Brownie with Cheesecake Topper

This little brownie is to die for.  The richness of the brownie is offset nicely with the sweetness of the cheesecake topper.  I originally was going to make this more of a swirl, which you could easily do by mixing the cheesecake topper into the brownie mixture but I decided to leave them stacked.  

Grab a cup of milk or coffee and enjoy.


From SmittenKitchen


  • 3 ounces unsweetened chocolate, roughly chopped
  • 1 stick  unsalted butter, plus extra for pan
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt 
  • 2/3 cup all-purpose flour



  • Heat oven to 350°F.Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
  • In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain.
  • Off the heat, stir until smooth and fully melted.Whisk in sugar, then eggs, one at a time, then vanilla and salt.
  • Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. 


Cheesecake Topper


  • 4 ounces cream cheese, softened
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg



  • In small bowl, beat all topper ingredients with electric mixer on low speed until smooth.
  • Pour on top of brownie mixture
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

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