Ingredients
Check off ingredients as you go
Serves 10 (one 20x20 cm / 8x8 inch pan + 6 muffin cups)
For the brownie
- 300 g (10.5 oz) 60% dark chocolate
- 200 g (7 oz) butter
- 5 large eggs (300 g)
- 140 g (¾ cup) light brown sugar
- 140 g (1 cup + 2 Tbsp) all-purpose flour (plain flour)
For the cream cheese filling
- 80 g (⅓ cup) fromage blanc (or cream cheese)
- 80 g (⅓ cup) Canaan cheese (a soft Israeli cheese; or ricotta)
- 80 g (⅓ cup) vanilla mascarpone cream or plain mascarpone
- 1 large egg
- 40 g (3 Tbsp) sugar
- a few drops of vanilla extract (optional if your mascarpone is already flavored)
- 1 level Tbsp flour or cornstarch
Making the brownie batter
- Line a 30x20 cm (12x8 inch) rectangular pan with parchment paper. Preheat the oven to 165°C (330°F).
- In a large bowl, whisk the eggs with the sugar until the mixture turns pale and fluffy.
- In a saucepan, melt the chocolate and butter over low heat or in a double boiler. Once melted, gently fold it into the egg and sugar mixture, then add the flour.
Making the cream cheese filling
- In a bowl, mix the fromage blanc, the mascarpone cream (and the vanilla extract, if using), the ricotta, the sugar and then the egg. Just as for a classic cheesecake, mix only until smooth and no more.
Assembling the cake
Pour 2/3 of the brownie batter into the pan, then use a spoon to drop 1/3 of the cream cheese filling here and there over it.
Cover with the remaining brownie batter, then finish with small dollops of cream cheese filling and swirl them with a thin knife (as you would for a marble cake).
- Bake for 18-20 minutes. The brownie will form its characteristic crust and the cream cheese filling will set. Let cool for about 15 minutes out of the oven, then cut into squares
Tips and planning
Since it contains a cream cheese filling, these cheesecake brownies are best kept in the refrigerator. Remember to take them out about 20 minutes before serving so they get their texture back, or warm them up for a few seconds.
If you make part of the batch as mini cheesecake brownies in muffin cups, like I do, you’ll need to shorten the baking time a little (check with a toothpick: it should come out almost dry).