Strawberry Cheesecake Brownies For the Brownie Layer: 1 cup (225g) unsalted butter 1/2 (60g) cup natural cocoa powder 1 tsp (5g) vanilla extract 1/2 cup (100g) light brown sugar 1 3/4 cups (350g) powdered sugar 3/4 cup (120g) semi-sweet chocolate chips 1/3 cup (60g) semi-sweet chocolate, chopped 3 large eggs, room temp 1/2 (60g) cup all-purpose flour Pinch of salt 3 tbsp (45g) olive oil For the Cheesecake Layer: 8 oz (225g) cream cheese, room temp 1/4 cup (50g) granulated sugar 1 tsp (5g) cornstarch 1/2 tsp (2g) vanilla extract 2 tbsp (30g) sour cream, room temp 1 large egg, room temp For the Roasted Strawberries: 1 lb (450g)strawberries 1 tbsp (15g )lemon juice 1 tbsp (15g) granulated sugar Method: Preheat oven to 175°C / 350°F. Grease and line an 8x8 inch pan with parchment paper. Wash, cut, and pat dry the strawberries. In a prepared baking sheet, add strawberries, drizzle with sugar and lemon juice, and coat them nicely. Bake for 30-35 minutes until tender and juicy. Set aside to let cool completely. For the cream cheese layer, Whisk cream cheese, cornstarch, sour cream, egg, vanilla, and sugar until smooth. Add 3/4 of the roasted strawberries mixture; reserve remaining for topping. Prepare Brownie Layer: Brown butter in a saucepan over medium-low heat. Once milk solids from butter sink and turn golden brown, transfer to a bowl. Add cocoa powder, oil, vanilla, and chopped chocolate; mix until dissolved.Mix and let the mixture cool at room temp. Whisk eggs and light brown sugar (4-6 minutes) until dissolved and mixture turns into a light pale color. Add powdered sugar, mix until combined (1-2 minutes). Combine egg mixture with browned butter mixture, mix until combined. Add flour and chocolate chips. Mix until just combined; avoid overmixing. Transfer half of the brownie mixture to the prepared pan. Reserve 2-3 tbsp of the cream cheese mixture add the remaining mixture on top of the brownie layer. Top with the remaining brownie batter. add the reserved cream cheese mixture and roasted strawberries. Make swirls. Bake for 45-50 minutes or until the edges are golden and the center is slightly fudgy. Let cool completely before cutting.
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