Chocolate Brownie with Cheesecake Swirl

Brownies are a popular and beloved dessert that originated in the United States. They are typically dense, moist, and fudgy, with a rich chocolate flavour. In this recipe I have topped my go to brownie recipe with a cheesecake mix, a match made in heaven! Naughty but very, very nice!!

Variations

I have added a cheesecake swirl to my brownie but there are so many other things that you can do. Using my base brownie mix, you can get creative and add various ingredients to enhance the flavour and texture. Have fun making it your own; here are a few ideas:

1. Chocolate Chips: Adding chocolate chips, such as semi-sweet, dark, or white chocolate, adds extra bursts of chocolate throughout the brownies, now that’s not a bad thing lol!
2. Nuts: Chopped nuts like walnuts, pecans, or almonds provide a crunchy texture and a nutty flavour that pairs well with chocolate. Toasting the nuts before adding them can enhance their taste.
3. Caramel Swirl: Drizzle caramel sauce over the brownie batter and gently swirl it with a skewer to create a delicious caramel ribbon throughout the brownies before baking.
4. Peanut Butter: Swirling in dollops of creamy or crunchy peanut butter creates a delightful combination of chocolate and peanut butter flavours.
5. Marshmallows: Mini marshmallows can be added to the brownie batter for a gooey and marshmallowy twist.
6. Mint Extract or Chocolate Mint Candies: If you enjoy the combination of chocolate and mint, you can add a few drops of mint extract to the batter or sprinkle crushed chocolate mint candies such as ‘peppermint crisps’ on top.
7. Espresso Powder: A small amount of espresso powder or instant coffee granules can intensify the chocolate flavour and add a hint of bitterness.
8. Spices: Spices like cinnamon, chilli powder, or a pinch of cayenne pepper can add warmth and depth to the chocolatey taste.
9. Fruit: Dried fruits like cherries, cranberries, or raisins can add a chewy texture and a hint of sweetness. Fresh berries like raspberries or strawberries can be gently pressed into the batter before baking.

Experimenting with different ingredients can lead to unique and delicious brownie variations. Enjoy the process and the delightful outcome!

Swirling technique

• Pour the brownie batter into a greased and lined baking pan, spreading it evenly. Top with the cheesecake mix and spread evenly.
• Use a knife or a skewer to create swirls by gently dragging it through the batter, making sure to incorporate both the brownie batter and the cheesecake mixture.

Storing

Properly storing brownies is essential to maintain their freshness and texture. Here are some tips:

1. Cool Completely: Allow the brownies to cool completely in the baking pan before attempting to store them. This helps them set and prevents them from becoming soggy.
2. Room Temperature Storage: If you plan to consume the brownies within a few days, you can store them at room temperature if you live in a cool climate. Place the brownies in an airtight container or wrap them tightly in plastic wrap. Make sure the container or wrap is sealed properly to prevent air and moisture from getting in.
3. Refrigeration: If you live in a warm or humid climate, or if your brownies contain perishable ingredients like cream cheese or fresh fruit, it is advisable to store them in the refrigerator. Again, place them in an airtight container or wrap them tightly in plastic wrap. The cold temperature will help to keep them fresh for a longer period. Before serving, allow them to come to room temperature to regain their softness and flavour.
4. Freezing: If you want to store brownies for an extended period, freezing is a great option. Cut your brownies and open freeze them. Place in a container or bag, I like to vacuum seal mine. Before serving, thaw them at room temperature or in the refrigerator.
5. Layering: When storing multiple layers of brownies, place a sheet of parchment paper or wax paper between each layer. This prevents the brownies from sticking together and makes it easier to separate them later.
6. Avoid Moisture: Moisture is the enemy of brownies, as it can make them soggy. Therefore, it’s important to keep them away from high humidity environments and avoid storing them near items that release moisture, such as fruits or vegetables.

Chocolate Brownie with Cheesecake Swirl

A rich gooey chocolatey brownie with a swirl of creamy cheesecake, need I say more!

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: American

Keyword: brownie, cheesecake, white chocolate

Servings: 12 squares

Equipment

• TM5 or TM6
• 20cm x 20cm baking baking pan

Ingredients

Brownie

• 80 grams plain Flour
• 25 grams cocoa I love Dutch!
• 1 tsp salt
• 200 grams butter cubed
• 200 grams chocolate chips
• 170 grams soft brown sugar
• 3 eggs large
• 1 tsp vanilla extract
• 150 grams block chocolate, roughly chopped into chunks or chocolate chips
• 80 grams macadamia nuts optional

Cheesecake topping

• 200 grams cream cheese room temperature
• 60 grams castor sugar
• 1 tbsp vanilla extract
• 1 tsp salt
• 1 egg large

Instructions

Brownie

• Preheat oven to 160 fan.
• Line a 20cm cake tin with baking paper. Set aside.
• Add flour, cocoa and salt to Thermomix bowl and turbo 3 times at 1 second blasts to sieve flour. Transfer into a seperate bowl and set aside.
• Add butter and chocolate chips to Thermomix bowl and melt 2 minutes/60℃/speed 2. Scrape down and repeat.
• Add the flour mix, brown sugar, vanilla and eggs. Mix 5 secs/speed 5. Scrape down. Add additional chocolate and nuts and stir through with the spatula.
• Tip most of the mix into lined baking tin, reserving about 6 tbsp of the mix.

Cheesecake topping

• Add cream cheese, castor sugar and salt to Thermomix bowl. Add butterfly to bowl and mix 15 secs/speed 4. Scrape down.
• Add egg and vanilla extract. Mix with the butterfly in place for a further 10 secs/speed 4.

Combining

• Spread cheesecake topping over the chocolate brownie in the tin.
• Add tablespoons of the reserved brownie mix and swirl through using a skewer.
• Bake:

  27 mins for a soft gooey brownie

  30 mins for a fudgey moist brownie or

  33 mins for a cake like but still moist brownie.
• Let Brownie sit in the tin for 15 minutes to set once out of the oven. Remove from tin but leave on the baking paper and cool on a wire rack for at least 30 minutes.

  Slice and serve.

Notes

Please see notes in post.