Indulging in the rich and creamy world of desserts is a delightful journey, and today, we’re diving into a mouthwatering recipe for cheesecake brownies with chocolate Romany Creams. This treat combines the dense, fudgy texture of brownies with the sumptuous creaminess of cheesecake, all enhanced by the delightful crunch of chocolate Romany Creams. The combination is nothing short of heavenly! Whether you’re looking to impress guests or simply want to treat yourself, these brownies will not disappoint. Let’s get started!
Why This Recipe Works
The magic behind cheesecake brownies with chocolate Romany Creams lies in the perfect balance of flavors and textures. The rich dark chocolate brownie base provides a fudgy foundation, while the creamy cheesecake topping adds a luscious contrast. The addition of crushed chocolate Romany Creams not only enhances the chocolate flavor but also introduces a satisfying crunch that elevates each bite. This recipe is straightforward, requiring minimal ingredients and effort, making it an ideal choice for both novice and experienced bakers.
What You’ll Gather
- 110g unsalted butter
- 130g dark chocolate
- 1 cup sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cup all-purpose flour
- 1x 200g box chocolate Romany Creams
- 250g cream cheese
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
Cook’s Kit
- Baking dish: A 9×9 inch square pan works perfectly for this recipe.
- Mixing bowls: You’ll need a couple of different sizes for both the brownie and cheesecake mixtures.
- Whisk: A simple whisk will help combine your ingredients smoothly.
- Spatula: A rubber spatula is perfect for folding in ingredients and scraping down the sides of bowls.
- Measuring cups and spoons: Accurate measurements are key for baking success.
Cheesecake brownies with chocolate Romany Creams, Made Easy
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease your 9×9 inch baking dish or line it with parchment paper for easy removal.
Step 2: Make the Brownie Base
In a medium saucepan, melt 110g of butter and 130g of dark chocolate over low heat. Stir until smooth and well combined. Remove from heat and allow to cool slightly.
Step 3: Combine Wet Ingredients
In a mixing bowl, whisk together 1 cup of sugar, 2 eggs, and 1 tsp of vanilla extract. Pour in the melted chocolate mixture and mix until fully incorporated.
Step 4: Add Dry Ingredients
Sprinkle in 1 tsp of salt and 1 cup of flour. Gently fold these dry ingredients into the chocolate mixture until just combined. Be careful not to overmix.
Step 5: Incorporate Romany Creams
Crush the chocolate Romany Creams into small pieces and fold them into the brownie batter. This will add a delightful crunch to the brownies.
Step 6: Prepare the Cheesecake Layer
In another bowl, beat 250g of cream cheese until smooth. Add 1/3 cup of sugar, 1 egg, and 1 tsp of vanilla extract. Mix until creamy and well blended.
Step 7: Assemble the Brownies
Pour half of the brownie batter into your prepared baking dish. Spread it evenly. Next, pour the cheesecake mixture over the brownie layer, smoothing it out gently. Finally, dollop the remaining brownie batter on top and swirl it lightly with a knife to create a marbled effect.
Step 8: Bake
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Cool and Serve
Allow the brownies to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Cut into squares and enjoy your cheesecake brownies with chocolate Romany Creams!
Make It Diet-Friendly
- Substitute sugar with a natural sweetener like stevia or erythritol for a lower-calorie option.
- Use almond flour instead of all-purpose flour for a gluten-free version.
- Replace cream cheese with a dairy-free alternative such as cashew cream or coconut yogurt.
Steer Clear of These
When making cheesecake brownies with chocolate Romany Creams, avoid the following:
- Overmixing the brownie batter, which can lead to tough brownies.
- Using expired ingredients, especially eggs and dairy products.
- Skipping the cooling time, as this helps the brownies set properly.
Storing Tips & Timelines
To keep your cheesecake brownies with chocolate Romany Creams fresh:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Make sure to wrap them tightly in plastic wrap before freezing to prevent freezer burn.
Common Questions
Can I make these brownies ahead of time?
Absolutely! You can bake them a day or two in advance. Just store them in an airtight container in the refrigerator until you’re ready to serve.
What can I use instead of chocolate Romany Creams?
If you can’t find chocolate Romany Creams, you can substitute with any chocolate wafer cookies or even crushed Oreos for a similar texture and flavor.
Can I freeze the cheesecake brownies?
Yes, these brownies freeze beautifully. Just ensure they’re completely cooled and wrapped well before placing them in the freezer.
How do I know when the brownies are done baking?
The brownies are done when the edges look set and a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake!
Next Steps
Now that you have mastered the art of creating these delightful cheesecake brownies with chocolate Romany Creams, it’s time to share your creation with friends and family. Whether it’s for a special occasion or just a sweet treat after dinner, these brownies are sure to be a hit. Enjoy the process, the aromas wafting through your kitchen, and the delightful experience of indulging in your homemade masterpiece!
Cheesecake brownies with chocolate Romany Creams
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your 9x9 inch baking dish or line it with parchment paper for easy removal.
- In a medium saucepan, melt 110g of butter and 130g of dark chocolate over low heat. Stir until smooth and well combined. Remove from heat and allow to cool slightly.
- In a mixing bowl, whisk together 1 cup of sugar, 2 eggs, and 1 tsp of vanilla extract. Pour in the melted chocolate mixture and mix until fully incorporated.
- Sprinkle in 1 tsp of salt and 1 cup of flour. Gently fold these dry ingredients into the chocolate mixture until just combined. Be careful not to overmix.
- Crush the chocolate Romany Creams into small pieces and fold them into the brownie batter. This will add a delightful crunch to the brownies.
- In another bowl, beat 250g of cream cheese until smooth. Add 1/3 cup of sugar, 1 egg, and 1 tsp of vanilla extract. Mix until creamy and well blended.
- Pour half of the brownie batter into your prepared baking dish. Spread it evenly. Next, pour the cheesecake mixture over the brownie layer, smoothing it out gently. Finally, dollop the remaining brownie batter on top and swirl it lightly with a knife to create a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Cut into squares and enjoy your cheesecake brownies with chocolate Romany Creams!
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Wrap tightly in plastic wrap before freezing to prevent freezer burn.
