Description
Indulge in layers of fudgy brownie and creamy cheesecake, topped with chocolate syrup and whipped cream for a delightful dessert experience.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (90g) chocolate chips (optional)
- 2 (8 oz) packages cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Chocolate syrup for drizzling
- Whipped cream for topping
- Cherries or nuts for garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar. Add the eggs one at a time, whisking until incorporated. Stir in the vanilla.
- In a separate bowl, sift together the cocoa powder, flour, and salt.
- Gradually fold the dry mixture into the wet ingredients. Fold in the chocolate chips.
- Spread the brownie batter evenly in the prepared springform pan. Bake for about 25 minutes.
- Beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until combined. Add eggs one at a time.
- Remove the brownie layer from the oven, let cool for 10 minutes, then pour cheesecake batter over it.
- Return to the oven and bake for an additional 20 minutes until edges are set.
- Cool gradually in the oven with the door ajar for one hour, then refrigerate for at least 4 hours.
- Before serving, drizzle with chocolate syrup, add whipped cream, and garnish with cherries or nuts.
Notes
For best results, chill the dessert overnight. Can also be made gluten-free with proper substitutes.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg