| Level: | Easy |
| Total: | 6 hr |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray, for the pan and parchment
- 1 stick (8 tablespoons) unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs, at room temperature
- 3/4 cup all-purpose flour
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup seedless strawberry jam
Instructions
- For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
- In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
- For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
- Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
- Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
- Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
- Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 597 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 2 g |
| Sugar | 64 g |
| Protein | 7 g |
| Cholesterol | 129 mg |
| Sodium | 130 mg |
Reviews
I’m afraid I would not agree that this recipe is easy, I made it for a crowd (I know, don’t make a recipe for a crowd when you haven’t tried it before) but I thought, ‘Hey, it’s an easy recipe. Should be fine!’ It wasn’t. They came out as brown and white sticky blobs. I don’t know what I did wrong. I did try to cook more than one batch at the same time in the same oven, which my friend thinks was part of the problem, but at 40 minutes it was no where close to being cooked. The instructions don’t tell you what “done” looks like, so I didn’t know if it would become solid after cooling off. It didn’t, so I put it back in the oven. It only helped a little. I’m going to blame myself for that, but it would have been helpful to have instructions for what it should be like.
I did find them too sweet though and don’t have enough experience baking to know how much to reduce it by.
Absolutely wonderful. A little salt on the brownies mixture would cut some of the sweet. Just eat smaller pieces a winner in my book!!
Way too sweet. The cheesecake was overwhelmingly rich and sweet and completely overpowered the brownies. Just too much.
Love Cheesecake, love brownies, this was sugar overload…
AWESOME
Great!!!!
If you don’t have parchment paper, will foil work? I’m assuming no.
Made these last night and they are delicious. Based on previous reviews, I added 1/2 tsp of salt to both batters and 1 tsp of vanilla to the brownie batter. The brownie is very rich. Mine were a bit over done at 35 minutes so I’d start checking them at 25. One thing Ree does in the show that isn’t mentioned in the recipe is that she cracks the oven door open during the last 10 minutes when the oven is off. Definitely need to do this.
These are Amazing! This recipe is a keeper.
This recipe is amazing! I took it to a family cookout last weekend. It was a hit. Everyone asked me to bring to the next event. Very rich dessert, definitely a keeper.