These are hands down my favorite brownies of all time, and quite possibly my favorite dessert of all time. They require a little patience, as they’re really best the next day. But I promise it is totally worth it! If you’re looking for a more “traditional” brownie recipe, check out my Halloween Brownies recipe. Here’s a video of my favorite part of making cheesecake brownies — the swirling:
Total time (including baking): 1 hour. Makes one 8×8″ pan.
Materials: 2 mixing bowls; measuring vessels; 8×8″ pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Brownie part (Bean Mud Brownies recipe):
- 1 ½ cups (300 grams, strained 15 oz can) cooked beans (I use black and/or pinto)
- 1 ¾ cups granulated sugar
- 3 tbsp butter
- 6 oz unsweetened chocolate (if you use sweetened chocolate, reduce the sugar)
- 3 eggs
- Dashes of vanilla and salt
- Additional espresso powder, chocolate chips, or walnuts as desired
Cheesecake part:
- 4 oz cream cheese
- ¾ cup Greek yogurt
- 1 egg
- ½ cup granulated sugar
- Dash vanilla
- Optional to add food coloring for fun
Instructions:
- Take the 4 eggs, butter, cream cheese, and yogurt out of the fridge at least 15 minutes before you start so they can warm up a bit. Preheat oven to 350˚F. Butter a 8×8″ brownie pan.
- For the brownie:
- In a processor, blend 1 ½ cups (300 grams) cooked beans and 1 ¾ cups granulated sugar.
- Melt 6 oz unsweetened chocolate with 3 tbsp butter in the microwave.
- Mix together the bean and chocolate mixtures. Add the 3 eggs, vanilla, and salt.
- Spread about ¾ of the batter in the pan.
- For the cheesecake:
- Beat together all the ingredients (4 oz cream cheese, ¾ cup yogurt, 1 egg, ½ cup sugar, and dash of vanilla).
- Optional to add food coloring for some spunk!
- Spread on top of brownie batter in pan.
- Add the remaining brownie batter on top of the cheesecake layer in blobs. Use an offset spatula or knife to make patterns on the surface (see above video).
- Bake at 350˚F for 35-40 minutes, until top is cracked and slightly browned. Let cool completely before cutting–this is super important! Also really good with a dollop of whipped cream on top.
Leave a Reply