Rosie's New York Cheesecake Brownies
Indulge in the ultimate dessert mash-up with Rosie's New York Cheesecake Brownies—a decadent combination of rich, fudgy brownie and creamy cheesecake, swirled into perfection. This recipe marries the velvety texture of classic New York-style cheesecake with the intense chocolate flavor of homemade brownies, creating a stunning marbled effect that's as beautiful as it is delicious. Featuring high-quality ingredients like semi-sweet chocolate, cream cheese, and a hint of vanilla, these cheesecake brownies are easy to make yet irresistibly luxurious. Perfect for any occasion, they bake in just 35 minutes and serve as a crowd-pleasing dessert or an indulgent treat to satisfy your sweet cravings. Whether you're a cheesecake lover, a brownie enthusiast, or both, these marbled bars are sure to become your new favorite!
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Ingredients
- 10 tablespoons unsalted butter
- 6 ounces semi-sweet chocolate
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoon salt
- 8 ounces cream cheese, softened
- 0.33 cup granulated sugar (for cheesecake layer)
- 1 piece large egg (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, letting the paper hang over the sides for easy removal.
Step 2
In a medium saucepan over low heat, melt 10 tablespoons of unsalted butter and 6 ounces of semi-sweet chocolate, stirring until smooth. Remove from heat and set aside to cool slightly.
Step 3
In a large mixing bowl, whisk together 1 cup granulated sugar and 0.5 cup light brown sugar. Add the melted butter-chocolate mixture and whisk until combined.
Step 4
Add 3 eggs and 2 teaspoons of vanilla extract to the mixture, one at a time, whisking well after each addition.
Step 5
Sift together 0.75 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 0.5 teaspoon salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 6
Pour 3/4 of the brownie batter into the prepared pan, spreading it evenly. Reserve the remaining batter for swirling.
Step 7
In a medium bowl, beat 8 ounces of softened cream cheese until smooth. Add 0.33 cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract. Mix until fully combined and creamy.
Step 8
Pour the cheesecake mixture over the brownie batter in the pan, spreading it into an even layer.
Step 9
Spoon the reserved brownie batter in dollops over the cheesecake layer. Use a knife or toothpick to swirl the brownie batter into the cheesecake layer for a marbled effect.
Step 10
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Step 11
Remove from the oven and let cool completely in the pan. Once cooled, use the parchment overhang to lift the brownies out of the pan. Cut into squares and serve.
Step 12
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1219.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4795.0 |
| Total Fat 276.5g | 0% |
| Saturated Fat 155.3g | 0% |
| Cholesterol 1304.1mg | 0% |
| Sodium 2275.7mg | 0% |
| Total Carbohydrate 562.8g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 461.6g | |
| Protein 63.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 576.9mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 1856.0mg | 0% |
Source of Calories