Burnt Basque Cheesecake Brownies ✨
It tastes so good!!!
Recipe:
Brownies:
(9x13 inches baking pan)
2 1/4 cups (450g) superfine sugar
2 1/2 sticks (284g) unsalted butter
1 1/4 (105g) cocoa powder (Dutch process cocoa is fine)
2 oz (57g) 70% dark chocolate finely chopped
4 large eggs
2 egg yolks
1 tsp Vanilla extract
1 cup (140g) All Purpose Flour
1 tsp table salt
8oz (227g) chocolate chips
Cheesecake:
24oz (680g) Cream Cheese, softened (I used Philadelphia)
1 1/4 cups (250g) granulated sugar
4 large eggs
3/4 cup (170g) heavy cream
1/4 tsp fine salt
2 tsp vanilla extract
1. Prepare the Pan
Preheat oven to 350°F / 180°C
Line a 9x13-inch pan with parchment paper.
Lightly grease if needed.
2. Make the Brownie Batter
Brownie Base Method
Place sugar in a bowl.
Heat butter in a saucepan until boiling.
Pour hot butter over sugar and mix.
Add cocoa powder and chopped chocolate.
Stir until smooth and glossy.
Finish the Batter
Add eggs one at a time.
Mix until incorporated.
Separately mix the dry and wet ingredients. Alternately Add dry ingredients and wet ingredients to the mixing bowl and mix just until combined. (No visible streaks of dry flour)
Reserve a small amount of brownie batter for swirling later.
3. Make the Cheesecake Mixture
Beat cream cheese and sugar until smooth.
Add eggs one at a time.
Mix in:
heavy cream
vanilla
salt
Mix only until smooth and creamy.
4. Assemble
Pour brownie batter into prepared pan.
Pour cheesecake mixture over the brownie layer. (Sift the cheesecake mixture for smoother finish)
Add small spoonfuls/dollops of reserved brownie batter on top.
Use a toothpick or skewer to create swirls.
Do not over-swirl. Big dramatic ribbons look prettier after baking 😉
5. Bake
Bake at:
350°F / 180°C
for 45–50 minutes
Your extended bake time + exposed cheesecake top created the: caramelized top, darker toasted surface, slightly brûléed flavor
That’s why it gave Burnt Basque vibes 🔥
The center should still have:
a slight jiggle
fudgy brownie underneath
creamy cheesecake layer