The second recipe which Minoo shared with the cooking club is a decadent cheesecake brownies. These rich and creamy brownies have less than half the fat of regular cheesecake brownies.
Ingredients
For the cheesecake topping:
- 1 8oz pkg light cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 large egg white
- 1 tablespoon flour
For the brownie base:
- 1 cup flour
- 1/2 cup cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup stick margarine or butter, melted
- 1 1/4 cups sugar
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla
- 1 teaspoon instant coffee powder, dissolved in 1 teaspoon water
Instructions
First, Minoo preheated the oven to 350F. She also greased and floured a baking pan.
For the cheesecake topping:
 In a medium bowl, Minoo beat the cream cheese with an electric mixer until smooth and creamy. Minoo added the sugar and vanilla and beat for 1-2 minutes, until very smooth. |
 Minoo then added the egg and egg white; beat for aonther 2 minutes, frequently scraping the sides of the bowl. Lastly, the flour is added and beat on lowest speed just until blended and set aside. |
For the brownies base:
 In a small bowl, Minoo sift together the flour, cocoa, baking powder and salt and set aside. |
 In a large bowl, Minoo mixed together margarine and sugar until well combined. |
 Minoo then stir in the egg, egg whites, vanilla and coffee. The mixture has to be stirred thoroughly until blended and smooth. |
 The flour mixture is added to the egg mixture and stirred by hand just until combined. |
 Minoo spread the batter into the prepared baking pan. She smoothed the batter out evenly in the pan. |
 Next, Minoo poured the cheesecake topping over the batter and spread it evenly to the edges. Minoo reserved a small amount (1-2 tablespoons) of the cheesecake topping to be mixed with a teaspoon of cocoa powder and a tiny bit of water to decorate the top of the cheesecake. She dotted the cheesecake topping with the runny cocoa batter.
Minoo baked the cheesecake brownies in the oven for 35-40 minutes, until golden and the top springs back when lightly touched. Do not overbake. Cool in the pan on a wire rack. |
The cheesecake brownies is best served cold. Chilled it in the refrigerator for 2-3 hours before serving.
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2 users responded in this post
Oh my gosh .. what a decadent looking cheesecake … my tummy craves for it…yumyum!
Wow. That’s decadent!
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