Brown Butter Cheesecake Brownies: Dangerously Fudgy Step-by-step instructions

Before you start

Before starting, measure all ingredients and bring the cream cheese to room temperature. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting. Preheat the oven to 350°F (175°C).

Have all your bowls and utensils ready. Browning the butter takes only a few minutes, so it's best to have everything else prepped and ready to go. This ensures a smooth, efficient baking process.

Instructions

Browning and Mixing

1. 1Brown the Butter
   Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 3-5 minutes. Remove from heat and let cool slightly.
   Look for The butter will foam and then turn amber with brown specks at the bottom.
   Tip Watch carefully; the butter can go from browned to burnt quickly.
2. 2Mix the Brownie Batter
   In a large bowl, whisk the browned butter with the Dutch cocoa, chopped dark chocolate, sugar, eggs, and vanilla until glossy and well combined. Stir in the flour and salt until just moistened. Fold in the chocolate chips.
   Look for The batter will be thick, shiny, and deeply chocolatey.
   Tip Do not overmix after adding the flour; overmixing can make the brownies tough.
3. 3Make the Cheesecake Swirl
   In a separate bowl, beat the cream cheese with the sugar and egg yolk until smooth and creamy.
   Look for The mixture should be lump-free and spreadable.
   Tip Use room-temperature cream cheese for a silky swirl.

The butter should be a deep amber color with a nutty aroma. The brownie batter will be thick, glossy, and fragrant with chocolate. The cheesecake mixture should be smooth and creamy. At this point, the oven is preheated and the pan is lined, ready for assembly.

Assembling and Baking

4. 4Assemble the Pan
   Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Spread the brownie batter evenly in the pan. Drop spoonfuls of the cheesecake mixture over the top, then use a knife to gently swirl the two together.
   Look for The swirls should be marbled but not fully blended.
   Tip Don't over-swirl; you want distinct ribbons of cheesecake.
5. 5Bake the Brownies
   Bake for 25 minutes, until the edges are set and the center is moist but no longer jiggly. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
   Look for The top will look cracked and the edges will pull away from the pan slightly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Start checking at 22 minutes; ovens vary.

The pan should be filled with the brownie batter, with spoonfuls of cheesecake mixture swirled in. During baking, the kitchen will fill with the smell of toasted butter and chocolate.

The edges will set and crack slightly, while the center remains moist. The brownies are ready when the edges are firm and a toothpick inserted into the center comes out with moist crumbs.

Cooling and Slicing

6. 6Cool and Slice
   Let the brownies cool completely in the pan on a wire rack. Once cool, lift out using the parchment overhang, place on a cutting board, and slice into 16 squares.
   Look for The brownies should be firm enough to cut cleanly.
   Tip For cleaner slices, use a sharp knife and wipe it between cuts.

The brownies should be completely cool and firm. When lifted out of the pan, they should hold their shape. Slicing should yield clean squares with visible swirls. The texture should be dense, moist, and fudgy, with a slight crust on top.

Common mistakes

One common mistake is overmixing the batter after adding the flour, which develops gluten and makes the brownies tough. Another is overbaking; the center should still be moist. When browning the butter, don't walk away—it can go from perfect to burnt in seconds.

Also, don't over-swirl the cheesecake; you want distinct ribbons, not a muddy blend. Finally, make sure to cool the brownies completely before cutting, or they will crumble.

How to tell it’s done

The brownies are done when the edges are set and pulling away from the pan, and the center is moist but not jiggly. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

The internal temperature of the brownies should reach 160°F (71°C) to ensure the eggs are fully cooked. If the toothpick comes out clean, the brownies may be overbaked; they should be slightly underdone in the center for maximum fudginess. Let them cool completely before slicing for clean edges.

• Egg dishes: 160°F (71°C) in the thickest part