Fudgy Small Batch Brown Butter Cheesecake Swirl Brownies | Bake With Me 🧈🧀🍫

Описание: Indulge in the rich, fudgy goodness of these brown butter cheesecake swirl brownies! 😍
Perfect for a small batch treat,fudgy, soft, gooey, and loaded with silky cheesecake swirls. These brownies are easy to make and ideal for dessert lovers who want that decadent taste without a huge batch.

Servings: 16 small brownies

1. Dry Ingredients

All-purpose flour: 40g (¼ cup + 2 tsp)
salt: ⅛ teaspoon
In a small bowl mix flour and salt and keep aside

2. Brown Butter Base

Room temp unsalted butter:112g (½ cup + 1 tbsp )
Dry milk powder: 20g (3 tbsp + 1 tsp)
Dutch-process cocoa: 13g (1/8 cup)
Chopped Dark chocolate 40g (1/4 cup)
Oil: 20g (1½ tbsp)

In a mediun saucepan,on low flame, p heat butter until it starts to foam, then add in milk powder,mix well.
Once golden brown color appears, switch off the heat, add in coco powder and chopped dark chocolate. Mix until well combined.
Add in the oil and mix until well combined. Let it cool to room temp.

3. Wet Ingredients
1 room temp egg
60g (¼ cup)room temp greek yogurt
Dark brown sugar: 50g (¼ cup + 1 tbsp)
Powdered sugar: 70g( ⅔ cup)
Vanilla extract: ½ teaspoon

In a bowl, add egg, brown sugar and powdered sugar, whisk/whip until well combined. Then add in the vanilla extract and whisk until just combined.
Add in cooled brown butter mixture and mix until just combined.
Add in the greek yoghurt and whisk until well combined.
Fold in the dry mix until just combined.

4. Optional
Semisweet chocolate chips: 45g (½ cup)

Add in chocochips to the batter and fold until just combined.

5. Cheesecake swirl
150g(2/3 cup)room temp cream cheese
1/2 tsp vanilla bean paste/essence
15g (1tbsp) room temp greek yoghurt
1/8 tsp salt
1 tbsp all purpose flour

In a bowl, add cream cheese, vanilla, yoghurt, salt and flour, whisk until well combined.
Preheat oven to 180°C

6. Layering
Take a 7x7 inch ( I have a 10x 6.5 inch) baking tin and line with parchment.
Take out 2-3 tbsp of batter for swirl, pour the remaining into the cake tin.
Then layer on the cheesecake layer, spread evenly.
Top with kept batter and swirl gently with a toothpick.
Bake for 30- 40 mins or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Let it cool to room temperature, then refridgerate for 1 hour.
Cut and Serve.

Do give it a try ♡

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