This is the perfect indulgence for the cheesecake AND chocolate lover. I used to buy them at Rosie’s Bakery in Boston and adapted this recipe from “Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book.”
What you'll need
Ingredients
Brownie
3 ½ ounces unsweetened chocolate
10 tablespoons unsalted butter
1 cup sugar
3 eggs
½ cup flour
¼ tsp salt
Cheesecake
1 pound cream cheese (2 packages)
½ cup sugar
¼ tsp. salt
1 whole egg
1 egg yolk
1 ½ tsp. vanilla
The method
Directions
01
Preheat the oven to 300°F. Lightly grease a 9” pan with butter.
02
Melt chocolate and butter in a double boiler over simmering water; let cool for 5 minutes.
03
Place the sugar and eggs in a medium bowl, and using an electric mixer, beat on medium high speed until pale yellow, 2 minutes. Scrape the bowl.
04
Add the flour and salt and beat on low speed for 5 seconds. Scrape the bowl.
05
Add the cooled chocolate mixture on low speed and blend 15 seconds, stopping once to scrape the bowl.
06
Spread the batter evenly in the prepared pan and place in freezer for 10 minutes.
07
Place all cheesecake ingredients in a food processor and process until smooth – about 1 minute. Stop once to scrape the bowl.
08
Spread cheesecake over brownie layer, careful to not mix the two.
09
Bake about 1 hour and 5-10 minutes until the top is set. Cool brownies in pan for 30 minutes, Using a sharp knife, cut into 2 ¼ inch squares, dipping knife in hot water and wiping it off after each cut.. Refrigerate bars or serve at room temp.
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Fold in half along dotted line, blank sides facing in
Cook Like James
Ultimate Cheesecake Brownie
Prep
Cook
Yield
This is the perfect indulgence for the cheesecake AND chocolate lover. I used to buy them at Rosie’s Bakery in Boston and adapted this recipe from “Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book.”
Ingredients
Brownie
3 ½ ounces unsweetened chocolate
10 tablespoons unsalted butter
1 cup sugar
3 eggs
½ cup flour
¼ tsp salt
Cheesecake
1 pound cream cheese (2 packages)
½ cup sugar
¼ tsp. salt
1 whole egg
1 egg yolk
1 ½ tsp. vanilla
Cook Like James · The method
Directions
1
Preheat the oven to 300°F. Lightly grease a 9” pan with butter.
2
Melt chocolate and butter in a double boiler over simmering water; let cool for 5 minutes.
3
Place the sugar and eggs in a medium bowl, and using an electric mixer, beat on medium high speed until pale yellow, 2 minutes. Scrape the bowl.
4
Add the flour and salt and beat on low speed for 5 seconds. Scrape the bowl.
5
Add the cooled chocolate mixture on low speed and blend 15 seconds, stopping once to scrape the bowl.
6
Spread the batter evenly in the prepared pan and place in freezer for 10 minutes.
7
Place all cheesecake ingredients in a food processor and process until smooth – about 1 minute. Stop once to scrape the bowl.
8
Spread cheesecake over brownie layer, careful to not mix the two.
9
Bake about 1 hour and 5-10 minutes until the top is set. Cool brownies in pan for 30 minutes, Using a sharp knife, cut into 2 ¼ inch squares, dipping knife in hot water and wiping it off after each cut.. Refrigerate bars or serve at room temp.
Cook Like James
Ultimate Cheesecake Brownie
Prep
Cook
Yield
This is the perfect indulgence for the cheesecake AND chocolate lover. I used to buy them at Rosie’s Bakery in Boston and adapted this recipe from “Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book.”
Ingredients
Brownie
3 ½ ounces unsweetened chocolate
10 tablespoons unsalted butter
1 cup sugar
3 eggs
½ cup flour
¼ tsp salt
Cheesecake
1 pound cream cheese (2 packages)
½ cup sugar
¼ tsp. salt
1 whole egg
1 egg yolk
1 ½ tsp. vanilla
Directions
1
Preheat the oven to 300°F. Lightly grease a 9” pan with butter.
2
Melt chocolate and butter in a double boiler over simmering water; let cool for 5 minutes.
3
Place the sugar and eggs in a medium bowl, and using an electric mixer, beat on medium high speed until pale yellow, 2 minutes. Scrape the bowl.
4
Add the flour and salt and beat on low speed for 5 seconds. Scrape the bowl.
5
Add the cooled chocolate mixture on low speed and blend 15 seconds, stopping once to scrape the bowl.
6
Spread the batter evenly in the prepared pan and place in freezer for 10 minutes.
7
Place all cheesecake ingredients in a food processor and process until smooth – about 1 minute. Stop once to scrape the bowl.
8
Spread cheesecake over brownie layer, careful to not mix the two.
9
Bake about 1 hour and 5-10 minutes until the top is set. Cool brownies in pan for 30 minutes, Using a sharp knife, cut into 2 ¼ inch squares, dipping knife in hot water and wiping it off after each cut.. Refrigerate bars or serve at room temp.
