Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Springform pan
- Water bath setup (optional but recommended)
Ingredients
- 100 g black chocolate
- 80 g butter
- 100 g sugar
- 2 eggs
- 80 g flour
- 500 g cream cheese
- 150 g sugar (for cheesecake filling)
- 2 eggs (for cheesecake filling)
- 1 teaspoon vanilla
- 100 g dulce de leche (for decoration)
Instructions
- Preheat the oven to 180°C (350°F).
- Melt chocolate and butter together using a water bath or microwave until smooth.
- Mix in sugar until dissolved.
- Add eggs one by one, whisking gently after each.
- Fold in sifted flour until just combined.
- Pour the brownie batter into a greased springform pan and bake for 20 minutes.
- While the brownie cools, beat cream cheese and 150 g of sugar until light and fluffy.
- Add eggs one at a time, incorporating fully between additions.
- Mix in the vanilla until smooth.
- Lower the oven temperature to 160°C (320°F).
- Spread the cheesecake filling evenly over the brownie base and smooth out with a spatula.
- Bake for 40 minutes, until the edges are set and the center jiggles slightly.
- Cool the dessert completely, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle dulce de leche over the top and swirl for decoration.
Notes
Use high-quality chocolate for better flavor. Ensure cream cheese is at room temperature for easier mixing. Swirl additional toppings like nuts or chocolate chips for a unique twist. This dessert keeps well in the fridge for up to 5 days or can be frozen in portions for up to 2 months. Remember to chill your dessert for optimal flavor and texture; patience pays off!
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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