For some reason I tried a different recipe for cheesecake brownies, for months I always went back to Paul Hollywood’s version but this one from Mel’s Kitchen surpasses it. Slightly modified by myself.
- 225g cream cheese, softened to room temperature
- 160ml sour cream
- 50g caster sugar
- 30g plain flour
- 260g dark chocolate chopped for melting into brownies
- 225g butter
- 400g caster sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 190g plain flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 140g chopped chocolate for sprinkling into mix
- Preheat the oven to 160c. Line a 22 x 29cm baking pan with baking paper, lightly grease the foil with cooking spray, and set aside.
- In a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), whip the softened cream cheese until smooth. Add the sour cream, sugar, and flour. Mix on medium speed until well-combined, scraping down the sides of the bowl as needed. Set aside.
- For the brownie batter, combine the chocolate and butter in a heat proof bowl and melt over simmering water until combined (don’t overheat).
- Stir in the sugar, eggs and vanilla, and whisk until well-combined.
- Add the flour, baking powder, and salt. Mix until combined, just until no dry streaks remain.
- Spread 1/2 of the batter evenly into the prepared pan; it will be a thin layer.
- Sprinkle half of the chopped chocolate on top of the batter.
- Dollop the cream cheese batter in large spoonfuls over the brownie batter. Spread into a somewhat even layer (doesn’t have to be perfect).
- Sprinkle the other half of the chopped chocolate on top of the cheesecake.
- Microwave the reserved batter for 10-15 seconds. Give it a good stir and drizzle or dollop it over the cream cheese layer.
- If desired, use a knife to swirl the brownie batter through the cream cheese filling, leaving a thin border around the edges (I don’t always swirl; sometimes I just leave it in dollops, but swirling will give a more even cheesecake to brownie texture).
- Bake the brownies for 35-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely in the pan and then refrigerate until chilled, 2-3 hours, for easier cutting. Gently lift the brownies out of the pan, cut into squares and serve (or refrigerate cut brownies until ready to serve).