You can never have too many brownie or cheesecake desserts. So, why not put them both together for another decadent dessert? I used the brownie recipe from my French Silk Brownies. Then, I topped the brownies with a cheesecake topping that has a collage of bright and springtime colors, perfect for Easter!


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Prep Time 35 mins | Cook Time 30 mins | Chilling Time 4 hrs | Total Time 5 hrs 5 mins


Ingredients

Brownies

  • 1½ cups (186g) all-purpose flour
  • ⅓ cup (42g) Dutch-process cocoa
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 cups (400g) granulated sugar
  • ¾ cup (1½ sticks, 170g) butter, room temperature
  • 2 teaspoons vanilla

Cheesecake Layer

  • 2 packages (8 ounces each) cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 4 colors food coloring, or gel

Instructions

Brownies

  1. Preheat oven to 350°F. Prepare a 9×13-inch baking dish with non-stick spray, GOOP, or line it with parchment paper.
  2. In a large bowl, add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
  3. In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until smooth.
  4. With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
  5. Pour brownies into the prepared baking dish and bake for 12-15 minutes, or until the brownings are just starting to set. (They will not be cooked through).

Cheesecake

  1. While brownies are baking, prepare the cheesecake layer. In the bowl of a stand mixer with a paddle attachment, beat cream cheese, sugar, and egg on medium-high speed until smooth.
  2. Pour batter equally into 4 bowls.
  3. To each bowl add 2-3 drops of food coloring, or enough to reach your desired color in each bowl.
  4. Sporadically spoon/dollop the different colors of cheesecake onto the warm brownies. You will have a collage of colors on top of the brownies.
  5. Bake again for 28-30 minutes, or until the cheesecake is set. When the cheesecake is done the edges will be slightly pulled in and golden brown and the center will still jiggle slightly.
  6. Allow the cheesecake to come to room temperature and then transfer it to the refrigerator to chill for 3-4 hours.
  7. Enjoy! Store the bars, covered, in the refrigerator for up to 5 days.

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