Auntie Eli’s Tuesday Treat: Cheesecake Brownies!
By Eleni Louca
This recipe makes approximately 30 brownies. First, preheat the oven to 350ºF.
- 460 gr. butter
- 4 cups sugar
- 8 eggs
- 2 cups cocoa
- 2 cups flour
- 2 tsp. salt
- 1 tsp. baking powder
Ingredients For Cheesecake Topping
- 375 gr. cream cheese
- 2 eggs
- 1/2 cup sugar
Make the topping first. Beat the cream cheese on medium speed scraping the edges frequently. Add the sugar and beat until fully combined. Add the eggs one at a time scraping the sides after each addition. Beat on high speed until it thickens, about 3 minutes. Refrigerate until needed.
Over medium heat, melt the butter with the sugar. Remove from heat and add the eggs one at a time whisking well after each addition. In a separate bowl, whisk together all the dry ingredients. Mix the wet with the dry until well combined. Pour in prepared baking tray. It is always best to grease and cover your tray with baking paper before pouring the batter in. Spoon a tablespoon at a time of the topping on the brownie batter until you’ve used it all. Use a toothpick or a knife and with gentle swirling motions, spread the cheesecake topping all over the brownies. Bake for 45 minutes. The center should still be wobbly for gooey brownies! Allow them to cool completely before cutting.
- Use a good quality cocoa for best results
- For plain brownies, leave out the topping
- Add walnuts or white chocolate chunks for crunch
- Add parchment paper in your tray for easy removal
- If you overcook these, you will end up with a more cake consistency
Enjoy, and be sure to tag @givemeastoria so we can see your final product! See you next Tuesday, for what’s sure to be another delicious treat!