Cheesecake Brownies

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For these brownies I have taken my Decadent Chewy Brownie recipe (https://myegglessworld.wordpress.com/2014/01/20/decadent-chewy-brownies-2/) and used it in combination with a cream cheese filling to make a very yummy brownie. The only changes I made was to reduce the sugar in the brownie mix by a quarter of a cup as the cream cheese filling has a quarter of a cup of sugar in it as well as put the chocolate chips in the cream cheese mixture instead of in the brownie mix.

This will satisfy your brownie and cheesecake cravings at the same time!

Cheesecake Brownies

Cream cheese filling:

  • 1 pkg cream cheese softened
  • 1/4 cup sugar

Cream together and then add:

  • 1 tbsp egg replacer mixed with 3 tbsp water (equivalent to 1 egg)
  • 1 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips

Mix well. Set aside and make the brownie mixture in a separate bowl.

For the brownie mixture:

Melt:

  • 2/3 cup butter

Then add:

  • 1  cup white sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 tsp vanilla

Mix well. Then add:

  • 1/2 cup plain yogurt (Greek yogurt can also be used, this amount is equivalent to 2 eggs)

Add the dry ingredients and whisk well:

  • 3/4 cup flour
  • 1/2 tsp baking powder

Spread half the brownie mix in the bottom of a 8 by 8 inch pan (I lined the pan with parchment paper but you can grease and flour it instead). Top the bottom layer with all the cream cheese mixture. The spread the remaining half of the brownie mixture on top.

Bake 325 degrees F for approximately 40 minutes. Cool completely before cutting.

(Note: If you do not have egg replacer for the filling, in this case I would use a bit of cornstarch in the cream cheese mixture to help bind it a bit.)

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4 thoughts on “Cheesecake Brownies

  1. This was a great recipe. I ate this at a local Cafe and wanted to do an eggless version for my family. Also instead of chocolate chips I used fresh raspberries. Delish!

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