Chocolate Lover’s Fudge Brownie Cheesecake

Have I lost my mind? Maybe so. I’ve been buried 6 feet deep in chocolate dreams and I was itching to manifest my daydreams of hot fudge sauce and creamy mousse into an actual dish.


So after many hours of scouring Pinterest and Instagram, I finally came up with this. I had felt so inspired by this recipe for Seriously Fudgy Homemade Brownies by Sally’s Baking Addiction and I just knew that I had to try them. I fell in love with this recipe and decided that it would be the starting point for the massive project idea I was working on.

I knew I wanted something with the texture of a mousse but I felt like going for a chocolate mousse would be too much and an icing wouldn’t be enough. And thus the vanilla cheesecake idea came about. 


Most people would have stopped there and said “This is good. I have cheesecake. I have brownie. Uh brownie cheesecaaaaake!” Not me. Never. Always got to take it from 0-100. So I topped it with hot fudge sauce, brownies and more melted chocolate because TREAT YO’SELF. 



What even are New Years Resolutions? After this cake, I don’t even remember. This would make a decadent Valentines Day present for your boo-thang or even as a celebratory single cake for you and your girls on a night in! Grab a glass of milk, unbutton your jeans and fall into a heavenly chocolate bliss with this cake! 

Chocolate Lover’s Fudge Brownie Cheesecake
Ingredients

For the brownies:

  • 3/4 cup butter
  • 100g of coarsely chopped cooking chocolate, divided in half
  • 1 and ½ cups castor sugar
  • ½ cup dark brown sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 tbsp espresso powder, dissolved in 3 tbsp water
  • 1 cup cocoa powder
  • 1 and ¼ cups self raising flour
  • 1 tsp salt

For the cheesecake:

  • 16 ounces/430 g of full fat cream cheese at room temperature (this makes it easier to blend into the other ingredients and prevent lumps)
  • ½ cup castor sugar
  • ½ cup sour cream, may substitute plain Greek yogurt
  • 1 tsp vanilla essence
  • 2 eggs

For assembly: 

  • Hot fudge sauce
  • about 50g of dark chocolate, melted
  • grated dark chocolate for garnish

Start by preparing the brownies + brownie base

  1. Preheat your oven to 180°C/350°F. Lightly grease a 9 inch springform pan. Grease and line a 6×6 square pan with parchment paper.
  2. Add the butter and half the chopped chocolate to a large microwave safe bowl and microwave in 20 second increments, stirring after each round, until completely melted. Whisk in the sugar and stir until absorbed by the butter. Add the eggs, vanilla essence and dissolved espresso and stir until completely incorporated.
  3. Sieve in the cocoa powder, flour and salt and use a rubber spatula to fully blend together. Drop the remaining half of the chopped chocolate into the thick batter, and stir gently to distribute.
  4. Spoon half of the brownie batter in the springform pan and smooth into an even layer, using the back of a spoon. Spoon the remaining half into the square pan, making sure to also smooth it into an even layer. The batter in the springform pan will form the brownie base of the cheesecake whilst the brownies baked in the rectangular pan will be used for decoration.
  5. Bake in the preheat oven for between 20 and 25 minutes (mine takes about 23 minutes), or until a toothpick comes out with a few crumbs (it shouldn’t be wet). Remove from the oven and set aside to cool. The batter in the springform pan will be used for the base of the cheesecake and the ones in the rectangular pan will be used for decoration.

Then prepare the cheesecake layer:

  1. Preheat your oven to 180°C/350°F. Spoon the cream cheese into a large bowl and use a handheld electric whisk to beat until smooth, creamy and free of lumps, about 2 minutes. Beat in the castor sugar until blended, another 2 minutes. Pour in the sour cream and vanilla essence, then beat again. Crack the eggs in, one by one, whisking well after each addition. Be careful not to overmix the batter.
  2. Pour the cheesecake batter over the brownie base (it’s okay if it’s still warm, it doesn’t have to have cooled completely) and bake in the preheated oven for 45 minutes, or until it appears to be set on the edges and dry to the touch. It’s okay if it’s a bit wobbly in the middle, it will continue to firm up as it cools.
  3. Refrigerate the cheesecake for at least 4 hours before decorating.

For assembly:

  1. Spread the hot fudge sauce over the vanilla cheesecake layer, making sure to go right up to the edges.
  2. Remove the decoration brownies from the rectangular pan and cut into brownies. Layer them on top of the cheesecake.
  3. Drizzle the melted chocolate over the cheesecake. If you’re feeling extra sweet, you can also drizzle caramel sauce over. Top with sparklers for a fun twist! Serve at room temperature and wow all your guests! If you have leftovers (Gasp!) then store them in a closed container in the fridge. The cheesecake will keep up to 5 days in the fridge and the brownies for a week at room temperature.
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Super Fudgy Chocolate Brownie Christmas Cookies

These cookies are just #christmasgoals #cookiegoals #lifegoals, just GOALS. These came about by complete accident and I can honestly say that I am nothing but grateful.


2 weeks ago, I was sitting in my friend’s kitchen when I was possessed by a serious craving for cookies. Any kind of cookie: chocolate chip, ginger, even a raisin cookie would have been enough. I just needed a cookie. So we went digging in his pantry for some cookie ingredients and all he could come up with was a Pillsbury’s Chocolate Muffin Mix. Determined not to give up, we fudged a couple of measurements until we had a cookie-like consistency. Hopeful as ever, we shaped them into cookies and sat for what seemed like the longest 20 minutes in history. And by some miracle, we had created the most luscious cookies the world had ever seen. Desperate to recreate the miracle of the Drysdale kitchen, I dug deep into chocolate brownie recipes in the hope of having an official recipe for them.


2 weeks later, I struck gold with this masterpiece. These cookies are everything you could ever want and more- they have all the fudginess of brownies whilst maintaining the crunchiness associated with cookies. They are chocolatey enough to satiate your sugar needs but aren’t too sweet so your gran can devour them at Christmas too!


This recipe makes a large batch for you to distribute these over the festive season (if you don’t end up scoffing them all yourself like me) so go out and spread that Christmas cheer with these cookies!
Super Fudgy Chocolate Brownie Cookies                                                     makes about 30 

Ingredients

¾ cup margarine

50 g unsweetened cooking chocolate, roughly chopped

1 and ½ cups castor sugar + ½ cup dark brown sugar (you can just use plain castor sugar but the brown sugar really helps to bring out the fudginess)

3 eggs

1 tsp vanilla essence

1 tbsp instant coffee granules, dissolved in 2 tbsp water (optional but the coffee really brings out the chocolate flavour)

1 and ½ cups cocoa powder

2 cups flour

1 tsp salt

1 cup chocolate chips

Optional: nonpareils for decorating e.g. hundreds and thousands (Inused chocolate mint flavour)

Method

In a large bowl, combine the butter and chocolate. Microwave in 20 second increments, whisking after each blast, until completely melted (it took me 40 seconds). Whisk in the castor sugar and brown sugar before cracking in the eggs and adding the vanilla essence and coffee. Whisk until fully combined.

Sift the flour, cocoa powder and salt into the wet ingredients. Use a rubber spatula to fully incorporate it all. The batter will be slightly sticky. Fold in the chocolate chips. At this point, you can refrigerate the dough overnight. I know it’s a pain to wait to have cookies, and you’re perfectly welcome to skip this step but I would highly recommend chilling the dough for 8 hours.

Grease 2 baking sheets and line with parchment paper. Use a cookie scoop/tablespoon to portion the cookie dough onto the baking sheets, making sure to leave at least 3 cm of space in between adjacent cookies. These do spread quite a bit during baking. Sprinkle with extra chocolate chips/non pareils. To get the green cookies, I rolled the cookie dough in mint chocolate nonpareils. Bake in an oven preheated to 180°C/350°F for 10-15 minutes. Remove and let cool before devouring.

It’s better to underbake these than overbaking because then you’ll end up with a chewy cookie rather than a crunchy one. But hey, if you’re into crunchy cookies then increase the heat to 200°C/400°F. Also, these cookies are at their prime when they’ve been slighly underbaked. Happy munching!