Eggless Cheesecake Brownie
Tomorrow is my 30th Birthday and Its a sheer coincidence that I am sharing my 30th Blogpost on the birthday eve. While I have been super excited for my birthday every year…this year its all the more special. While on one side I feel that I am getting old, on other I feel I have so many things to accomplish before the 40th birthday (next milestone). So I thought of sharing with you all an amazing recipe of Eggless Cheesecake Brownie to mark my birthday celebrations.
Now I baked these Eggless Cheesecake Brownies for the first time for my colleague at office who had flown down from Bangalore for a day. Upon asking her what she would like to eat…she said she wanted to have something indulgent. I thought what could be more indulgent that this combo of Cheesecake and Brownie together.
The brownie was super chocolatey and fudgy and topping it with a layer of cheesecake was a cherry on the top. I used 70% Dark Chocolate from Lindt in this recipe. If you are a die-hard chocolate fan…then this Eggless Cheesecake Brownie is just to die for. Also the usage of good quality chocolate with unsweetened Cocoa Powder balances the sweetness. This brownie is neither bitter nor overtly sweet on your palette.
If you love brownies like I do…you will thoroughly enjoy it. Also check out another indulgent recipe of Dulche de Leche Brownies on the blog.
Eggless Cheesecake Brownie
A perfect combination of indulgent Dark Chocolate with soft Cream Cheese result in decadent brownies
Ingredients
For Brownie Batter
- 1 1/2 cup All Purpose Flour
- 150 gms Dark Chocolate (I used 70% Dark Chocolate from Lindt)
- 1/2 cup Butter
- 1/2 cup Milk
- 1 cup Castor Sugar or Powdered Sugar
- 2 tsp Baking Powder
- 2 tbsp Unsweetened Cocoa Powder (I used Hershey’s Cocoa Powder)
For Cheesecake Layer
- 200 gms Cream Cheese (I used 1 pack of Dlecta Cream Cheese)
- 3/4 cup Castor Sugar
- 1/2 cup Milk
- 2 tsp Vanilla Extract
- 1 tbsp Cornflour
Instructions
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Pre-heat the oven at 180 degrees Celsius for 10-15 minutes. Line a 9×9 inch Baking tin with parchment paper and set aside.
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Sieve together all purpose flour, baking powder and unsweetened cocoa powder and keep aside.
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Chop the Dark Chocolate into small pieces. In a microwave bowl add the chopped Dark chocolate and butter and melt. Ensure to stir the chocolate-butter mix after every 30 seconds. Doing this you will avoid burning the chocolate.
You may also melt the dark chocolate and butter on a Double-boiler on the gas stove.
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Once the chocolate is melted…whisk it well such that there are no lumps. Add milk and castor sugar and mix them well till the sugar dissolves.
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Into the wet ingredients gently fold in the sieved flour mix until well combined. Do not over mix the batter.
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In another bowl, whisk the softened cream cheese until its smooth. Add the castor sugar, vanilla extract, milk and cornflour and mix well until well combined.
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In the pre-lined Baking tin, pour the brownie batter first and smooth it out such that the batter is distributed evenly in the tin. Pour the cheesecake mixture over the brownie batter and spread it evenly.
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Bake the Eggless Cheesecake Brownie at 180 degrees Celsius for 20-25 minutes. Insert a skewer to check if the brownie is baked. If it doesn’t come out clean, bake for another 3-5 minutes.
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Once the brownie is baked, allow it to cool completely in the refrigerator. Once cooled down, cut into 3″ square and serve.
