Strawberry Cheesecake Brownies
Strawberry Cheesecake Brownies blend the rich, fudgy texture of classic brownies with the creamy tang of cheesecake, all topped with a vibrant swirl of fresh strawberry puree. This delightful dessert brings together the best of both worlds, creating a treat that is as beautiful as it is delicious. In this detailed guide, we’ll walk you through the steps to make these indulgent brownies from scratch.
Ingredients
To make these scrumptious Strawberry Cheesecake Brownies, you’ll need the following ingredients:
For the strawberry puree:
- 200 g strawberries
- 1 tablespoon granulated sugar
For the brownie layer:
- 140 g unsalted butter
- 85 g dark chocolate
- 3 eggs
- 120 g granulated sugar
- 120 g soft light brown sugar
- 60 g plain flour
- 30 g cocoa powder
- 1⁄4 teaspoon salt
For the cheesecake layer:
- 300 g cream cheese
- 80 g granulated sugar
- 20 g corn flour
- 2 teaspoons vanilla extract
- 120 ml double cream, warm (just heat it in your microwave for about 30 seconds)
- 60 g white chocolate, melted
Directions
Step 1: Preparation
Start by preheating your oven to 180°C (350°F). Grease and line an 8-inch square cake tin with parchment paper. This will ensure your brownies come out easily and maintain their shape.
Step 2: Making the Strawberry Puree
Add your strawberries to a food processor and blend until smooth. To achieve a smooth puree without seeds, sieve the mixture into a pot. Add the sugar and mix well. Place the pot over medium heat and bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for about 2 minutes until it thickens slightly. Transfer the puree to a bowl and place it in the fridge to cool.
Step 3: Making the Brownie Batter
In a medium pot, melt the butter and dark chocolate over medium heat. Alternatively, you can use a microwave. Once melted, set the mixture aside to cool.
In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture lightens in color and slightly increases in volume. This process should take about 2 minutes. Pour the cooled butter and chocolate mixture into the egg mixture and whisk until well combined.
Next, sift in the flour, cocoa powder, and salt, and gently fold them into the batter until just combined. Be careful not to overmix, as this can lead to dense brownies. Pour the brownie batter into your prepared cake tin and refrigerate for 20 minutes.
Step 4: Making the Cheesecake Batter
While the brownie layer chills, prepare the cheesecake batter. In a large bowl, combine the cream cheese, granulated sugar, corn flour, and vanilla extract. Mix until smooth and well combined. Gradually add the warm double cream, whisking continuously. Finally, stir in the melted white chocolate until the mixture is smooth and creamy.
Step 5: Assembling the Brownies
Remove the brownie layer from the fridge and gently spread the cheesecake batter over it, creating an even layer. Next, add dollops of the cooled strawberry puree on top of the cheesecake layer. Use a knife or skewer to swirl the puree into the cheesecake layer, creating a marbled effect. Be careful not to overmix; you want distinct swirls of strawberry.
Step 6: Baking
Place the assembled brownies into your preheated oven and bake for 1 hour to 1 hour 10 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs from the brownie layer, but no raw batter. The cheesecake layer will still be slightly jiggly in the center, but it will set as it cools.
Step 7: Cooling and Setting
Once the brownies are done baking, turn off the oven, open the door slightly, and let the brownies cool in the oven for 20 minutes. This gradual cooling helps prevent cracks in the cheesecake layer. After 20 minutes, remove the brownies from the oven and allow them to cool completely at room temperature.
For the best texture and flavor, refrigerate the brownies for at least 2 hours, but overnight is ideal. This allows the layers to set and meld together perfectly.
Step 8: Serving
Once the brownies have set, carefully remove them from the tin using the parchment paper overhang. Cut them into squares with a sharp knife, wiping the blade between cuts for clean edges. Serve the Strawberry Cheesecake Brownies chilled or at room temperature, and enjoy the delightful combination of rich chocolate, creamy cheesecake, and fresh strawberries.
Tips for Success
- Quality Ingredients: Use high-quality dark chocolate and fresh strawberries for the best flavor. The quality of your ingredients significantly impacts the final taste of your brownies.
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth, lump-free batter.
- Chill the Batter: Chilling the brownie batter before adding the cheesecake layer helps create a distinct separation between the layers, resulting in a visually appealing dessert.
- Swirling Technique: Be gentle when swirling the strawberry puree into the cheesecake layer. Overmixing can result in a muddled appearance rather than the desired marbled effect.
- Cooling Gradually: Letting the brownies cool slowly in the oven helps prevent cracks in the cheesecake layer. Rapid cooling can cause the top to crack.
- Overnight Refrigeration: While it might be tempting to dive in immediately, allowing the brownies to set overnight in the fridge results in the best texture and flavor.
Variations
- Raspberry Cheesecake Brownies: Replace the strawberry puree with raspberry puree for a different fruity twist.
- Nutty Brownies: Add chopped nuts, such as walnuts or pecans, to the brownie batter for added texture and flavor.
- Chocolate Ganache Topping: For an extra decadent touch, top the cooled brownies with a layer of chocolate ganache before refrigerating.