I love brownies. I love cheesecake. It’s no surprise these Black and White Cheesecake Squares called out to me when I saw them in Martha Stewart’s magazine.
I’ve tried cheesecake brownies in the past and haven’t loved them, mostly because I feel the cheesecake gets lost in the brownie batter. The technique with these brownies was different than any I had used with a cheesecake brownie before and it made all the difference.
The chewy, dense brownie layer is topped with creamy, light cheesecake and additional brownie batter is crumbled over the top. Divine.
The combination is fantastic and this is definitely my new go-to cheesecake brownie recipe.
Black and White Cheesecake Squares
Yield: 9X13-inch pan
Prep Time: 10 minutes
Cook Time: 48 minutes
Additional Time: 30 minutes
Total Time: 1 hour28 minutes
Nonstick cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, 22-25 minutes (don’t overbake or this brownie layer will be too hard and crumbly). Let cool in dish on a wire rack.
Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
Recipe Source: adapted from Martha Stewart Living
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