• Cooking Time:
  • Servings:
  • Preparation Time:



  • Brownie Base Ingredients
  • 1 ¾ cup All Purpose Flour
  • ¾ tsp Baking Soda
  • ¾ tsp Salt
  • 12 Tbls Unsalted Butter, room temperature
  • 10 oz Bittersweet Chocolate, chopped
  • 1 ½ cup Sugar
  • 3 ea Eggs
  • 2 tsp Vanilla Extract
  • Cheesecake Filling Ingredients
  • 6 oz Cream Cheese, room temperature
  • 4 Tbls Unsalted Butter, room temperature
  • ½ cup Sugar
  • 1tsp Vanilla Extract
  • 3 ea Egg Yolks
  • ¼ cup All Purpose Flour


  • Preheat oven to 350ºF. Lightly spray the Baker’s Edge with non-stick cooking spray.
  • First, make the brownie base. Combine the flour, baking soda and salt in a small
  • bowl.
  • In a medium bowl, sitting over a simmering pot of water (make sure the bottom of the
  • bowl does not touch the water) melt the butter and chocolate, stirring occasionally
  • until melted and then remove from the heat. Stir in the sugar to the chocolate
  • mixture. Stir in one egg at a time followed by the vanilla extract. Stir in the flour
  • mixture.
  • To make the cheesecake filling, combine the cream cheese and butter in a small
  • bowl until smooth and creamy. Stir in the sugar and vanilla extract. Stir in the egg
  • yolks, one at a time. Add the flour and stir to combine.
  • Pour the brownie base into the prepared pan. Pour the cheesecake filling on top of
  • the brownie base. Using a non-stick safe utensil, swirl the cheesecake into the
  • brownie base making sure not to mix the two completely.
  • Bake for 45-50 minutes or until a toothpick inserted into it comes out with moist
  • crumbs. Cool the brownies completely in the pan.

Categories: Dessert 
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