Description
Dense bittersweet brownies topped with creamy Basque-style cheesecake and a deeply caramelized surface.
Ingredients
Scale
- 6 oz (170 g) bittersweet chocolate, chopped
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (150 g) granulated sugar, for the brownie
- 2 large eggs (100 g without shells), for the brownie
- 1 tsp vanilla extract, divided
- 1/2 cup (63 g) all-purpose flour, for the brownie
- 1/3 cup (28 g) Dutch-process cocoa
- 1 tsp instant espresso powder
- 1/2 tsp fine salt, divided
- 16 oz (454 g) full-fat block cream cheese, softened
- 2/3 cup (133 g) granulated sugar, for the cheesecake
- 2 large eggs (100 g without shells), for the cheesecake
- 3/4 cup (180 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour, for the cheesecake
Instructions
- Heat the oven to 350°F (175°C). Line a 9-inch (23 cm) square light metal pan with two crossed parchment slings.
- Melt the chocolate and butter together, then cool for 5 minutes.
- Whisk brownie sugar, two eggs, half the vanilla, and half the salt. Whisk in the chocolate mixture, then fold in brownie flour, cocoa, and espresso powder.
- Spread the batter in the pan and bake for 12 minutes, until the edges look matte but the center remains underdone.
- Beat cream cheese smooth. Mix in cheesecake sugar, then add two eggs one at a time. Mix in cream, remaining vanilla, remaining salt, and cheesecake flour on low speed.
- Pour cheesecake over the back of a spoon onto the brownie base. Bake at 350°F (175°C) for 30 minutes.
- Increase the oven to 450°F (230°C) and bake for 6-10 minutes, until the top is deeply mottled and the center wobbles as one piece.
- Cool for 1 hour, refrigerate for at least 6 hours, and cut into 16 bars with a warm dry knife.
Notes
Use a light metal pan and remove the bars while the cheesecake center still wobbles. Chill fully before cutting.