Indulging in a dessert that combines rich, fudgy brownies with a smooth, creamy cheesecake filling is a dream come true for any sweet tooth. These Cheesecake Truffle Brownies are a decadent treat that will have everyone coming back for seconds. They’re not just any brownies; they are elevated with the addition of luscious cream cheese and delightful chocolate truffles. Let’s dive into this recipe that is bound to elevate your dessert game!
What Sets This Recipe Apart
These Cheesecake Truffle Brownies stand out due to their unique combination of textures and flavors. The fudgy brownie base is perfectly complemented by a rich cheesecake layer, and the surprise of LINDOR chocolate truffles adds an extra layer of indulgence. The contrast of the creamy cheesecake and the dense brownie creates a delightful eating experience, making these brownies a showstopper at any gathering.
What to Buy
Before you start baking, make sure you have the following ingredients on hand:
- 18 oz package cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
- 12 LINDOR Fudge Swirl Milk Chocolate Truffles, cut in half
Recommended Tools
To make the baking process smooth, gather these essential tools:
- Mixing bowls – for easy and efficient mixing of ingredients.
- Electric mixer – to achieve a smooth cheesecake filling.
- Rubber spatula – perfect for scraping down the sides of bowls.
- Baking pan (9×13 inch) – to hold all the deliciousness.
- Parchment paper – for easy removal of brownies.
Cheesecake Truffle Brownies in Steps
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal later.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat the cream cheese and 1/3 cup of granulated sugar together until smooth. Add in one large egg and 1 teaspoon of vanilla extract, mixing until fully incorporated. Set this creamy mixture aside.
Step 3: Prepare the Brownie Batter
In a large saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in 2 1/4 cups of granulated sugar and 1 1/4 cups of Dutch-process cocoa. Mix until combined, then stir in 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of vanilla extract.
Step 4: Add the Eggs and Flour
Add the 4 large eggs to the chocolate mixture, one at a time, mixing well after each addition. Gradually fold in 1 1/2 cups of all-purpose flour until fully integrated. Finally, stir in 1 cup of chocolate chips for that extra chocolatey goodness.
Step 5: Layer the Batter
Pour half of the brownie batter into the prepared baking pan and spread it evenly. Next, dollop the cheesecake filling over the brownie layer, spreading it gently to cover as much of the brownie base as possible. Then, pour the remaining brownie batter on top, spreading it evenly to cover the cheesecake layer.
Step 6: Add the Truffles
Carefully place the halved LINDOR chocolate truffles on top of the brownie batter, pressing them in slightly to ensure they bake into the brownies.
Step 7: Bake
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want that chewy texture!
Step 8: Cool and Serve
Once baked, remove the pan from the oven and allow it to cool completely in the pan. Use the parchment paper overhang to lift the brownies out of the pan, then cut into squares. Serve them warm or at room temperature and watch them disappear!
Substitutions by Category
- Dairy: Use a non-dairy cream cheese alternative for a dairy-free version.
- Sweetener: Substitute granulated sugar with coconut sugar for a less refined option.
- Chocolate: Swap LINDOR truffles for any favorite chocolate candy to mix things up.
- Flour: For a gluten-free option, use an all-purpose gluten-free flour blend.
Missteps & Fixes
Even the best bakers make mistakes. Here are some common missteps and how to fix them:
- Overmixing the batter: This can lead to dense brownies. Mix just until combined.
- Cracked cheesecake layer: If your cheesecake cracks, it may be overbaked. Keep an eye on the baking time.
- Brownies stuck to the pan: Always line your pan with parchment paper for easy removal.
- Uneven baking: Rotate your pan halfway through baking for even heat distribution.
Storage & Reheat Guide
To keep your Cheesecake Truffle Brownies fresh:
- Store cooled brownies 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.
- To reheat frozen brownies, let them thaw in the refrigerator overnight, then warm in the microwave for 10-15 seconds.
Reader Q&A
Can I use a different type of chocolate for the brownies?
Absolutely! You can use semi-sweet or dark chocolate instead of Dutch-process cocoa for a different flavor profile. Just make sure to adjust the sugar based on the sweetness of the chocolate you choose.
What if I don’t have LINDOR truffles?
No problem! You can substitute with any chocolate candy you prefer. Just make sure it’s a soft chocolate that will melt beautifully in the brownies.
Can I make these brownies ahead of time?
Yes! You can prepare the brownies a day in advance. Just store them in an airtight container once they have cooled completely.
How do I know when the brownies are done baking?
Check for doneness by inserting a toothpick into the center. If it comes out with moist crumbs (not wet batter), your brownies are ready!
If you’re looking for more delicious baking inspiration, check out these delightful recipes:
Serve & Enjoy
Once your Cheesecake Truffle Brownies are baked, cooled, and cut, it’s time to serve them up! Pair these brownies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. They’re perfect for gatherings, celebrations, or simply to enjoy with your favorite cup of coffee. Get ready for compliments, and don’t forget to save a piece for yourself!
Cheesecake Truffle Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a mixing bowl, beat the cream cheese and 1/3 cup of granulated sugar together until smooth. Add in one large egg and 1 teaspoon of vanilla extract, mixing until fully incorporated. Set this creamy mixture aside.
- In a large saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in 2 1/4 cups of granulated sugar and 1 1/4 cups of Dutch-process cocoa. Mix until combined, then stir in 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of vanilla extract.
- Add the 4 large eggs to the chocolate mixture, one at a time, mixing well after each addition. Gradually fold in 1 1/2 cups of all-purpose flour until fully integrated. Finally, stir in 1 cup of chocolate chips for that extra chocolatey goodness.
- Pour half of the brownie batter into the prepared baking pan and spread it evenly. Next, dollop the cheesecake filling over the brownie layer, spreading it gently. Then, pour the remaining brownie batter on top, spreading it evenly.
- Carefully place the halved LINDOR chocolate truffles on top of the brownie batter, pressing them in slightly to ensure they bake into the brownies.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the pan from the oven and allow it to cool completely. Use the parchment paper overhang to lift the brownies out, then cut into squares.
Notes
- Store cooled brownies 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.
- To reheat frozen brownies, let them thaw in the refrigerator overnight, then warm in the microwave for 10-15 seconds.
