Decadent Cheesecake Brownies

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.

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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:

IMG_4511_edited-1In 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.
IMG_4514_edited-1Minoo then added the egg and egg white; beat for another 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:

IMG_4518_edited-1In a small bowl, Minoo sift together the flour, cocoa, baking powder and salt and set aside.
IMG_4521_edited-1In a large bowl, Minoo mixed together margarine and sugar until well combined.
IMG_4526_edited-1Minoo then stir in the egg, egg whites, vanilla and coffee. The mixture has to be stirred thoroughly until blended and smooth.
IMG_4529_edited-1The flour mixture is added to the egg mixture and stirred by hand just until combined.
IMG_4531_edited-1Minoo spread the batter into the prepared baking pan. She smoothed the batter out evenly in the pan.
IMG_4533_edited-1Next, 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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  1. Oh my gosh .. what a decadent looking cheesecake … my tummy craves for it…yumyum!

  2. Wow. That’s decadent!

  3. Hey Suanne,

    The Gilmore United Church cooking class is featured on the “Welcome to Richmond” magazine. Congrats. Have you seen a copy yet?

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