Indulgent Dessert Fusion: A Combination of Sweetness and Creaminess
This delightful dessert recipe brings together the best of both worlds in a decadent fusion of flavors. With a rich and velvety brownie batter paired with a luscious cheesecake topping, each bite promises a symphony of sweetness and creaminess that will tantalize your taste buds. This recipe yields 6-8 servings and requires a total time of 1 hour and 20 minutes, with a preparation time of 40 minutes.
Ingredients
Brownie Batter
– Cooking spray
– 3/4 cup (1 1/2 sticks) unsalted butter
– 4 oz. semisweet chocolate chips
– 1 cup (200 g) granulated sugar
– 1/2 cup (110 g) packed light brown sugar
– 2 large eggs
– 2 tsp pure vanilla extract
– 2 tsp red food coloring
– 1 cup (120 g) all-purpose flour
– 3 tbsp unsweetened cocoa powder
– 1 tsp kosher salt
Cheesecake Batter & Assembly
– 1 large egg
– 1 (8-oz.) package cream cheese
– 1/4 cup (50 g) granulated sugar
Directions
Brownie Batter
1. Begin by preheating your oven to 350°F and lining a 9″ x 9″ pan with parchment paper, ensuring a 2″ overhang on all sides. Grease the parchment paper with cooking spray.
2. In a small saucepan over medium heat, melt the butter until it starts to bubble. Remove from heat and add the chocolate chips. Let it sit for 1 minute, then whisk until the chocolate is completely melted and smooth.
3. Transfer the chocolate mixture to a large bowl. Using a handheld mixer on medium-high speed, beat in the granulated sugar and brown sugar until well combined for about 1 minute. Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is pale and fluffy, about 3 minutes. Add vanilla extract and red food coloring, and beat until combined.
4. In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture with a spatula until the flour disappears, being careful not to overmix.
Cheesecake Batter & Assembly
1. In a medium bowl, use a handheld mixer on medium-high speed to beat the egg, cream cheese, and granulated sugar until smooth for 1-2 minutes.
2. Pour the brownie batter into the prepared pan and smooth the top. Using two spoons, dollop the cheesecake batter on top of the brownie batter, leaving some space between each dollop. Swirl the mixtures together with a butter knife to create a marbled effect.
3. Bake the brownies, tenting
