Chocolate Chip Cheesecake Brownies.
You can have Chocolate Chip Cheesecake Brownies using 15 ingredients and 15 steps. Here is how you cook it.
Ingredients of Chocolate Chip Cheesecake Brownies
- You need 1/2 cup of Cream Cheese.
- It’s 1/4 cup of Sugar Powdered (adjust to taste).
- You need 1 teaspoon of Vanilla Extract.
- Prepare 2 teaspoons of Cornstarch.
- It’s a pinch of Baking Powder.
- It’s 1 cup of All Purpose Flour.
- It’s 1/4 cup of Cocoa Powder.
- It’s 1/2 cup of Sugar Powdered (adjust to taste).
- It’s 1/2 teaspoon of Baking Powder.
- You need 1/2 teaspoon of Baking Soda.
- Prepare a pinch of Salt.
- Prepare 1/4 cup of Vegetable Oil.
- Prepare 1/3 cup of Yogurt plain (or Curd).
- Prepare 2 – 4 tablespoons of Milk Water / (use if batter is too thick).
- It’s 1/2 cup of Chocolate Chips (any kind).
Chocolate Chip Cheesecake Brownies instructions
- In a blender / mixer, add the cream cheese, sugar, vanilla, cornstarch, baking powder and grind to a smooth paste..
- Set aside.
- Grease and line a 8X8 inch baking pan. Preheat oven to 170 C / 345 F. (If you're using convection oven, turn down temperature to 150 C / 300 F.).
- Sift together flour, sugar, cocoa, baking powder, baking soda and salt..
- Add oil, yogurt, vanilla to the dry mix and mix to form a smooth batter. Do not over mix or you will end up with a tough brownie texture..
- Add about 1/4 cup of Chocolate Chips and fold into the mixture..
- Pour half the batter on to the prepared baking pan. Tap it to get even layer..
- Sprinkle some chocolate chips all over. Drop spoonfuls of cheesecake mixture all over the brownie batter in various places..
- Pour the remaining half of the batter over the cheesecake mixture. Use a spatula to even out the top layer..
- Using a knife, dip into the batter completely and make swirl patters. Again tap the pan to make sure everything is even..
- Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean without leaving any wet batter..
- Let the brownie cool completely. Loosen the edges and take the brownie out. Cut into squares. If you want, sprinkle with powdered sugar before serving..
- Stays well at room temperature for 2 days and in the fridge upto a day. Warm it slightly before having..
- In case you DON'T have cream cheese, simply curdle 500mls of milk by bringing it to a boil and adding 1 teaspoon Vinegar. Once milk particles separate from whey, filter it out and wash it once. Then grind it to a smooth paste.
- In case you eat eggs, you can make your cheesecake mixture by adding 1/2 of an egg yolk for a richer version. But it doesn't matter even if you don't add the egg. I skipped it.