At this time of year, when it is cold and grey outside, the Chocolate Cheesecake Brownie is the ultimate chocolate treat for me. Ricotta cheese pairs so well with chocolate brownie – it cuts through the richness of the chocolate and adds a heavenly creaminess. The end result is a prettily marbled, absurdly delicious, brownie.
While these brownies are indulgent — loaded with chocolate, sugar, and butter — they are worth every bite. If you are going to indulge in a brownie, do it properly with these rich and flavorful treats, rather than settling for a dry, crumbly mix with a vague cocoa aftertaste.
These chocolate cheesecake brownies go best with:
- Espresso
- Chocolate covered pretzel shot. The hazelnut and chocolate flavors in the shot complement the rich, fudgy brownies perfectly for an indulgent treat.
I hope you enjoy these little delights! This is how to make chocolate cheesecake brownies.
Ingredients
- 150 g dark chocolate
- 150 g butter
- 250 g caster sugar
- 75 g plain flour, I used a gluten-free blend
- 50 g mil chocolate, chopped into small pieces
- 3 eggs
- 250 g ricotta
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180oC. Grease and line a rectangular baking tin.
- First, make the cheesecake mixture. Beat one of the eggs and add the ricotta, vanilla extract and 75g of the caster sugar. Beat well until all the ingredients are combined and the mixture is smooth and light. Set to one side.
- For the brownie mixture, break the dark chocolate into pieces and melt with the butter in a bowl over a pan of simmering water.
- Beat the remaining two eggs and whisk together with the rest of the sugar, then slowly add the chocolate and butter, whisking well.
- Gently fold in the flour and the milk chocolate pieces.
- Pour the brownie mixture into the tin, then spoon on the cheesecake mixture. Use a knife to gently swirl the two together to make a marbled pattern.
- Bake for about 35 minutes until the edges are crispy and the middle is just set.
- Allow to cool in the tray for 5 mins, then cut into small squares and place on a wire rack to cool further.
- While still just warm, dredge with icing sugar and enjoy!
Notes
To store your brownies, simply stash them in an airtight container in the fridge. If you want to eat, just get them out for about 30 minutes to shed that chilly refrigerator vibe. Or, if you’re in a hurry, put them in the microwave for 10 to 15 seconds.
You can also freeze chocolate cheesecake brownies, but the thawing process might affect their texture slightly. The cream cheese can lead to some condensation, resulting in added moisture to the cake.
Chocolate Cheescake Brownie
Ingredients
- 150 g dark chocolate
- 150 g butter
- 250 g caster sugar
- 75 g plain flour I used a gluten-free blend
- 50 g mil chocolate chopped into small pieces
- 3 eggs
- 250 g ricotta
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180oC. Grease and line a rectangular baking tin.
- First, make the cheesecake mixture. Beat one of the eggs and add the ricotta, vanilla extract and 75g of the caster sugar. Beat well until all the ingredients are combined and the mixture is smooth and light. Set to one side.
- For the brownie mixture, break the dark chocolate into pieces and melt with the butter in a bowl over a pan of simmering water.
- Beat the remaining two eggs and whisk together with the rest of the sugar, then slowly add the chocolate and butter, whisking well.
- Gently fold in the flour and the milk chocolate pieces.
- Pour the brownie mixture into the tin, then spoon on the cheesecake mixture. Use a knife to gently swirl the two together to make a marbled pattern.
- Bake for about 35 minutes until the edges are crispy and the middle is just set.
- Allow to cool in the tray for 5 mins, then cut into small squares and place on a wire rack to cool further.
- While still just warm, dredge with icing sugar and enjoy!
