Baking 101: Cheesecake Brownies

I love brownies as much as I love cheesecakes…whoever invented or accidentally combined both desserts is a genius!

I got my first recipe from my friend Rowena. I tried it once and it was a hit! But I got so lazy making brownies from scratch, and switched to the brownie mix available in the groceries. Then after a couple of years, an FB friend posted a picture of her version of this treat, my mouth watered and I immediately looked for my notebook where I wrote my precious recipe…unfortunately, I didn’t find the notebook! Grrr! I called my friend and she lost hers na. (double grrrr!)

After a week of browsing the net, I finally found a recipe that looked closely the same as ours.

Here’s the recipe.

Brownie Batter5 ounces unsweetened chocolate
1 cup butter
2 cups white sugar
3 large eggs
1 tsp vanilla extract
1 1/3 cup all purpose flour
A pinch of salt
1 tsp baking powder

Cheesecake Batter
2 (8oz) packages of cream cheese, softened at room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract

Procedure:
For Brownies
1. Preheat oven to 350 degrees Farenheit.
2. Grease and line an 8x8 inch baking pan with parchment paper.
3. Melt butter and chocolate in the microwave, whisk occasionally.
4. Pour the butter and chocolate mixture into a mixing bowl. Add sugar, eggs, vanilla and salt until well combined.
5. Mix flour and baking powder into the wet ingredients until just combined. I did not user the mixer, coz it will make the batter bread-y.
6. Pour the batter in the pan, and reserved a cup of the brownie batter for swirling.

For Cheesecake
1. Using a mixer, mix all the ingredients until smooth.
2. Pour the mixture over the brownie mixture.

Mixing of the 2 batters
1. Scoop spoonfuls of the remaining brownie batter over the cheesecake batter. Cheesecake should have a polka dot effect.
2. Using a toothpick or a knife, swirl the brownie batter.
3. Bake for 45 minutes or until the cheesecake is set.

This recipe can fill two 8x8 inches pans. Or about 50 pcs of 1.5x1.5 inches squares