Brownie Burnt Cheesecake
These brownie burnt cheesecakes are a jazzed-up version of an out-of-the-box brownie mix with an easy burnt cheesecake, what better and nicer combination! you’ll love these rich, squidgy brownies with burnt creamy cheesecake on the second layer. This visually stunning treat is perfect for any occasion, promising to impress and satisfy even the most discerning dessert lovers!
This ultimate fusion of rich dark chocolate brownies and creamy, soft burnt cheesecake is pure bliss. These brownie burnt cheesecake brownies are perfect for your next party or bake sale.
Cheesecakes are among my favorite desserts. I love the contrast in textures, the soft and freshness brought by the cream cheese filling, and also the great versatility of this dessert, that allows you to adapt it almost freely depending on different events, seasons, or simply tastes. This brownie burnt cheesecake is inspired by a local brownies and dessert company from Bandung, Indonesia which is Amanda Brownies
Amanda Brownies is a well-known Indonesian brand that specializes in producing brownies and other baked goods. Founded in Bandung, West Java, Amanda has established itself as a leader in the brownie market in Indonesia, offering a variety of flavors and innovative products. The company was created with a commitment to quality, taste, and customer satisfaction, and it has become a favorite among dessert lovers across the country.
The brand is particularly famous for its rich, moist brownies that come in several flavors, including cheese cream, pandan, blueberry, and tiramisu, among others.
One fun fact from this company is Amanda is an acronym for “Anak Mantu Damai”. This means son-in-law peace, well it’s kinda cute and hilarious because usually a couple, his gf/ her boyfriend, will take these Amanda brownies as souvenirs to come to their future parent-in-law.
Why you’ll love this recipe!
I summarize some reasons that make you interesting and why you should try this fascinating combination of brownie burnt cheesecake, here are some;
- Decadent Flavor Explosion: Imagine the rich, fudgy chocolate brownie base layered with a creamy, caramelized cheesecake on top. This combination creates a dessert experience that is nothing short of indulgent. Each bite offers a delightful contrast of flavors that will satisfy both chocolate and cheesecake cravings
- Eye-Catching Presentation: This dessert is not just delicious; it’s visually stunning! The burnt top of the cheesecake adds an elegant touch, making it a show-stopping centerpiece for any gathering or special occasion. Guests will be drawn to its beautiful layers and rich colors
- Perfect for Sharing: With its rich flavor and satisfying texture, a little goes a long way. This makes it an ideal dessert for gatherings, ensuring that there’s enough to share among friends and family without overwhelming them with sweetness
- Comfort Food with a Twist: Both brownies and cheesecake are comfort foods, and combining them into one dessert elevates the familiar into something extraordinary. It’s the ultimate indulgence that feels both nostalgic and innovative
Ingredients of Brownie Burnt Cheesecake
Brownies
- Unsalted Butter; Provides richness and moisture to the brownies. Using unsalted butter allows you to control the salt level in your recipe.
- Dark Chocolate Chips; Dark chocolate has a higher cocoa content, which contributes to a fudgy texture and rich taste. I love to use it so my brownies taste more premium
- Light Brown Sugar; I prefer to use light brown sugar as it contains molasses giving the brownies a subtle caramel flavor and helping to keep them moist. It also contributes to the chewy texture.
- Egg helps to hold the ingredients together. They also add moisture and contribute to the overall texture.
- All-purpose Flour; forms the base and gives the brownies their characteristic chewy texture.
- Cocoa Powder; Adds an intense chocolate flavor and dark color to the brownies. Unsweetened cocoa powder is commonly used to enhance the chocolate profile.
- Vanilla Extract; Adds a warm, sweet flavor that enhances the overall taste of the brownies. Vanilla complements the chocolate and balances the flavors.
- Salt; enhances the sweetness of the brownies and brings out the chocolate flavor.
Burnt Cheesecake
- Cream Cheese at room temperature; The main ingredient for the cheesecake layer, cream cheese provides a creamy, smooth texture and tangy flavor. Letting it come to room temperature ensures it mixes well and is free of lumps.
- Sugar; Sweetens the cheesecake, balancing the tanginess of the cream cheese.
- Flour; is added to help stabilize the cheesecake, providing structure and preventing it from being too soft or runny
- Eggs; serve as a binder in the cheesecake, giving it a rich, creamy texture while helping it set properly as it bakes
- Heavy Cream; Adds richness and creaminess to the cheesecake layer. It also contributes to the smooth texture and provides a luscious mouthfeel.
- Vanilla Extract; for extra flavor
How to Make Brownie Burnt Cheesecake
Brownies
First thing first, preheat oven to 210℃ or 410℉. Line a baking pan with parchment paper. Set aside.
Secondly, in a saucepan, melt butter and dark chocolate chips over low heat until all melted and set aside.
In a mixing bowl, beat eggs and light brown sugar with a hand mixer until the color turns pale and fluffy. Add the butter mixture and vanilla extract then beat again until well combined.
Then, add flour, cocoa powder, and salt and fold with a rubber spatula until there is no lump.
Lastly, pour the brownie batter into a baking pan and set aside. now let’s make the burnt cheesecake
Burnt Cheesecake
First, in a large mixing bowl, cream together the cream cheese and sugar on medium speed, scrape the side of the bowl, then add flour and beat again until smooth and lump-free.
Turn the mixer to a low speed then add the eggs and vanilla extract and beat until just combined. Then slowly pour heavy cream while the mixer is still on low speed and beat again until just combined.
Pour the cheesecake batter over the brownies batter then bake on the center rack for 45 minutes. The cheesecake will rise and brown almost burnt and the center should be jiggly when you move the pan.
Let the brownie burnt cheesecake cool on the counter for 2 hours then transfer it to a fridge for at least 4 hours to cool completely and set.
Slice the brownie burnt cheesecake and serve. Enjoy!
Try this recipe!
I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!
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You should try these recipes too! here;
Brownies Burnt Cheesecake
Ingredients
Brownies
- ½ cup Unsalted Butter
- ½ cup Dark Chocolate Chips
- 1 cup Light Brown Sugar
- 2 Egg
- ½ cup All-purpose Flour
- ½ cup Cocoa Powder
- ½ tsp Vanilla Extract
- ¼ tsp Salt
Burnt Cheesecake
- 250 g Cream Cheese room temperature
- ⅓ cup Sugar
- 1 tbsp Flour
- 2 large Egg
- ⅓ cup Heavy Cream
- ½ tsp Vanilla Extract
Instructions
Brownies
- Preheat oven to 210℃ or 410℉.. Line a baking pan with parchment paper. Set aside.
- In a sauce pan, melt butter and dark chocolate chips over low heat until all melted and set aside.
- In a mixing bowl, beat eggs and light brown sugar with a hand mixer until the color is turn pale and fluffy. Add the butter mixture and vanilla extract then beat again until well combined.
- Add flour, cocoa powder, and salt and fold with rubber spatula until there is no lump.
- Pour the brownie batter to a baking pan and set aside.
Burnt Cheesecake
- In a large mixing bowl, cream together the cream cheese and sugar on medium speed, scrape the side of the bowl, then add flour and beat again until smooth and lump free.
- Turn the mixer to a low speed then add the eggs and vanilla extract and beat until just combined. Then slowly pour heavy cream while the mixer is still on low speed and beat again until just combined.
- Pour the cheesecake batter over the brownies batter then bake on the center rack for 45 minutes. The cheesecake will rise and brown almost burnt and the center should be jiggly when you move the pan.
- Let the brownies burnt cheesecake cool on the counter for 2 hours then transfer it to a fridge for at least 4 hours to cool completely and set.
- Slice the brownies burnt cheesecake and serve. Enjoy!
Mochi Brownies
Mochi brownies bring together the best of both worlds—gooey chocolate and a satisfyingly chewy texture. Chocolatey, fudgy, chewy mochi brownies. Try this recipe for a fun, irresistible dessert!
These are a perfect blend of chocolate brownies and butter mochi cake. They look just like your regular brownies, but they have a next level of a chewy and crunchy crust texture. They are also gluten-free. You’d better try it now!
What are Mochi Brownies, Mochi and it’s substitutions
A mochi brownie is a delightful treat that combines the best of traditional brownies with the irresistible chewiness of mochi, a popular rice-based Japanese dessert. What sets these brownies apart is the use of glutinous rice flour, giving them that dense, chewy texture similar to mochi.
Thanks to the glutinous rice flour, mochi brownies have a one-of-a-kind texture—denser and chewier than regular brownies, with a soft, gooey center and delightfully crispy edges.
Beside of that, The chewy mochi brownies are also gluten-free, so they’re a great option for big parties and to ensure everyone can enjoy dessert! Mochi brownies are very similar to the famous butter mochis from Hawaii. They have a similar texture, just different flavors. If you love butter mochis, you will love this recipe.
By the way, what is Mochi? According to Wikipedia, Mochi is a Japanese rice cake make of glutinous rice flour and other ingredients such as cornstarch, sugar, and water. Mochi is a pretty common food in Asian cuisine and you might’ve even seen it at frozen yogurt topping bars. While Mochiko is a type of glutinous rice flour or sweet rice flour that is also naturally gluten-free.
Type of Mochi
There are two main types of mochi: Hawaiian butter mochi and Japanese mochi. This chocolate butter mochi is more like Hawaiian butter mochi, which is a cake made with Mochiko (sweet rice flour or glutinous rice flour) instead of regular all-purpose flour, giving it a unique, chewy texture.
On the other hand, Japanese mochi is made by steaming sweet rice, then pounding it into sticky rice cakes. It’s often served plain or filled with sweet red bean paste. You can also make it by mixing sweet rice flour with sugar and water or milk, then heating it until the mochi texture forms.
Actually, there aren’t substition for mochiko, mochi flour or glutinous rice. However, here are a few potential substitutions, though they won’t give the exact same texture such as :
Almond flour (for gluten-free option): If you’re looking for a gluten-free substitute, almond flour can be an option, but it will yield a denser, more crumbly texture. All-purpose flour: This can be used as a substitute, but the texture will change. Use a 1:1 substitution, but expect different results.
To make mochi brownies, you’ll typically use standard brownie ingredients like flour, sugar, cocoa powder, eggs, and butter, with the special addition of glutinous rice flour to create that signature chewiness. You can also get creative by adding toppings like chocolate chips, nuts, or a sprinkle of powdered sugar!
Ingredients of Mochi Brownies
- Cocoa powder; unsweetened cocoa powder is the star of the show. This gives the brownies an intense chocolate taste and rich chocolate flavor.
- Dark chocolate; Adds richness and intense chocolate flavor to the brownies., you can also use semi-sweet chocolate if that suits your taste preferences better. To add dark color, you can swap with instant coffee powder too. Since it’s dark chocolate, it brings a slight bitterness, which complements the sweetness of the brownies.
- Unsalted Butter; I like to use unsalted butter so that I can control the amount of salt in the brownies, but salted butter does work too. This adds fat and moisture, creating a soft and rich texture.
- Vanilla extract; to give an extra humph and add flavor.
- Sugar; to sweeten the brownie batter
- Eggs at room temperature; Eggs act as a binder, holding the ingredients together while also adding moisture and richness. Using eggs at room temperature helps them blend more smoothly into the batter, giving a better texture to the brownies.
- Milk; This helps keep the batter moist and ensures that the glutinous rice flour absorbs the liquid properly, resulting in that signature chewy texture.
- Glutinous rice flour; Gives the brownies their characteristic chewy texture, resembling mochi. The key ingredient for mochi brownies. This type of flour (made from sticky rice) gives the brownies their stretchy, chewy texture, distinguishing them from regular brownies
- Salt; Enhances the flavor of the other ingredients and balances the sweetness.
- Baking powder; acts as the rising agent and will make your brownie less dense and create that spongy texture.
- Chocolate chunks for topping; optional but highly recommend for extra fudgy brownies. Adding extra chocolate chunks on top provides a decadent, gooey chocolate bite with each piece. As they melt during baking, they give a nice contrast in texture.
How to Make Mochi Brownies
First, preheat your oven to 320°F (160-170°C). Next, line a 20×20 cm (8×8 inch) baking pan with baking paper to prevent the brownies from sticking.
Then, melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, and once melted, set aside to cool slightly.
In the meantime, crack the eggs in a separate bowl and add the vanilla extract. Whisk until well combined and smooth.
After that, add the milk to the egg mixture and stir until everything is blended together.
Now, gradually incorporate the slightly cooled chocolate and butter mixture into the wet ingredients, stirring until fully combined and smooth.
In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to ensure the dry ingredients are evenly combined.
Slowly, pour the wet mixture into the bowl with the dry ingredients. Stir everything until you have a smooth, lump-free batter.
Then, pour the batter into the prepared baking pan, and as you pour, sift the batter through a sieve to catch any lumps for an extra smooth texture. Before baking, sprinkle the chocolate chunks evenly over the top of the batter for added richness.
Finally, bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
Once cooled, cut the brownies into squares and serve. Enjoy your delicious chewy mochi brownies!
Recipe Notes;
- Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
- Please wait to cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
- Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.
Try this Recipe!
I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!
Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!
Thank you, your supports mean a lot!
Don’t forget to check my previous recipe here ;
Mochi Brownies
Ingredients
- 1/4 cup cocoa powder
- 1/2 cup dark chocolate
- 5 tbsp Unsalted Butter
- 1/2 tsp Vanilla extract
- 2 pcs Eggs room temperature
- 1 1/2 cup Milk
- 1 1/2 cup glutinous rice flour
- 1/8 tsp salt
- ¾ cup Sugar
- 1 tsp Baking powder
- chocolate chunks for topping, added to taste
Instructions
- Preheat your oven to 320°F (160-170°C).
- Line a 20×20 cm (8×8 inch) baking pan with baking paper.
- Melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, then set aside to cool slightly.
- In a separate bowl, crack the eggs and add the vanilla extract. Whisk until well combined.
- Add the whole milk to the egg mixture and stir until blended.
- Gradually incorporate the melted chocolate and butter mixture into the wet ingredients, stirring until fully combined.
- In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to combine the dry ingredients evenly.
- Pour the wet mixture into the dry ingredients. Stir until you have a smooth batter.
- Pour the batter into the prepared baking pan, and sift the batter through a sieve as you pour to prevent lumps.
- Sprinkle chocolate chunks evenly over the top of the batter.
- Bake in the preheated oven for about 55-60 minutes
- Allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
- Once cooled, cut into squares and serve.
- Enjoy your mochi brownies!
Notes
- Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
- Wait for it to Cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
- Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.
