuously until melted and combined.
  5. Remove from the heat and mix in the remaining 1/2 cup of sugar and 2 eggs.
  6. In a separate bowl, whisk together the flour, baking powder and salt.
  7. Incorporate in three parts into the chocolate mixture until combined.
  8. Pour half of the batter into the prepared baking pan.
  9. Spread the cream cheese mixture over the chocolate layer.
  10. Top with remaining chocolate mixture.  Swirl the top chocolate layer into the cream cheese to make a marble pattern if desired.
  11. Bake at 350 degrees for 30-35 minutes, or until top appears crinkled and center is cooked through when tested with a toothpick.
  12. Let cool and slice into squares.

Recipe adapted ever so slightly to be gluten-free from Lil Luna.

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